Old-Fashioned Chicken Fricassee

Loved this recipe! I did make some changes, such as, adding 1 cup of 10% cream, fresh mushrooms or canned, and some red wine and rosemary. Fantastic! Will definitely make again. Thank you for the recipe.

Came out delicious.Glad I went with this recipe.Definitely will be making it again.The flavors all come together perfectly!!!

I found this recipe in 2012 and it is one of our favorite chicken recipes. In order to enjoy the delicious sauce I only use two breasts cut in half and pounded to about 3/4 inch. No celery because my husband won’t eat it and reduced onion to one cup. Most importantly, increased butter to 2 tablespoons.😉 I serve with either mashed potatoes or couscous. Yum!

Lovely recipe! I tempered in some egg-yolk, squeezed in a whole lemon's worth of juice and zested the outside into the juice. I also used pre-cooked chicken and cut the time by about 4-5 minutes.

Tastes very rich and well developed. Easy ingredients to prep and comes together simply.

Wonderful recipe.  The only thing I changed was the whole cut up chicken rather than the breasts.  I added another 1/2 recipe for the extra chicken and the flavor was wonderful.  I can't imagine how this recipe could not turn out! I used Woodbridge Pinot Grigio...was perfect.

My Grandma used to make this, and pretty much the same way. I used a mix of breasts and thighs and followed the recipe. It was delish. Served it over hot biscuits with a tossed salad. Husband couldn't stop eating it. Will definitely make again.

A real five-start recipe, and yet so simple! I have made this both with the chicken breasts and with legs & thighs, and we prefer the latter in this kind of dish. I don't have"poultry seasoning" but some sage, savory, and rosemary gave it a wonderful flavor. And I used a bit more paprika, half Spanish smoked paprika and half Hungarian hot paprika. Served with grits and steamed green beans. Leftover sauce went on breakfast grits!

After reading the reviews, I decided to give this a try. The taste was good. The chicken turned out very well. I used half the chicken, but made the full amount of sauce ingredients which was good to have to cover the chicken and rice. I would make it again.

I scaled this recipe down for one and it was awesome! I did add a little olive oil with half the butter for lower calorie. This is something I will make more often and for company. I served this on a bed of pasta with Parmesan cheese and it was top notch!

This recipe was missing something. The onions came thru beautifully, but the (smoked) paprika just seemed to disappear. I added extra salt, pepper and fresh thyme. I had to broil the chicken breasts after sauteeing them. Still, overall, a good recipe. We had it with brown rice, steamed broccoli and steamed asparagus. I plan to give this recipe another shot. Thanks, cooking light

This was easy and tasty. It does seem to have a strong seasoning taste to it but i can't figure out which one it is. Overall a good dish and I would make again.

This was out of this world. I used boneless skinless chicken breasts because that was what I had to use up. I put 1/2 cup heavy cream in the sauce (because I wanted to use it up too) and thickened it a bit more with some cornstarch because I didn't want leftover chicken stock and used the entire box. Would be good with rabbit, too. I served over rice and had a side of fresh broccoli spears. When I was thickening the sauce, I put the chicken on lowest rack in oven and broiled it on high setting a bit (maybe 5 minutes max) to sizzle it up a bit before serving.

This was outstanding! I used olive oil instead of butter (a combination of 0 calorie spray and about half the listed amount), but that's a typical substitution for me. And I used boneless/skinless thighs for this instead of breasts. Otherwise, I followed this as written. It was intensely aromatic and so filling and comforting, and the carrots were a nice way to add a veggie that's not a particular favorite in my house. I served it over white rice, though I think it would have gone just as well with brown or wild rice, couscous or quinoa, or even potatoes (even spaghetti squash or smashed cauliflower would be good with this). Add peas, and it was a wonderful, easy dinner for a rainy Tuesday night. Definitely going in our regular rotation.

Try replacing the reserved flour mixture with 2 tabelspoons of tomato paste.

We really enjoyed this. I used dry sherry instead of white wine since I had some open in the fridge. Otherwise followed the recipe. So good! Next time I will put some kale in the stew because we felt it could use more green. I will definitely make this one again. We served the stew in a bowl, alongside roasted broccoli and roasted acorn squash.

Really delicious comfort food. I would recommend slightly seasoning the raw chicken before dredging it in the flour.

Delicious! Served over rice. I bet over couscous like MarrianeS did would be a better texture & not so mushy.

This recipe was very easy to follow and the result was delicious! Very flavorful and moist chicken that my young son loved. I served this with some roasted potatoes for my husband and son and I had this dish and a side salad. Was very filling!

It was excellent. The chicken was very moist. Only modification is that the wine/stock combination was a little dry, so I had to add some water to it, and I put it in a small pot rather than a skillet so that the liquid can cover all the chicken. Served it over couscous with almonds and raisins, and it was fantastic! Thanks for the recipe!

Chicken came out incredibly moist and flavorful. I didn't have any white wine and my celery had gone bad so I can only imagine that this dish would be even better with ALL the ingredients. The carrots came out delicously as well.