This tasty chicken fricassée is the Portuguese version of the classic French dish! A creamy and tasty sauce made with simple and healthy ingredients.
You should definitley try this easy and creamy chicken recipe. It's the Portuguese version of the famous and classic French dish! To make this recipe, all you need are basic ingredients such as olive oil, onion, white wine, chicken broth, flour and eggs, which are the key ingredient to make an even more creamy and flavorful sauce.
To make this recipe healthier, we didn't use heavy cream, instead we made the sauce with beaten eggs seasoned lemon juice. The result is a juicy and tender chicken with a creamier sauce.
For the final touch, we like to season the chicken with chopped parsley (you can also season with chopped coriander or thyme sprigs), which is one of the most popular ingredients in Portuguese cuisine. If it's not the best chicken fricassee recipe you've ever tried, I bet it's close!
Here you'll find all the ingredients needed to make this recipe:
Chicken - The main ingredient of the recipe. Tender and juicy chicken cut into pieces.
Olive oil, onion and garlic - They are essential ingredients for sautéing and flavoring.
Flour and egg yolks - This ingredients adds creaminess to the sauce.
White wine - Adds flavor to the sauce.
Chicken broth, pepper and chopped parsley - This ingredients add aroma and flavor.
Lemon juice - Adds a very nice fresh flavor to the recipe.
Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHICKEN FRICASSÉE
Step 1: Season the chicken with salt and pepper.
Step 2: In a saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté on a low heat until the onion start to turn slightly golden, stirring occasionally.
Step 3: Add the chicken pieces and fry them on both sides until golden brown.
Add the flour and white wine. Stir and cook for 5 minutes.
Pour the chicken broth, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes.
Step 4: Remove briefly the pan from heat.
Step 5: In a small bowl, beat the egg yolks and the lemon juice.
Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over medium heat and boil for 1 to 2 minutes.
Step 6: Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
RECIPE TIPS
1. If you have any leftovers or want to save the recipe for another day, store the chicken in the fridge in a properly airtight container (to prevent the growth of microorganisms). You can store in the refrigerator for up to 2 days.
2. To avoid drying out the chicken and the sauce, do not reheat the food in the oven. It is best to reheat the chicken in the microwave.
3. If you prefer, you can season the recipe with chopped coriander or thyme sprigs instead of chopped parsley.
4. We made this recipes with chicken cut into pieces, but if you prefer, you can make this recipe with chicken thighs or drumsticks.
In a large saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté on a low heat until the onion start to turn slightly golden, stirring occasionally with a wooden spoon.
Add the chicken pieces and fry them on both sides until golden brown (about 15 to 20 minutes), stirring occasionally. Add the flour and white wine. Stir and cook for 5 minutes. Pour the chicken broth, stir, cover the pan with a lid and cook on a medium-low heat for about 35 minutes, stirring occasionally.
Remove briefly the pan from heat.
In a small bowl, beat the egg yolks and the lemon juice. Add the beaten egg yolks to the chicken pan and mix well. Place the pan back over medium heat and boil for 1 to 2 minutes.
Turn off the heat, sprinkle with chopped parsley and serve the chicken with fries or mashed potato.
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