Chicken Fricassée with Lemon Mustard Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant chicken fricassée with lemon mustard sauce is a sophisticated take on a French farmhouse classic. By browning the free-range chicken before braising it slowly in a fragrant mix of white wine, double cream, and fresh thyme, the meat remains incredibly tender while the skin develops a rich depth of flavour. The addition of tangy Dijon mustard and bright lemon juice cuts through the richness of the cream, creating a balanced and silky sauce that is truly indulgent.

As a high-protein main course, this dish is as nutritious as it is comforting, making it an excellent choice for a restorative family meal. The poaching liquid is transformed into a velvet-smooth gravy that pairs beautifully with steamed seasonal greens or buttery mashed potatoes. Whether you are hosting a weekend dinner party or looking for a special homemade meal, this one-pot style braise offers professional results with minimal fuss.

Ingredients for Chicken Fricassée with Lemon Mustard Sauce

60ml de aceite vegetal
1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
2 cucharaditas de sal
1 cucharadita de pimienta negra
90g plus 2 tablespoons plain flour
3 carrots, chopped
2 onions, chopped
5 dientes de ajo, picados
475ml de nata doble
300ml dry white wine
60ml de jugo de limón fresco
1/4 cup Dijon mustard
1 cucharadita de hojas de tomillo fresco
1 hoja de laurel turco o 1/2 hoja de laurel de California
120ml de agua
3 cucharadas de mantequilla sin sal

How to make Chicken Fricassée with Lemon Mustard Sauce

Put oven rack in middle position and preheat oven to 260°C.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoons pepper, then dredge, 1 piece at a time, in 90g flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.

Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoons pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.

Reduce oven temperature to 177°C and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.

Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.

Serve chicken with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.