Chicken Fricassee (Creamy Chicken)
A classic French dish finished with a rich, authentic sauce made from chicken and mushroom umami, white wine, and heavy cream, without using butter or flour. The elegant aroma of sesame oil (ISOLETTA) enhances the mellowness of the cream, resulting in a light and sophisticated finish.
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🍳 Cooking Flow
Prepare and cut the chicken, mushrooms, and aromatics → Sear the chicken and mushrooms in oil until golden brown and set aside → Sauté garlic and onion in the same pan, return ingredients, and steam-cook with white wine → Add oil and heavy cream, then simmer while basting until the sauce thickens → Plate the dish and finish with a drizzle of oil, black pepper, and yuzu zest
Cooking Steps
Brief Cooking Order
Prepare and cut the chicken, mushrooms, and aromatics → Sear the chicken and mushrooms in oil until golden brown and set aside → Sauté garlic and onion in the same pan, return ingredients, and steam-cook with white wine → Add oil and heavy cream, then simmer while basting until the sauce thickens → Plate the dish and finish with a drizzle of oil, black pepper, and yuzu zest
Introduction
A classic French dish finished with a rich, authentic sauce made from chicken and mushroom umami, white wine, and heavy cream, without using butter or flour. The elegant aroma of sesame oil (ISOLETTA) enhances the mellowness of the cream, resulting in a light and sophisticated finish.
Step 1
Remove excess fat and thick tendons from the chicken thigh, make shallow cuts on the skin to prevent it from shrinking, and then cut into half.
Step 2
Finely mince the onion and garlic.
Step 3
Trim the stems off the mushrooms and gently wipe the surface clean with a paper towel; prepare them whole.
Step 4
Season both sides of the cut chicken thigh with salt (approx. 1% of meat weight).
Step 5
Heat 1 tablespoon of ISOLETTA in a frying pan, place the chicken skin-side down, and cook over medium heat using a weight on top.
Ingredients List
Important Notes
By reducing the heavy cream instead of using flour or roux, you get a natural thickness without the sauce feeling too heavy. ✨
Searing the chicken and mushrooms in the same pan creates a flavorful fond that adds depth and richness to the overall sauce. 🍳
While simmering, continuously baste the chicken with the sauce using a spoon to ensure flavor penetrates to the center and the meat stays succulent. 💡
Adding the finishing oil raw without heating it allows the aroma to remain fresh and vibrant. 🌿
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