Pulled chicken fricassee has been a staple dish in my family growing up. I now cook it for my own little family. You can safe time by using only chicken breast. A whole chicken is a flavor bomb that comes from boiling the carcass of a chicken. Boiling a whole chicken with aromatics will make your own stock for your sauce. You won’t need to use chicken broth cubes for your chicken fricassee.
Serve this sauce with rice, because this is the way i ate this dish in my home. I just found that the rice soaks up the sauce really well. This recipe can feed up to 6 people or more depending on portions and is ideal for family dinner or lunch.
Pulled Chicken Fricassee Ingredients
Chicken: I use a whole chicken for several reasons. It is more cost effective than a chicken breast alone and will give you more money for the buck. The bones will flavor your chicken fricassee naturally without adding chicken broth cubes.
Carrots: They will add some color and sweetness to your dish.
Onion: Onion is for flavor and you can either cut them up after they are cooked. I like to add them to the sauce.
PrintPulled Chicken Fricassee
Simple homemade chicken fricassee. You can cook whole pieces of chicken, but I found that shredding the chicken will give you more quantity in sense of chicken to sauce ratio and so far my family hasn’t complained yet. Worth trying to cook this meal, since at times a whole chicken can cost a less, then some chicken parts that you get from the store.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8 portions 1x
- Category: European
- Method: Stove
- Cuisine: French
Ingredients
- 1 kg whole chicken
- 3 bay leafs
- 2 large carrots
- 1 big white onion
- 1 tsp salt
- 1/2 tsp black pepper
- Water
Side Dish
- 500 g rice
- Water
Instructions
- Peel your onion and carrots. Cute them in half, since the vegetables will cook with the chicken for awhile and cutting them small will turn them mush.
- Place your chicken in a pot and make sure you have no innards left or a plastic pouch. Add your cut vegetables to the pot and add your 3 bay leafs and seasoning.
- Pour in water until the chicken is 80 % covered. Cover it with a lit and boil the chicken for 45 minutes. Half way flip the chicken, so that the meat cooks equally.
- Once the chicken is cooked, take out the carrots, onion and chicken and cool them. Toss the bay leafs.
- Take the cooled chicken and shred the meat. Cut your carrots into small slices or cubes. I personally cut the onions into small pieces.
- Add all the ingredients to the pot and bring back to a boil.
- Add 3 tablespoon of cornstarch per 250ml for the sauce. Mix the cornstarch with some water and add to the sauce. Thicken until your desired thickness.
- Serve with cooked rice.
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