Chicken Fricassee Carlile

( 5 out of 5 )
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  • -4Servings+
  • 20 mPrep Time
  • 50 mCook Time
  • 1:10 hReady In
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“I have a real hankering for a fricassee!” – Steve Carlile

Recently, an old friend of mine, Steve Carlile, challenged me to prepare Chicken Fricassee for our bi-monthly lunch bunch gathering. Knowing Steve’s warped humor, I think he did this knowing that none of us would have a clue what ‘fricassee’ was (and he probably didn’t either). Well, he was right but he didn’t count on me studying up on old Chicken Fricassee recipes. The more I read through vintage recipes for Chicken Fricassee I realized that the original was basically: cut-up chicken, diced carrot, diced celery, white wine, mushrooms, butter, onion, egg yolks, and heavy cream. After hours of studying the old recipes I realized that this was the ‘long version’ of my recipe for Sherried Chicken (with a few of the original ingredients omitted). I finally came to the conclusion that the old recipe and the new recipe would almost be the same if I added sliced mushrooms, shredded carrot, minced shallot (for onion), and an egg yolk to my more modern recipe. I made the changes and I believe the results are pretty successful but I’ll let you (and Steve) decide. In the meantime, I have named this recipe, Chicken Fricassee Carlile!


Step by step method

  • 1

    Preheat the oven to 350-degrees. Assemble the ingredients.

  • 2

    In a large skillet, season the chicken tenders with the Lawry’s and brown in the butter. Remove the tenders and place them in a 9×13 baking dish.

  • 3

    In the same skillet, with the remaining butter and scrapings/leavings, saute the sliced mushrooms, the minced shallot, and the shredded carrots.

  • 4

    From the skillet, try to drain out all but about a tablespoon or less of the buttery liquids but try to save any scrapings/leavings/solids and, of course, the mushrooms, shallot, and carrot … now make the gravy by using a whisk to blend in the chicken broth, the soup, the sour cream, egg yolk and the sherry.

  • 5

    Pour the gravy mixture over the chicken tenders. Cover with a tight lid or foil and cook in a 350-degree oven for about 50 minutes.

  • 6

    Serve with mashed potatoes or rice and maybe a vegetable (so you can call it healthy).

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