Fricassee of Chicken a La Berrichonne
80 mins (prep 20, cooking 60)
17 ingredients
5 servings
This is a recipe from “New Concise Larousse Gastronomique”, very useful book if you are into cooking. In France, the term denoted various kinds of ragout of chicken meat, fish or vegetables in white or brown stock. Nowadays, the meat is cut into pieces, an aromatic garnish is added and it is then sautéed over a low heat, without browning. The meat is then coated with flour, some white stock is added and the meat is cooked in the thickened liquid. A fricassee is usually cooked with cream and garnished with small glazed onions and lightly cooked mushrooms. I cooked this today and I liked it, so I decided to share it with Zaar. I am writing this part after I have tried the meal: This is original recipe I have submitted, but, replace vinegar with lemon juice, it is much better. Otherwise it is really, really good!!

Categories:  served-hot , poultry , <-4-hours , french , one-dish-meal , time-to-make , chicken , european , presentation , main-dish , meat , carrots , vegetable ,
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Serving Size (270.2 g)
Servings 5
Amount per Serving
Calories 374.92 Calories from Fat 266.31
% Daily Value *
Total Fat 29.59g 227.59%
Saturated Fat 15.67g 391.64%
Trans Fat 0.39g %
Cholesterol 156.12mg 260.2%
Sodium 669.3mg 139.44%
Total Carbohydrate 8.87g 14.79%
Dietary Fiber 2.14 g 42.71%
Sugars 4.71 g %
Protein 19.91g 199.06%
Vitamin A 12470.01IU% Vitamin C 4.5mg%
Calcium 61.6mg% Iron 1.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley leaves