Chicken Fricassée with Lemon Mustard Sauce

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This elegant chicken fricassée with lemon mustard sauce is a sophisticated take on a French farmhouse classic. By browning the free-range chicken before braising it slowly in a fragrant mix of white wine, double cream, and fresh thyme, the meat remains incredibly tender while the skin develops a rich depth of flavour. The addition of tangy Dijon mustard and bright lemon juice cuts through the richness of the cream, creating a balanced and silky sauce that is truly indulgent.

As a high-protein main course, this dish is as nutritious as it is comforting, making it an excellent choice for a restorative family meal. The poaching liquid is transformed into a velvet-smooth gravy that pairs beautifully with steamed seasonal greens or buttery mashed potatoes. Whether you are hosting a weekend dinner party or looking for a special homemade meal, this one-pot style braise offers professional results with minimal fuss.

Ingredients for Chicken Fricassée with Lemon Mustard Sauce

60ml de óleo vegetal
1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
2 colheres de chá de sal
1 colher de chá de pimenta preta
90g plus 2 tablespoons plain flour
3 carrots, chopped
2 cebolas, picadas
5 dentes de alho, picados
475ml de creme de leite fresco
300ml dry white wine
60ml de suco de limão fresco
1/4 cup Dijon mustard
1 colher de chá de folhas de tomilho fresco
1 folha de louro turca ou 1/2 folha de louro da Califórnia
120ml de água
3 colheres de sopa de manteiga sem sal

How to make Chicken Fricassée with Lemon Mustard Sauce

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 260°C.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoons pepper, then dredge, 1 piece at a time, in 90g flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.

Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoons pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.

Reduce oven temperature to 177°C and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.

Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.

Serve chicken with sauce.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.