Chicken Fricassée with Lemon Mustard Sauce
Chicken Fricassée with Lemon Mustard Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 500°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 500°F.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess.
Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch.
Transfer to a platter as browned.
Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally.
Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
Reduce oven temperature to 350°F and braise 20 minutes more.
Transfer chicken to a clean platter and keep warm, loosely covered with foil.
Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water.
Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes.
Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
Serve chicken with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.