Chicken Fricassee with Mustard sauce
A classic French dish in which chicken pieces simmer in a savory white wine and cream sauce, spiked
with mustard. A perfect dish for a cosy dinner party!
Calories per serving: 608kcal
Ingredients
- 1 (1) Chicken, whole small
- 1 ounces (28.35 g) Butter
- ½ teaspoon (0.49 teaspoon) Salt
- ½ teaspoon (0.49 teaspoon) Black pepper, freshly ground
- 1 ounce (28.35 g) butter
- 1 (1) Red onion, sliced
- 8 ounces (226.8 g) White wine
- 13 ounces (368.54 g) Sour cream
- 2 tablespoons (1.97 tablespoons) Dijon mustard
- 1 tablespoon (0.99 tablespoon) flat-leaf parsley, chopped
Instructions
- Mise en Place
- If you did not buy chicken parts, cut the chicken into pieces. This is a good time to use poultry shears.
- Heat a pan and melt the butter. We like using a 12-inch cast iron skillet because it retains heat.
- Add the chicken pieces and brown, seasoning with salt and pepper.
- You may have to do brown the chicken in batches depending on how large your chicken is.
- When the chicken has browned on both sides, remove it from the pan and set it aside.
- Add the remaining butter to the pan and sauté the onion until it is translucent.
- Pour the glass of wine into the pan and scrape up the delicious fond.
- Add the mustard and sour cream.
- Whisk the sauce so it is nicely combined. Taste for seasoning.
- Return the chicken pieces to the pan. Turn the chicken around so every piece gets sauced.
- Cover the pan and simmer on low heat for about 30 minutes.
- The chicken is done when it reaches 165 °F (74 °C).
- Garnish with flat-leaf parsley and serve.
Notes
Feel free to use chicken parts instead of a whole chicken. If you do not have Dijon mustard, substitute brown mustard - not yellow or sweet.
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