Mary Berry’s chicken fricassee is a comforting, creamy, and timeless dish that captures the essence of traditional British home cooking. This classic recipe is known for its tender pieces of chicken gently simmered in a rich, white wine and cream sauce, often paired with mushrooms and aromatic herbs. Whether served at a dinner party or enjoyed as a weeknight meal, chicken fricassee brings warmth and sophistication to the table. Mary Berry, known for her simple yet elegant approach to cooking, offers a version of this dish that is both accessible and full of flavor, making it a favorite for cooks of all levels.
What Is Chicken Fricassee?
Chicken fricassee is a dish that falls somewhere between a sauté and a stew. It typically involves lightly browning the chicken, then cooking it slowly in a creamy or white wine-based sauce. The result is tender, succulent meat with a silky, flavorful gravy. Though its origins are French, chicken fricassee has been widely embraced in British kitchens, especially with adaptations like the Mary Berry chicken fricassee, which uses simple steps and ingredients to achieve a refined result.
Mary Berry’s Twist on a Classic
Mary Berry adds her signature touch by keeping the recipe streamlined without sacrificing depth of flavor. She uses skinless, boneless chicken thighs for tenderness, a splash of dry white wine for brightness, and plenty of fresh herbs like parsley and thyme. The addition of mushrooms adds texture and earthiness, balancing the richness of the creamy sauce.
Key Ingredients
The ingredients in Mary Berry’s chicken fricassee are widely available and easy to work with. Each component plays an essential role in building the flavor of the dish.
- Chicken thighs: Skinless and boneless for tenderness and ease of cooking.
- Mushrooms: White or chestnut mushrooms add umami and depth.
- Onions or shallots: Finely chopped to build the flavor base.
- Garlic: Adds a subtle warmth and aroma.
- White wine: Dry wine balances the creamy sauce and adds acidity.
- Chicken stock: A rich base to simmer the chicken and enhance the sauce.
- Double cream: Creates the luxurious, velvety texture of the fricassee.
- Fresh herbs: Parsley and thyme add freshness and herbal notes.
- Butter and oil: Used for sautéing the chicken and vegetables.
Step-by-Step Instructions
Making chicken fricassee is a straightforward process that involves a few key stages: browning the chicken, building the sauce, simmering, and finishing with cream. Here’s how to make it:
Ingredients
- 6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 25g (about 2 tablespoons) butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 150g mushrooms, sliced
- 150ml dry white wine
- 300ml chicken stock
- 150ml double cream
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried or fresh thyme
- Salt and pepper to taste
Instructions
- Heat the olive oil and butter in a large frying pan or casserole dish over medium heat.
- Season the chicken thighs with salt and pepper. Add them to the pan and cook for 34 minutes on each side until lightly browned. Remove and set aside.
- In the same pan, add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and mushrooms and cook for another 34 minutes, stirring occasionally.
- Return the chicken to the pan. Pour in the white wine and bring to a simmer. Let it cook for 23 minutes to reduce slightly.
- Add the chicken stock and thyme. Cover the pan and simmer for 2025 minutes, or until the chicken is fully cooked and tender.
- Remove the lid and stir in the double cream. Simmer uncovered for another 57 minutes to thicken the sauce slightly.
- Taste and adjust seasoning if needed. Sprinkle with chopped parsley just before serving.
Serving Suggestions
Mary Berry’s chicken fricassee is a versatile main dish that can be paired with a variety of sides. Because the sauce is rich and flavorful, it pairs best with simple, mild accompaniments that soak up the sauce without overwhelming it.
Recommended Sides
- Mashed potatoes: Creamy mash complements the velvety sauce.
- Steamed rice: A neutral base that absorbs the fricassee’s flavors.
- Crusty bread: Perfect for scooping up every last bit of the sauce.
- Roasted vegetables: Carrots, parsnips, or green beans add color and balance.
- Buttered noodles: A classic French-inspired side dish that works beautifully.
Tips for Success
Though this dish is relatively simple to prepare, a few extra tips can help ensure the best results every time.
- Use quality chicken: Boneless thighs remain tender and flavorful, ideal for stewing.
- Don’t rush the simmering: Allowing the sauce to gently simmer gives it a deeper flavor and ensures the chicken is perfectly tender.
- Choose a dry white wine: Avoid sweet wines, which can throw off the balance of the sauce.
- Add herbs toward the end: This preserves their flavor and prevents bitterness.
- For extra richness: A small splash of lemon juice or Dijon mustard can be added at the end for brightness.
Why Mary Berry’s Chicken Fricassee Stands Out
Mary Berry’s chicken fricassee stands out for its balance of comfort and elegance. It’s the kind of recipe that feels luxurious without requiring hard-to-find ingredients or complex techniques. Her approach keeps the process simple and approachable while delivering a dish that feels special. The creamy sauce is rich but not heavy, and the use of fresh herbs brings a lovely contrast to the savory components. It’s a meal that works just as well for a family dinner as it does for entertaining guests.
Make-Ahead and Storage Tips
This dish also lends itself well to meal prepping and leftovers, making it practical for busy households.
- Make-ahead: The dish can be made up to one day in advance and reheated gently before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat slowly over medium-low heat to maintain the creamy texture. Avoid boiling, which may cause the sauce to split.
Mary Berry chicken fricassee is a dish that brings together the best of home cooking and classic technique. With tender chicken, rich cream sauce, and comforting mushrooms, it’s a recipe that satisfies the soul as much as the stomach. Easy enough for a weeknight but elegant enough for guests, this dish is a perfect example of how traditional recipes can be both simple and extraordinary. Whether you’re a longtime fan of Mary Berry or new to her cooking style, chicken fricassee is a must-try that earns a place in any home cook’s rotation.