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Chicken fricassee

Ricetta francese del secondo di carne goloso

by Ada Parisi
5 min read
Petto di pollo in fricassea: un classico della cucina francese per una cena importante

Come preparare in casa il pollo in fricassea

Chicken fricassee: Today, the ricetta di un secondo di carne a base di pollo poco conosciuto ma decisamente saporito. Voi lo avete mai mangiato un piatto di meat stewed? It is a ricetta di origine francese.

Carne in fricassea: come preparare la ricetta francese

In pratica è One stew, usually a base di carne bianca (chicken, calf, Rabbit but also lamb), cotto in tegame con burro ed herbs. The Salsa che si forma sul fondo della pentola del pollo in fricassea viene addensata and legata with eggs e limone. The dish takes on a golden color, a light and pleasant acidity, the sauce gets dense, creamy and very flavorful.

Il petto di pollo in fricassea è un piatto che si prepara molto in fretta, just use a trick: use a meat cut into small pieces rather small. Ad esempio proprio il petto di pollo, it bakes in no time. I have added to the classic fricassee of diced carrots and celery, some’ Onion and chili and plenty of chopped parsley. Is’ a secondo di carne facile e sostanzioso, It is a mixed salad and dinner is ready.

Chicken fricassee: alternative al pollo

Potete seguire questa ricetta anche per cucinare il vitello, cut as if it were a stew, the Rabbit a pezzi o The Lamb, always into pieces or chunks. If you want, you can find on the site much more CHICKEN RECIPES, Versatile white meat, lean and high in protein. For example,, the delicious CHICKEN all'arrabbiata, spicy and tasty. And look at the VIDEO RECIPE CHICKEN IN PAN, easy. Have a good day!

Petto di pollo in fricassea: un classico della cucina francese per una cena importante

CHICKEN BREAST fricassee (French recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a whole chicken breast

2 carrots

3 sticks of celery

1 white onion

a small piece of chili pepper


a teaspoonful of flour (5 grams)

30 grams of butter (or if you prefer extra virgin olive oil)

vegetable stock or chicken stock or veal

salt and pepper

the juice of a lemon

2 egg yolks


Rinse onion, carrot and celery, Remove husks and filaments and cut celery, Finely chop the onion and carrots into cubes. Chop the parsley and pepper.

FRY in a saucepan the vegetables in butter (or in oil if you prefer) for five minutes, then add flour, mix well and add chicken pieces. Brown the meat well on all sides, stirring constantly, then add half the parsley and pepper. Season with salt, pepper and cover with vegetable stock. Bake covered for 20 minutes or until the chicken won't be tender, then uncover and thicken the sauce over high heat.

Beat the egg yolks with the remaining lemon juice and parsley, turn off the heat, move the pan on a cold worktop and add the emulsion of egg yolks and lemon, stirring quickly. The sauce must thicken but the egg must not scramble, but Cook becoming dense and tying the gravy. Serve immediately. And Bon Appetit!

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THEODORA ALAMPI August 3, 2016 - 13:51

Hello I am Dory BUFFETTA blog! Really compliments for your blog and for your wonderful recipes/if you want to see me pass!

Simona January 10, 2016 - 15:20

Dear Ada,
This chicken is buonossimo and as Sunday lunch is perfect. But not with the salad, EH! ;-)))
I served with a polenta not too much soda, that with meat sauce, There is perfect
Once again thank you for your fantastic recipes!
Happy new year

Ada Parisi January 12, 2016 - 11:28

Simona, Thank you as always. ❤️


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