Crème Fraîche Chicken Fricassée
- Makes4 servings
- Cook Time45 minutes
- 1
The fricassée technique, employed in the making of this dish, begins as a sauté and finishes as a braise. Thickened with a little flour and enriched with crème fraîche, the cooking liquid becomes a sauce that lightly coats the chicken. Try to purchase bone-in breasts that weigh about 12 ounces each so they all cook at the same rate. A portion of the ribs are sometimes still attached to bone-in breasts; if so, trim them off with kitchen shears so the parts fit better in the skillet.
Tip
Don’t substitute sour cream for the crème fraîche. Sour cream is lower in fat and will separate when cooked.
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