Chicken Fricassee Chef Gosselin Style

Chicken Fricassee is usually chicken in a thick white sauce…. but in my family, Mom made it as Grandma made it and they used a tomato sauce base. It is very good. Here is a quote from my Mom; “I really browned up the chicken and added a large chopped onion, 2 cans of tomato sauce, 1-2 cans of water , salt and pepper and added heavy cream at the end of cooking.  I do not have any stories to tell except that we all loved the dish and the sauce is terrific to dunk your bread into.”

1 whole chicken cut into parts

1 cup chicken stock

2 cans tomato sauce (15 oz cans)

1 large onion sliced

1 tbsp olive oil

2 tbsp butter

12 oz sliced mushrooms

1 cup heavy cream

1/4 tsp salt

1/4 tsp pepper

In a 12-14 in sautee pan heat olive oil over med high heat. Brown chicken parts nicely on all sides. Remove chicken and set aside.

Add butter, onions and mushrooms to saute pan. Saute onions until clarified and mushrooms until golden brown ,reduce heat.

Deglaze pan with chicken stock and scrape the bottom of the pan with your spatula to break up tasty bits of onion and mushroom.

Add tomato sauce, salt and pepper. Taste and adjust seasoning to your taste.

Simmer for 30-40 min or until the chicken is tender.

Add heavy cream and stir

Taste and once again readjust seasoning if necessary

Serve over a pasta like bow tie noodles or linguine with a fine toasted baguette or Italian bread and enjoy.

This is a gift from my Mom and Grandma to YOU…


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