Brown Chicken Fricassee

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 roasting chicken (4 pounds), cut into serving pieces
  • All-purpose flour
  • Salt and freshly ground black pepper
  • ΒΌ cup butter
  • 1 onion stuck with 4 cloves
  • 1 celery rib
  • 4 cups Chicken Stock (not too salty since it will later be reduced)
  • 1 bay leaf
  • ΒΌ teaspoon dried thyme
  • ΒΎ cup heavy cream


  1. Dredge the chicken with flour seasoned with salt and pepper.

  2. Heat the butter in a casserole or Dutch oven. Add the chicken pieces and brown on all sides. Add the onion, celery, stock, bay leaf and thyme. Bring the mixture to a boil and simmer for about one hour, until chicken is tender. Remove the chicken from the casserole and reserve.

  3. Boil the cooking liquid over high heat until it is reduced to two cups; strain. Bring again to a boil and add the cream and the chicken pieces. Bring to a boil and serve immediately.

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