Make fancy chicken fricassee with Christian

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories


Hard 💪


chicken breasts (skin-on)
250 g clarified butter
200 ml grapeseed oil
30 g chives
60 g parsley
2 slices sandwich bread
30 g chervil
4 tbsp butter
2 cloves garlic
4 tbsp flour
100 ml white wine
200 ml chicken stock
100 ml heavy cream
1 tsp mustard
bay leaf
½ lemon
baby carrots
250 g peas
100 g snap peas
green asparagus
100 ml vegetable broth
1 tbsp ground coriander
1 pinch ground nutmeg
½ tbsp lemon zest
button mushrooms
50 g capers
2 tbsp vegetable broth
1 pinch sugar
ice cubes
vegetable oil (for frying)
clarified butter (for frying)
chervil (for garnish)
watercress (for garnish)


  • 4 pots
  • peeler
  • melon baller
  • cutting board
  • knife
  • fine sieve
  • 2 bowls
  • immersion blender
  • food processor
  • cooking spoon
  • large pot
  • tongs
  • large bowl
  • oven
  • 2 frying pans
  • paper towels

Nutrition per serving

69 g
105 g
132 g
  • Step 1/10

    • 250 g clarified butter
    • potatoes
    • 1 pot
    • peeler
    • melon baller

    For the potato confit, heat a small pot over low heat. Add clarified butter. Peel potatoes and use a melon baller to scoop out balls of potato, keeping the balls as round as possible. Add to the pot of clarified butter and let cook for approx. 60 min.

  • Step 2/10

    • 200 ml grapeseed oil
    • 30 g chives
    • 5 g parsley
    • ice cubes
    • pot
    • cutting board
    • knife
    • fine sieve
    • bowl
    • immersion blender

    For the chive oil, heat grapeseed oil in a separate pot. Chop chives and some parsley, add to the pot, and let gently cook for approx. 4 min. Remove from heat and blend using an immersion blender. Strain through a fine-mesh sieve into a small bowl set in an ice bath and let cool.

  • Step 3/10

    • 2 slices sandwich bread
    • 30 g chervil
    • 55 g parsley
    • food processor

    For the herb breading, add white bread, remaining parsley, and chervil to a food processor and process until well combined.

  • Step 4/10

    • 1 tbsp butter
    • onion
    • 1 clove garlic
    • 2 tbsp flour
    • 50 ml white wine
    • 200 ml chicken stock
    • 100 ml heavy cream
    • 1 tsp mustard
    • bay leaf
    • ½ lemon
    • pot
    • cooking spoon

    For the béchamel sauce, heat some butter in another small pot. Peel and dice onion and garlic, and fry for approx. 2 min. Add flour and stir until a thick paste is formed. Deglaze with white wine. Add chicken stock, cream, mustard, bay leaf, and lemon juice while stirring constantly. Let cook for approx. 10 min, stirring constantly, then blend with an immersion blender and set aside.

  • Step 5/10

    • baby carrots
    • scallions
    • turnip
    • 50 g peas
    • 100 g snap peas
    • green asparagus
    • ice cubes
    • large pot
    • tongs
    • large bowl

    Clean, prepare, and blanch carrots, spring onion, turnip, peas, sugar snap peas, and asparagus individually in a large pot of boiling water. Remove from the pot once crisp tender and transfer to an ice bath.

  • Step 6/10

    • shallot
    • 1 clove garlic
    • 2 tbsp butter
    • 200 g peas
    • 100 ml vegetable broth
    • 50 ml white wine
    • pot

    For the pea purée, heat remaining butter in another small pot. Peel and dice shallot and remaining garlic, and add to the pot. Add remaining peas and fry for approx. 1 min. before deglazing with remaining white wine and vegetable broth. Let cook for approx. 5 min. and transfer to a food processor. Blend until a smooth purée is formed.

  • Step 7/10

    • chicken breasts (skin-on)
    • 1 tbsp ground coriander
    • 1 pinch ground nutmeg
    • ½ tbsp lemon zest
    • 2 tbsp flour
    • egg
    • salt
    • pepper
    • oven
    • bowl

    For the chicken, preheat the oven to 140°C/275°F. Combine ground coriander, nutmeg, lemon zest, pepper, and salt in a small bowl. Remove the skin from half the chicken breasts, chop into bite-size pieces, and season with the spice mix. Season the remaining chicken breasts with the spice mix only on the underside (leaving the skin-side unseasoned). Toss the bite-size chicken pieces in some flour to coat, then into a bowl of whisked egg, then into the breadcrumbs.

  • Step 8/10

    • 50 g capers
    • vegetable oil (for frying)
    • frying pan
    • paper towels

    In a frying pan, heat some oil and fry the capers just until they start to pop. Remove and let drain on some paper towels.

  • Step 9/10

    • button mushrooms
    • clarified butter (for frying)
    • frying pan

    Heat some clarified butter in the same frying pan over medium-high heat. Fry the whole chicken breast until the skin is golden brown, then remove and transfer to the oven for approx. 6 – 8 min. Add mushrooms to the same pan and fry for approx. 3 min. In another frying pan, add more clarified butter and pan fry the breaded chicken pieces until cooked through and golden brown on all sides.

  • Step 10/10

    • 2 tbsp vegetable broth
    • 1 tbsp butter
    • 1 pinch sugar
    • salt
    • chervil (for garnish)
    • watercress (for garnish)

    Add some vegetable broth, butter, salt, and a pinch of sugar to a pot over low heat. Add the blanched vegetables and toss to coat in the glaze. Remove the chicken from the oven and slice. Assemble the plates with all the ingredients, making sure to heat things up before serving. Garnish with chervil and watercress and enjoy!