A fricassée can be made with any protein, but more often than not chicken gets top billing. Sometimes, chicken fricassée is called poulet á la crème, a similar creamy chicken dish. Both are ...

Add the chicken, including the carcass and return to a simmer. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the casserole ...

This combination of flavours is an absolute winner on a cold night; with the chicken falling off the bone after being cooked slowly. Fresh tarragon is hard to find at this time of year ...

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After returning the browned chicken to the Dutch oven, cover the pot only partially. A little evaporation is desirable so the braise isn’t too watery. Serve the fricassee with rice and ...