This recipe is from The Fannie Farmer Cookbook, which was originally published in 1896.

To my knowledge, I’ve never eaten chicken fricassee so I decided to try it.

The original recipe serves 6. I halved the portions but am giving you the ingredients for 6.

Slice 1 onion and set aside. Cut 2 celery ribs into large piece and set aside. Slice 1 carrot and set aside. You will need 2 tablespoons of lemon juice later. If using fresh lemon, prepare the juice now.

Boil a few cups of water, enough to cover the chicken.

Rinse and pat dry 5 pounds of chicken. Cut into large pieces. (I cut the chicken in smaller pieces.)

Melt 4 tablespoons of butter with 2 tablespoons of oil in a Dutch oven. Brown the chicken on all sides.

Reduce heat to low. Pour enough boiling water over the chicken to cover it. Then add the onion, carrot, celery and 1 bay leaf. Cover and simmer 40-45 minutes.

Remove chicken and keep warm. Strain the broth.

The fricassee sauce requires the broth to reduce to 1 ½ cups. I had way more chicken stock than this (great to freeze for future recipes!), I placed 2 cups of the broth back in the Dutch oven to boil and then reduce to 1 ½ cups.

Melt 4 tablespoons of butter in a medium saucepan over medium high heat. Stir in 4 tablespoons of flour. Slowly add the broth and 1 cup of heavy cream to the saucepan. Reduce heat to simmer 4-5 minutes, until the sauce is thick and smooth.

Remove from heat. Add 2 tablespoons of lemon juice, salt to taste (I used ½ teaspoon), and freshly ground pepper. Spoon over the chicken and serve.

Delicious! I gobbled this down. I loved this chicken dish—so happy to find a new chicken meal for my family. The creamy sauce melted in my mouth, perfectly enhancing the flavor of the chicken.

I will make this again. I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.