I have always had a soft spot for a good fricassé sauce, it was one of my grandma’s absolute favorites, and honestly, how could it not be? This is a classic French way to cook chicken, and it has been passed down through kitchens and family tables for generations. It is not that complicated to make, and the end result is fall-off-the-bone, super tender chicken sitting in a velvety, creamy sauce that will make you want to lick the pan clean. It is a fantastic recipe that you absolutely should try at home.
The fricassé, also known as fricassée (and yes, there is actually another Tunisian dish that goes by the same name), is not exactly a sauce on its own, but more of a cooking method. You start by lightly frying everything in a little oil, and then finish cooking everything in a liquid, in this case a nice chicken broth. The result is chicken that is deeply flavored, incredibly tender, and surrounded by a sauce with real body to it.
In Portugal, it is very common to finish a fricassé with what is called the fricassé sauce, adding egg yolks and fresh lemon juice at the end to give the whole dish a beautiful, silky finish. It is very similar in spirit to a Béarnaise sauce, and it gives the dish that extra touch that makes all the difference. Simple, rustic, and absolutely delicious. Let’s check the recipe!
Fall-Off-The-Bone Grandma's Chicken Fricassée with Creamy Lemon Sauce
Nothing like chicken thighs finished with a fricassé sauce in a rustic sauté, served alongside buttery spaghetti. My grandma would always approve ;D
Ingredients
- Spaghetti – 120g
- Chicken – 4 Thighs
- Onion – 1 Small
- Garlic – 2 Cloves
- Carrot – 1/2
- Chicken Broth – 2 Cups
- Butter – A Knob
- Egg Yolks – 2
- Lemon – 1 Tablespoon (Juice)
- Olive Oil – A Drizzle
- Parsley – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by preparing the spaghetti, cook it in a pot with plenty of hot water and a pinch of salt until it reaches your desired tenderness, then drain it and toss with a knob of butter.
- For the chicken thighs, use a skillet or a large pot. Add the sliced onion, garlic, and carrot with a drizzle of olive oil over medium heat, and sauté until the onion is golden brown.
- Then add the chicken thighs and let them brown slightly on all sides. Next, pour in the hot chicken broth, cover, and let simmer for about 10 to 15 minutes (depending on the thickness of the thighs), then season with a pinch of salt.
- When they are tender (if in doubt, pierce with a knife; if clear liquid comes out, they’re perfect; if blood comes out, cook a little longer), whisk the egg yolks in a small bowl and slice the lemon, so everything is ready.
- Remove the pot from the heat and set the chicken thighs aside (because it makes it easier to mix everything quickly and avoid lumps).
- Scoop spoonfuls of the broth into the small bowl with the egg yolks, stirring constantly, do this to warm the yolks slightly before adding them to the broth.
- Now, while stirring the broth constantly, add the egg yolks, followed by a pinch of salt and pepper.
- Return to the heat, add the chopped parsley and the teaspoon of lemon juice, stirring constantly, until the sauce thickens.
- When the sauce is creamy, remove from the heat, add the chicken thighs back in, and it’s ready to serve with spaghetti. Enjoy your meal! ;D
When tempering the egg yolks, patience is everything. Add the hot broth spoonful by spoonful, stirring without stopping. This step is what gives the sauce its silky, creamy texture without curdling.
Do not rush the thickening stage. Keep the heat low and keep stirring, the sauce will come together beautifully with just a little bit of patience.
If you want an even deeper flavor, season the chicken thighs with salt and pepper before adding them to the pan. A little seasoning at every step makes a big difference.
Leftover fricassé reheats wonderfully. Just warm it gently over low heat and add a small splash of broth if the sauce has thickened too much overnight.
This recipe for Fall-Off-The-Bone Grandma’s Chicken Fricassée with Creamy Lemon Sauce was originally created on BakeAfter.com. Esta receita de Coxas de Frango com Molho Fricassé foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 697 calories; 39.3 g fat; 48.4 g carbohydrates; 37.4 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
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