Chicken Fricassee : The Mary Berry Way

Chicken Fricassee is a traditional French dish where chicken is gently braised in a creamy, flavourful sauce. Mary Berry’s version includes mushrooms, onions, and herbs, creating a hearty and satisfying meal.

Serve with vegetables of your choice

Lower carb cauliflower rice or mashed swede (rutabaga) although some may prefer rice or mashed potatoes.

Steamed vegetables e.g. green beans or broccoli make a nice light and fresh side.

Crusty bread to soak up the delicious sauce. Don't forget there are lower carb bread versions that some readers may prefer.

Ingredients

Serves Four
4 chicken thighs (bone-in, skin removed) – Juicy and tender.
2 tbsp olive oil – For browning the chicken.
1 onion (finely chopped) – Adds sweetness and depth.
2 garlic cloves (minced) – For aromatic flavour.
200g mushrooms (sliced) – Adds earthiness and texture.
150ml dry white wine – For richness and depth.
300ml chicken stock – Forms the base of the sauce.
100ml double (heavy) cream – Creates a creamy finish.
2 tsp Dijon mustard – Adds tang and flavour.
1 tbsp fresh parsley (chopped) – For garnish.
Salt and pepper – To season.

Equipment Needed

Large skillet or sauté pan – To cook the chicken and sauce.
Tongs – For turning the chicken.
Wooden spoon – For stirring.

Instructions
Step 1: Brown the Chicken

Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 2: Sauté the Vegetables

In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Add the garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Step 3: Deglaze the Pan
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to reduce the liquid slightly.
Step 4: Simmer the chicken

Return the chicken to the skillet and pour in the chicken stock.
Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Step 5: Finish the Sauce

Stir in the double (heavy) cream and Dijon mustard. Let the sauce simmer gently for 5 minutes, thickening slightly. Adjust seasoning with salt and pepper if needed.

Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve hot with your choice of sides.

Nutrition Value (Per Serving)

Calories: 320 kcal  Fat: 20g  Carbohydrates: 6g  Protein: 28g  Fibre: 1g

Easy Variations of Chicken Fricassee*

Herb-Infused Fricassee: Add thyme or tarragon for a fragrant touch.
Lighter Version: Use half cream and half milk to reduce fat.
Spicy Twist: Add a pinch of chili flakes for heat.
Vegetarian Fricassee: Replace chicken with firm tofu or tempeh and use vegetable stock.
Red Wine Version: Swap white wine with red for a richer, bolder sauce.

Tips For Storing

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of stock or cream to refresh the sauce.
Freeze: Freeze the fricassee in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.

The above recipe seen here

I hope you may enjoy this dish soon, remember the recipe can always be tweaked* to suit your needs/requirements.

~ wishing all readers a happy day ~

You will find a variety of recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan