Welcome to a taste of classic French comfort food! Fricassee is a delightful dish that sits somewhere between a sauté and a stew. Unlike traditional stews where meat is browned, in a classic fricassee, the meat is cooked gently in a white sauce without browning, resulting in incredibly tender and succulent bites. Our version with chicken and sweet green peas is a quick and modern take on this timeless dish. It’s a creamy, aromatic, and satisfying meal that brings a touch of French elegance to your dinner table in just 30 minutes. Perfect for a cozy evening in!
Chicken Fricassee with Peas — a French-style vegetable stew
Ingredients for Chicken Fricassee with Peas
- 400 g chicken fillet (breast)
- 100 g onion
- 120 g carrots
- 80 g celery stalks
- 400 g frozen green peas
- 200 ml heavy cream
- 40 g butter
- 15 g all-purpose flour
- rosemary, thyme
- 30 ml olive oil
- salt
How to Make Chicken Fricassee with Peas
Let’s start with the meat. Remove the chicken breast from the bone. For a quick recipe, you should use boneless meat, but in classic fricassee recipes, the meat is often bone-in.
To ensure the chicken cooks quickly, slice the fillet Chinese-style – into thin, narrow strips. Important: cut the meat against the grain!
Heat one tablespoon each of olive oil and butter in a skillet. Add the sliced chicken and quickly pan-fry over high heat. Sprinkle with Herbes de Provence – thyme and rosemary. Fry the chicken for 5-6 minutes, no longer.
Separating the chicken meat from the bone
Slicing the fillet into thin, narrow strips
Frying the chicken in a pan
Simultaneously, in another skillet, heat the remaining olive oil and butter. Add the finely chopped onion.
Simultaneously frying onion in another pan
Add the carrots, cut into the thinnest possible julienne strips (so they cook quickly), to the onion.
Adding carrots to the onion
Next, add the celery and sauté the vegetables over medium heat, stirring constantly to prevent them from burning.
Cook the vegetable mixture for the fricassee with peas for 9-10 minutes, by which time the carrots will be soft.
Adding celery and frying the vegetables in the pan for 10 minutes
Now, transfer the pan-fried chicken to the vegetables.
Transferring the fried chicken to the vegetables
In a small bowl, whisk together the cream and all-purpose flour until no lumps remain. Pour this mixture into the skillet with the chicken and vegetables.
Cook over low heat for 5 minutes, stirring, as the sauce can burn.
Add the frozen green peas to the skillet, cover tightly with a lid, and simmer over low heat for 7-10 minutes. Don’t cook for too long, so the peas stay green.
Pouring the mixture of flour and cream into the pan
Fry for 5 minutes, stirring
Adding green peas and simmering for 10 minutes
Season the finished stew with salt and pepper to taste, stir, and remove from the heat.
Salt, pepper, and remove the stew from the heat
Serve the fricassee with peas hot. A glass of dry red wine will make for a delicious French-style dinner.
The fricassee with peas is ready!
And there you have it – a beautiful Chicken Fricassee with Peas, ready to be enjoyed! This dish is traditionally served with rice, pasta, or boiled potatoes to soak up every last drop of the luscious creamy sauce. A piece of crusty bread would also be a perfect companion. Don't hesitate to experiment with other vegetables like mushrooms or asparagus. We hope this recipe brings a little bit of French culinary magic into your home. Bon appétit!
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