Chicken Fricassee with Dried Cèpes

Fricassée de Poulet aux Cèpes Secs

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

If I have fresh cèpes, I prepare this dish as a sauté. I sauté the chicken and mushrooms separately (I sprinkle the mushrooms with a persillade of finely chopped parsley and crushed garlic). Then I spoon the mushrooms over the sautéed chicken just before serving. In this way, the mushrooms don’t loose their meaty texture by being simmered in a sauce, as they would in a fricassee.

Unfortunately, fresh cèpes are a luxury most of us don’t run into very often. It makes good sense to kee