Chicken Fricassee with Apples
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
599 kcal
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Course
Main Course
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Cuisine
French
Chicken Fricassee with Apples
Description
This Chicken Fricassee recipe begins by slicing chicken breasts into thin fillets, seasoning, and dredging them in flour for a light coating. The apples are sautéed first in butter and oil until browned and tender, then set aside. Next, onions and more fat are heated to cook the chicken until lightly browned. The cooking halts when the chicken is not fully done yet.
Though the method snippet is incomplete, typically the pieces are simmered together with apple cider, chicken broth, and cream to form a rich sauce. Thyme adds herbaceous notes. The apple cider vinegar brightens the dish, complementing the sweet apples. The result is a tender, creamy fricassee balancing savory and fruity flavors.
This fricassee works well served with mashed potatoes, rice, or crusty bread to soak up the sauce. The apple slices add a fresh, delicate contrast to the creamy, savory chicken, making it a meal suitable for cooler months or comfort food occasions.
Ingredients
- 1½ pounds boneless skinless chicken breast or chicken tenderloins, (2 large), see note
- salt
- black pepper
- ¼ cup all-purpose flour
- 2 tablespoons butter unsalted
- 2 tablespoons vegetable oil
- 2 apple Honeycrisp, Fuji, or Gala; cored and cut into ¼-inch (6-mm) thick slices; do not peel
- 1 yellow onion finely chopped, medium
- 2 teaspoons thyme minced fresh; or ¾ teaspoon dried
- ¾ cup apple cider
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon chives fresh, minced
Instructions
- Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch/1-cm thickness.)
- Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
- Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch (30-cm) nonstick skillet over medium-high heat. Add the apples to the pan and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
- Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
- Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
- Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
- Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
- Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.
- I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don't recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you'd need more of them to get 1½ pounds (680 g), and you'd have to cook the chicken in two batches. If you don't want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 30g | 10% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 202mg | 67% |
| Sodium | 1035mg | 43% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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