chicken fricassée with spaghetti

Chicken fricassée “Fricassée” is a method of cooking, when the chicken is sautéed in butter and oil then simmered. It’s an old fashion dish in france and with many variations. It’s a true classic french comfort food. Usually presented with french baguette bread, rice or mashed potatoes. My mum’s recipe is served with spaghetti. When i first made it, my husband fell in love with it. Whenever he craves it he asks me: when are you going to do “your chicken pasta with the yummy sauce”?

For 6 persons recipe you need:

  • 12 pieces of chicken (thighs, drumsticks and breasts)
  • 750g spaghetti
  • 3 1/2 tbsp butter devided
  • 1 1/2 tbsp vegetable oil
  • 2 medium carrots diced
  • 1 big onion finely chopped
  • 125g mushroom sliced
  • 1 tbsp nutmeg
  • 1tbsp pepper
  • 1 1/2 tbsp salt
  • 3 tbsp flour
  • 4 cups water

Season chicken on both sides with the salt, pepper and nutmeg. Preheat a large pot and add the vegetable oil and 1 tbsp butter. Fry the chicken until golden brown on both sides, and transfer to a plate. Don’t over crowd the pot, fry the chicken in several batches.

Wipe the pot with a paper towel and add 1 tbsp butter to sautee the onion, carrots and mushroom for 3-4 minutes over medium heat and transfer to a plate.

Again add to the pot the final 1 1/2 tbsp of butter with 3 tbsp of flour and stir until combined and golden, add the water slowly and keep stirring until liquid just thickens (one minute) as if you are doing a roux. if you like silky sauce, you can replace one of the water cups with 1 cup cream. Return the vegetables and chicken to the pot and simmer for 30 minutes.

Chicken fricassée

If you are fan of rice or potatoes, just replace the spaghetti. This dish pairs perfectly with all. Personally i love it like mum used to serve it with spaghetti!

Chicken fricassée

I loved this dish as a child and still consider it one of the most delicious meals my mum used to prepare. Try it, and am sure it will be a staple dish on your menu. Enjoy!!

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5 responses to “chicken fricassée with spaghetti

  1. I made this dish yesterday and I followed your advice to replace one cup of water with cream. It was delicious. I never thought I could make a dish with so much flavor in under 30 minutes. I made a large batch thinking that I would keep the leftovers for the next day. Turns out we did not leave any leftovers. Thanks for sharing this awesome recipe!


  2. Pingback: Useful pasta guide: how to know which pasta to pair with the right sauce | marmite et ponpon

  3. my version no doubt hehe mwah


  4. this is delicious!! although it is called chicken fricassee and it is an internationally renown dish… i will still ask for your chicken pasta recipe :)!

    Liked by 1 person

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