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Gordon Ramsay Chicken Fricassee

Gordon Ramsay Chicken Fricassee
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A classic French-inspired chicken fricassee featuring tender, golden-brown chicken pieces simmered in a velvety, creamy white wine and mushroom sauce. The sauce is rich and savory, with a silky texture enhanced by a liaison of egg yolks and heavy cream, while the vegetables add sweetness and depth.

Ingredients

Scale
  • 2 lb bone-in, skin-on chicken thighs (about 4–6 thighs, depending on size)
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced 1/4-inch thick
  • 1/2 cup onion, finely diced (from 1 medium onion)
  • 1/2 cup carrot, peeled and finely diced (about 1 medium carrot)
  • 1/2 cup celery, finely diced (about 1 rib)
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 1/2 cups chicken stock, low-sodium
  • 1 sprig fresh thyme (or 1/4 tsp dried thyme)
  • 1 bay leaf
  • 1/2 cup heavy cream (35% milk fat)
  • 2 large egg yolks
  • 2 tbsp fresh parsley, finely chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels; moisture prevents browning. Season both sides evenly with 1 teaspoon of the salt and all of the black pepper. Allow the chicken to rest at room temperature for 10 minutes so the seasoning adheres and the meat cooks more evenly.
  2. In a large, heavy-bottomed Dutch oven or deep skillet (at least 12-inch diameter), melt the butter with the olive oil over medium-high heat until the butter foams and the foam begins to subside, about 2 minutes. The butter-oil combination raises the smoke point, allowing you to sear without burning.
  3. Place the chicken thighs skin-side down in the hot fat in a single layer, working in two batches if needed to avoid crowding. Sear without moving for 5-6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip using tongs and cook the second side for 3 minutes; the skin should be crisp and the fat rendered. Transfer chicken to a plate; do not wipe the pan.
  4. Reduce heat to medium. Add the sliced mushrooms in a single layer and cook, stirring occasionally, for 4-5 minutes until they have released their liquid, turned golden, and the pan is nearly dry. Season with a pinch of salt (about 1/8 teaspoon). Transfer mushrooms to a bowl (not with the chicken); set aside.
  5. Add the diced onion, carrot, and celery to the now-empty pan. Cook over medium heat, stirring frequently with a wooden spoon to scrape up the browned bits (fond) from the bottom, for 5-6 minutes until the vegetables are softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Sprinkle the flour evenly over the softened vegetables. Stir constantly for 2 minutes, allowing the flour to cook and form a light blond roux; this will thicken the sauce without leaving a raw flour taste. The mixture should be clumpy but not browned.
  7. Slowly pour in the white wine, stirring vigorously with a whisk to incorporate the roux into the liquid without lumps. Bring to a simmer and cook for 2-3 minutes, until the wine reduces slightly and the alcohol cooks off. You should smell the wine’s fruitiness, not sharp alcohol.
  8. Add the chicken stock, the sprig of thyme, and the bay leaf. Stir to combine, then return the chicken thighs to the pot, nestling them skin-side up. Pour any accumulated juices from the chicken plate into the pot. Increase heat to medium-high, bring the liquid to a gentle simmer, then reduce heat to low, cover with a lid slightly ajar, and cook for 20-22 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C when tested at the thickest part of the thigh without touching bone.
  9. While the chicken simmers, prepare the liaison. In a small bowl, whisk together the heavy cream and egg yolks until smooth and pale yellow, about 30 seconds. This mixture will thicken and stabilize the sauce without curdling when tempered properly.
  10. Using tongs, carefully remove the cooked chicken to a clean plate and tent loosely with foil to keep warm. Discard the thyme sprig and bay leaf. Increase the heat to medium-high and bring the sauce to a gentle boil; cook for 2-3 minutes, stirring occasionally, until the liquid thickens enough to lightly coat the back of a spoon. You should be able to draw a line through the sauce on the spoon with your finger.
  11. Reduce heat to low. Slowly pour about 1/2 cup of the hot sauce into the cream-egg mixture while whisking constantly. This tempers the eggs, raising their temperature gradually so they don’t scramble when added to the pot. Then, pour the tempered mixture back into the pot, whisking continuously. Add the reserved sautéed mushrooms. Simmer on low heat for 2 minutes, stirring, until the sauce is velvety and thick enough to coat a spoon. Do not let it boil or the yolks may curdle.
  12. Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon kosher salt (or to preference) and a pinch more pepper if needed. Return the chicken to the pot, spoon some sauce over the top, and heat gently for 1 minute to rewarm. Serve immediately, garnished with fresh chopped parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce may thicken upon chilling; thin with a splash of chicken stock or water when reheating. Freezing: Freeze the fricassee (without the egg-cream liaison, if possible) for up to 3 months. If frozen with the liaison, the sauce may separate upon thawing. To freeze without liaison: complete the recipe through step 8, cool, freeze, then when reheating, add the liaison after the sauce is simmering. Reheating: Gently reheat in a covered skillet over low heat, stirring occasionally, until the internal temperature reaches 165°F / 74°C. Alternatively, microwave in a covered dish at 50% power in 1-minute intervals, stirring between each, until hot. Do not boil the sauce as it may cause the egg yolks to scramble.

Nutrition

Keywords: Gordon Ramsay chicken fricassee, chicken fricassee recipe, French chicken stew, creamy chicken and mushrooms, white wine chicken, one-pot chicken, classic fricassee, easy chicken dinner, stovetop chicken, bone-in chicken thighs

Find it online: https://britishrecipes.uk/gordon-ramsay-chicken-fricassee-recipe/