Serves 4 to 5

Chicken Fricassee


  • 1 Large natural raised chicken cut in eight
  • 2 Cups white pearl onions, peeled
  • 4 Tsp. vegetable oil
  • 12 oz. white button mushrooms; halved
  • 1 Leek, using the white part only, split, cleaned well, and cut into 1 inch sections
  • 2 Cloves garlic; crushed
  • Sea salt & white pepper to taste
  • ½ Bottle of Riesling wine
  • 2 Cups of chicken broth
  • 1 Cup heavy cream
  • 1 Sprig fresh thyme
  • 2 Bay leaves
  • Chopped flat leaf parsley to finish
  • Your choice of grain or starch to put it on top of: Rice, spaetzle, gnocchi, pasta, etc. 1 bunch of organic red radishes


Season chicken with salt and pepper.

In a 450 degree oven, lightly brown the chicken pieces in 3 tsp. of the vegetable oil.

While browning the chicken, boil the pearl onions in water for 5 minutes in a sauce pan, drain, and set aside.

On medium heat in a le Creuset Dutch oven, sauté the mushrooms, pearl onions, and leeks.  Make sure to not over-brown.  Add white wine and reduce for 10 minutes.  Add the chicken stock and garlic; simmer for 10 more minutes.  Stir in the cream and keep to a low simmer until completely mixed.

Add the browned, drained chicken pieces, thyme, garlic, and bay leaves.

Cook very slowly in a 325 degree oven until chicken is tender. Check seasoning to taste and serve in a platter, family style, over your starch or grain of choice.

Top with chopped parsley.

Fairly easy to make – this is a perfect rich dish for cold days. It can also be made in advance and reheated very easily.

Bon appétit!

PS: always try new recipes or culinary techniques once before creating an important dinner!!