How to cook Chicken Fricassee 

I've been following you for years. You totally got me on your "white trash chicken" recipe (braised chicken). This particular video highlights the knowledge imparted on viewers who are interested in actually cooking. Your method of breaking down a chicken is the best I've seen anywhere, and I watch a lot of videos on this. I've watched stuff from many channels, but you have a way of imparting knowledge that I've never seen elsewhere. We appreciate you.

I tried this recipe after watching the video several times and printing a copy from the website. It’s one of the best things I’ve cooked- a definite keeper and a company dish as well. I had to use diced pancetta because that’s all the store had where I bought the ingredients. I have used pancetta before as a precursor to browning but have never browned the chicken along with it. This seemed to flavor the chicken beautifully. I love that this recipe uses so many vegetables. I served it over rice to make a complete meal. I used Chardonnay rather than Vermouth because I didn’t have any Vermouth on hand. Next time I’ll have some Vermouth! I caramelized the shallots as suggested. I credit this with giving the dish that deep, rich flavor, along the the Herbes de Provence. THANK YOU for presenting and teaching this recipe so carefully!! Next week I’m trying your version of Beef Stroganoff!

8 years later, an aspiring amateur cook/chef says... BRAVO!!!

I'm making this tomorrow in culinary school, tour technique is very good and you can tell you have a passion for this

Oh my gosh, my mouth is watering! This will be on my dinner table tonight. Thank you... what a great video.

Nothing trashy about this, better than most other fricassee videos. Good stuff and well-explained.

This is a dish that I've made many times. The great thing about it is it's very versatile. It comes from Poitou France originally. Traditionally, you mix egg yolks with cream and add it to the stock/sauce. But that's pretty fattening so if you don't want to splurge you can omit that. You can also vary the vegetables - you don't *have* to have mushrooms (although that's traditional). You do need the aromatics (onions, carrots, celery). The key is the browning and then simmering.

My dad gave me a love of cooking and of Julia Child! He was an operatic tenor/high school vocal music teacher, and when I was a kid we lived in a single-wide mobile home with a baby-grand piano in the living room. So I know from classy trash! :D Thank you for your patient, clear, well-considered style and recipe. It looks delicious. I'm curious about why you chose to cook the sauce separately instead of letting it cook with the veggies and chicken. I've never made this dish (I'm researching to make it for the first time), but I've made a fair few boeuff Bourguignon recipes over the years, and I've found that the meat and mushrooms benefit greatly from the tenderizing properties and flavouring of the wine. Yours _looks_ neater and prettier than other versions I've seen. Does it taste as good?

I really enjoyed watching you cook. It made my mouth water

Excellent job well explained easy step by step thanks..

making this for our dinner next week love differnet dishes like this thks for sharing your wonderful videos

I just subbed and I love your videos:)

Hey man - nice job! Im a classically French trained chef, worked in some of the best restaurants in my country and this is as good as anywhere you'll find..

nicely done!

Very impressive! Thank you for sharing this! By the way, you're a very good teacher. :)

hey dennis, thank you!

Thanks Dennis for your efforts.. and sharing this recipe.. Tell me why the foil around the oven? Are you using it for reflective purposes, economical or easy clean up?

Excellent! thanks! i loved cooking with my mother when i was younger and she always told me not to chop onions on your wooden chopping board. she said the juice can soak into the wood and it will flavour everything that gets put on the board. have you ever had an issue with this?

That fricasse looks deliciously healthy. Planning on on making it for my family, sans vermouth. ((Using boneless skinless chicken. I don't like seeing any curled lips around dining table.)) Thanks for putting it all together...

I hate cleaning the stove, so I cover it with foil. In later videos I go without it. Otherwise, it covers the stove all the time.

Goodmorning...Ashley, umm... rico

Nice job Dennis, looks delicious,But you really don`t have the whitetrash thing going on. LOL

In this case! Your welcome to dump your trash in my mouth! This stir looks delish..haha

Goodmorning...Ashley, umm... rico