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Easy Fricase de Pollo
5 from 3 votes

Easy Fricase de Pollo

This Fricase de Pollo recipe is a fall-inspired variation of the classic French Chicken Fricassee, making it an ideal choice for the autumn season. The succulent chicken complements the sweetness of apples, creating a harmonious blend of savory and fruity flavors. With its tender chicken, aromatic herbs, and crisp apples, this dish is a true flavor explosion. Whether you're planning a special event or simply a cozy weeknight dinner, this recipe will become a fall favorite in your family's repertoire.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8
Calories: 315 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 2 pounds chicken tenderloin trimmed
  • ¾ cup all-purpose flour
  • 1 tablespoon chicken bouillon adjust to taste, Knorr brand
  • 1 teaspoon black pepper adjust to taste, ground
  • kosher salt , to taste
  • 4 tablespoons butter cut into 4 pieces, unsalted
  • 4 tablespoons vegetable oil
  • 2 honeycrisp apple Braeburn, Fuji, or Gala apples, cored and each cut into ¼-inch-thick slices (do not peel
  • 1 medium yellow onion , finely chopped
  • 2 garlic finely minced, cloves
  • 2 teaspoons fresh thyme minced or ¾ teaspoon dried thyme
  • ¾ cup apple cider
  • ¾ cup water
  • ¾ cup heavy cream
  • 1 tablespoon apple cider vinegar

Instructions

    Cup of Yum
  1. Pat the chicken dry with paper towels and season all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper. Spread the flour in a shallow dish and dredge the chicken in the flour to coat, shaking off excess. Transfer the coated chicken to a plate and set it aside.
  2. In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the apples to the pan and cook the apples, stirring occasionally, until lightly browned and softened, about for 6 to 8 minutes. Transfer the sautéed apples to a second plate and set them aside.
  3. In the now-empty skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium-high heat. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side.
  4. Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 1 tablespoon of butter, and 1 tablespoon of oil, and the rest of the chicken.
  5. Heat the remaining 1 tablespoon of butter with 1 tablespoon of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes. Add the minced garlic, thyme, chicken bouillon, and pepper, and cook, stirring, until the garlic is fragrant, about 1 minute.
  6. Pour in the apple cider and water. Increase the heat to high and bring the mixture to a boil. Cook, uncovered, stirring occasionally until the liquid is reduced by approximately half, about 5 minutes. Add the heavy cream and bring to a boil. Cook until the sauce has thickened slightly, about 5 to 7 minutes.
  7. Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Stir in the apple cider vinegar and sautéed apples.
  8. Taste the sauce and adjust the seasoning if necessary. Transfer everything, including the chicken, apples, and sauce, to a shallow serving platter. Sprinkle with chopped chives for garnish. Serve.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • Allow to cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
  • Allow to cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
  • To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
  • To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
  • How to Make-Ahead & Freeze
  • How to Make-Ahead & Freeze
  • We don't recommend making ahead or freezing. It's best enjoyed when cooked right away.
  • We don't recommend making ahead or freezing. It's best enjoyed when cooked right away.