Gluten-Free Chicken Fricassee
Chicken Fricassee is a traditional French stew featuring chicken submerged in a creamy white sauce crafted from wine, broth, and a hint of lemon. This dish usually consists of succulent chicken, garlic and mushrooms, all cooked together to form a rich and savoury meal. This recipe uses yoghurt instead of heavy cream to make it healthier.
Equipment
Ingredients
- 2 Chicken thighs cooked, shredded
- ½ Chicken breasts cooked, shredded
- 1 L Chicken stock from boiled chicken or store-bought
- 150 g Mushrooms sliced
- 4 cloves Garlic thinly sliced
- 3 tbsp Rice flour
- 2 tbsp Extra virgin olive oil or rice bran
- 3 tbsp Ghee butter
- ½ tsp Nutmeg
- Salt & black pepper to taste
- Optional: Replace ⅓ of the stock with white wine approx. 330ml
For the creamy finish
- 2 Egg yolks
- 2 tbsp yogurt Greek style, Bulgarian or or lactose-free yogurt
- ½ lemon Juice
Instructions
- Prep chicken: If not done already, boil the chicken in an Instant Pot or pot, shred the meat, and reserve the stock.
- Sauté mushrooms: Heat oil and ghee in a deep pan over medium heat. Add mushrooms and cook until golden and softened. Remove and set aside.
- Sauté garlic: In the same pan, add garlic. Sauté for 2–3 minutes until soft and fragrant, being careful not to brown it.
- Make a roux: Sprinkle in rice flour and stir well. Cook for 1 minute to remove the raw taste.
- Add stock: Gradually pour in stock (or stock + wine) in 3 parts, stirring constantly until smooth and thickened.
- Combine: Return mushrooms and chicken to the pan. Stir gently. Add nutmeg, salt, and pepper. Simmer for 5–7 minutes.
- Creamy finish: In a small bowl, whisk egg yolks, yoghurt, and lemon juice. Remove the pan from heat and slowly stir in the mixture. Do not reheat.
- Serve: Ladle over rice, mashed cauliflower, or gluten-free pasta. Serve with a side of greens for a balanced, comforting meal.
Notes
Store in the fridge in an airtight container for up to 3 days.
Reheat gently without boiling to preserve the creamy texture.
Dairy-free twist? Use coconut yoghurt instead of yoghurt and olive oil instead of ghee.
Make it vegetarian. Sub the chicken for cooked chickpeas and use veggie
Meal prep tip: This fricassee stores beautifully in the fridge for up to 3 days. Reheat gently without boiling.
YourDani x x
Nutrition
Calories: 375kcal
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