I LOVED this recipe! I'm not one to make changes to a recipe before I've tried it as-is but since I needed to feed 5 people I increased the volume of the vegetables. I used 5-6 smallish bunch carrots, 12 white mushrooms, and 1 large Vidalia onion. I also increased the liquid to compensate by using 200ml of wine. Lastly, I added an additional egg yolk because there was more liquid. This dish, despite being termed country or rustic, is rather sophisticated because it doesn't overwhelm with garlic and punch-you-in-the-face spices but instead is delicate and nuanced. Thank you, Stephane!! By the way, I just bought your book and I can't wait to cook through it.
Thanks for really simplifying a recipe. It's really hard to cook something complex after a long day of work. Loved that you explain why you make your adjustments all the while staying true to the recipe. No care for insragram worthy pics just making good simple food.👍 Gonna make this tonight when I visit my family.
Brother I'm in an instant awesome mood every time I watch your videos. I'm a retired Chef and although my time is done in professional kitchens, I often miss it, and your videos bring me back everytime.
This is a great way to cook and simplify steps without sacrificing flavor. I used this deconstructed concept to a previous dish of yours, Starred Chef Chicken Bake. In that dish I cooked everything in one pot and it turned out fabulous! My family praised it. I love French cooking for its use of ingredients such as the herbs which are subtle background notes but bring harmonious flavor to excite the palate. Merci Stephane!
I've ordered the new book and am eagerly awaiting its arrival! Love this channel. I did this recipe tonight and my girlfriend and I just loved it! Thanks so much for introducing me to a new way of cooking. I was always intimidated by French cooking, but you have opened my eyes (and my mouth). Bravo! Bon Appétit. 😛
I find video recipes far easier to follow; they save me time and add visual entertainment to the experience. Not only can you rewind and pause but you are getting some of the best culinary instruction from a group of highly acclaimed professionals on RU-vid. Thank you to The French Academy, Stephane and Kate - absolutely fabulous contributors!! Auguri!
I like Souped Up Recipes which is Chinese food. I am looking for a good Indian food channel. I love cooking. For French food and to get fantastic new ideas, this is one of my favorite channels.
Really admire French cookery and it’s great to watch your video and learn about where these dishes come from and how they are supposed to be cooked. All the best from uk 🇬🇧🇫🇷
If you don’t want the fricasse to have the carrots pop of color why not use parsnips instead? Slightly different flavor profile, but still should work well. I’ll let you know if it’s a failure when I try this next week!
In American Diners this is just chicken with creamy chicken gravy. Just fry everything in the pan then just make the pan sauce gravy with chicken bouillon and add cream at end. Thicken with cornstarch slurry
As someone who always toss random stuff in one pot, heat it up enough by any means so I don’t get sick from food poisoning, then eat straight out of the pot to minimize the amount of cleaning up required, I applaud your initiative 😂 Thanks for sharing the way to more efficiency without having to sacrifice enjoyment 🎉
Incroyable! We made a few minor adjustments. I had planned to make a coq au vin, but pivoted after we watched this. We only used dark meat and no chicken breast because I was worried about it overcooking. It worked beautifully. Merci Stephan!
I have a similar recipe from an old Mennonite cookbook. The only difference is that it uses a mirepoix instead of mushrooms and onions and doesn't use wine It also suggests adding dumplings. Mushrooms and onions with dumplings? Hmm...
my standard fricasse is made from old soup chicken (breast and legs mixed as it is; the legs are tasting better...) cooked for some hours if cook some larger amount of fonds. If you reduce it much enough, there is no need for any flour... I do not add mushrooms, rather peas and some white onion...
Merci Chef ! I tried the Michelin chef fricassee video you posted (very good,)but think this seems a little less rich. Can you reheat the sauce next day after adding the egg?
Could you pease give suggestions on what to serve with your entre. More full dinner menus.
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Dear Stephane, I hate mushrooms but I want to make this recipe, I love roux-based sauces with egg yolk added. What is your suggestion for replacement? Maybe some eggplant or zucchini?
Bonjour Stéphane , penses tu , qui il aurait une différence entre de la farine classique et toasté pour ta recette en terme de gout/texture . Je sais que toaster s'est plus digeste , mais y a t'il aussi une histoire de gout . Merci
tout à fait la farine torréfier est bien pour plats fait avec une sauce brune ( voir la vidéo de la semaine prochaine) car la farine a un goût un peu noisette . fonce pour une sauce blanche à éviter absolument 👍
Really nice beautiful even but watching this, I realize there is something wrong with me. I have an overwhelming temptation to add a just a bit of dijon. I have issues.
Dear Chef, I really like your presentation and explanation of the dishes, really great. But fricassée is a ragout of white meat in a white sauce with a creamy consistency. Fricassée = Ragout i.e. diced most white meat. A delicacy is puff pastry cups filled with creamy chicken fricassee, for example carrots, asparagus and peas can be added to the sauce. Your subservient servant and amateur chef of the third degree.
Looks spot-on except chicken breast could have been omitted all together and substituted for all leg quarters. Also, leaving the skin on - in a braise - does create an undesirable flabby texture on chicken parts - personal preference of course
Hmmm what can I say…. I’m skeptical about this. Something bothers me about this preparation but I still try this recipe just to see if what he says works. However I think I will not try this tonight. It’s rare that I see a video recipe from this channel that doesn’t look great but as I said something is bothering me about it.
I liked and watched everything but banging a metal utensil inside that Lecreuset pot made me nervous. Why not just use a wooden spatula. The enamel in a Lecreuset is easily damaged.
Ain’t no rhyme, or reason To Discard the wings, and necks, hoss. Use A temperature probe on the breast To Avoid overcooking Great Call on the lemon thyme.
