Easy chicken fricassée

Ingredients

• 15 ml (1 tbsp)olive oil
• 1onion, chopped
• 2tomatoes, chopped
• 3 cups (about 420 g)cooked shredded chicken
• 2 sachetschicken seasoning
• 1 cup (about 165 g)tinned sweetcorn, drained
• 1 cup (about 145 g)fresh peas
• 28 g (2 tbsp)butter
• 16 g (2 tbsp)plain flour
• 480 ml (2 cups)whole milk
• 1 pinchnutmeg
• 1 pinchblack pepper
• 1 carton (about 200 g)table cream
• ½ cup (about 55 g)grated mozzarella
• 2 tbsp (about 10 g)Parmesan
• 1 cup (about 30 g)shoestring potatoes

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large pan over a medium heat. Add the chopped onion and cook until translucent, about 3 minutes.

2. 2

   Cook the tomatoes

   Add the chopped tomatoes and cook for a further 3 minutes, until they begin to break down.

3. 3

   Add the chicken

   Stir in the shredded chicken and chicken seasoning until well combined.

4. 4

   Stir in vegetables

   Add the sweetcorn and peas and mix them through. Taste and adjust the salt if needed, then set the mixture aside.

5. 5

   Melt the butter

   In a separate pan, melt the butter over a low heat.

6. 6

   Make the roux

   Add the flour and stir vigorously for 2 minutes to make a thick roux.

7. 7

   Add the milk

   Pour in the milk gradually, stirring all the time to prevent lumps.

8. 8

   Season the sauce

   Add the nutmeg and black pepper, and adjust the salt if needed.

9. 9

   Thicken the sauce

   Cook over a low heat for about 10 minutes, stirring until the sauce is smooth and thick.

10. 10

    Stir in cream

    Take the pan off the heat and mix in the table cream. Taste and adjust the salt if you like.

11. 11

    Heat the oven

    Preheat the oven to 180°C.

12. 12

    Combine and transfer

    Mix the white sauce into the chicken mixture and transfer it to a medium baking dish, about 30 x 20 cm.

13. 13

    Add the cheese

    Scatter the grated mozzarella and Parmesan over the top.

14. 14

    Bake until golden

    Bake in the preheated oven for about 15 minutes, until the cheese has melted and is lightly golden.

15. 15

    Finish and serve

    Remove from the oven, top with the shoestring potatoes and serve straight away.

What is chicken fricassée?

Fricassée is a name used for dishes of meat cooked in a sauce, with versions found across several cuisines. This Latin American-style take brings together shredded chicken, vegetables and a creamy white sauce, then bakes the mixture under cheese.

The contrast is part of its appeal: the filling stays soft and saucy, while the cheese browns on top and the shoestring potatoes add a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 13g protein, 18g carbs, 15g fat.

The chicken supplies much of the protein, while the milk, flour, sweetcorn and shoestring potatoes contribute carbohydrates. Butter, cream, cheese and olive oil account for much of the fat. Balance a serving with a generous side of green vegetables or salad.

Build flavour in the filling

Onion and tomatoes: cook them until the onion is translucent and the tomatoes begin to soften before adding the chicken. This gives the filling a savoury base without losing the tomatoes entirely into the sauce.

Chicken and vegetables: cooked shredded chicken makes the dish practical, while sweetcorn and peas add little bursts of sweetness. Stir them through evenly so each serving gets a mix.

Get a smooth white sauce

Roux: stir the flour into the melted butter for the full 2 minutes. This helps it cook through and gives the sauce body.

Milk: add it gradually while stirring continuously. If you pour it in all at once, lumps are more likely to form.

Cream: stir it in after taking the pan off the heat, as directed. The sauce should be thick and smooth before it is combined with the chicken.

Know when it is ready

Sauce: look for a smooth, thick consistency after about 10 minutes over a low heat. Stir regularly so it does not catch on the bottom of the pan.

Oven: the assembled dish needs about 15 minutes at 180°C. It is ready when the cheese has melted and has taken on a little colour.

Assemble for a crisp finish

Cheese topping: spread the mozzarella and Parmesan over the filling before baking so they melt together and brown lightly.

Shoestring potatoes: add these only after baking, just before serving. That keeps their texture crisp rather than letting them soften in the sauce.

What to serve alongside

The fricassée is rich and filling, so a green salad or simply cooked green vegetables make a fresh contrast. Serve them alongside rather than mixing them into the casserole.

If you want a more substantial meal, offer rice with the dish. Keep the side simply seasoned so it does not compete with the creamy filling.

Recipe notes & tips

• Use cooked chicken that is well shredded so it mixes evenly with the vegetables.
• Drain the sweetcorn thoroughly to avoid adding excess liquid to the filling.
• Keep the heat low while making the sauce and stir continuously as you add the milk.
• Taste the filling and sauce before combining, since the seasoning and cheeses add salt.
• Wait until just before serving to scatter over the shoestring potatoes.

Variations

• Use leftover turkey: replace the shredded chicken with an equal amount of cooked shredded turkey.
• Add mushrooms: sauté sliced mushrooms with the onion until softened.
• Try another cheese: use a mild melting cheese in place of the mozzarella.
• Make it spicier: add a little chilli when seasoning the chicken filling.
• Use frozen peas: add them straight to the filling and cook until heated through.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while stirring to keep the sauce smooth.
• Cooking the roux too briefly: stir the flour and butter for the full 2 minutes.
• Using high heat for the sauce: keep it low and stir often to prevent it catching.
• Baking for colour alone: remove the dish once the cheese is melted and lightly golden.
• Adding the potatoes before baking: scatter them on afterwards so they stay crisp.

How to store

Refrigerate leftover fricassée in a covered container for up to 3 days. Reheat until piping hot in the oven or microwave; add fresh shoestring potatoes after reheating for the crispiest topping.

Frequently asked questions