Easy to make Creamy Chicken Fricassee with Butter Rice

Fricassee and butter rice（フリカッセとバターライス）

What is Fricassee?

Fricassee is a French home-cooked dish that means “white stew. It is a major cooking method that is essential for enjoying French cuisine.

Stew is a Western dish, but surprisingly, it goes well with rice.

In France, heavy cream is used for this dish, but in Japan, milk is used.

By grilling the meat and then simmering it, the flavor is locked in, making it even more delicious.

Because it is a dish that is characterized by its white appearance, be careful not to burn the meat or vegetables when frying them.

The most popular fricassee is chicken fricassee, but meats such as veal, pork, and lamb, and seafood such as salmon, scallops, and oysters are also used as the main ingredients.

There are many variations, and many recipes add ketchup or curry powder instead of cream.

What is Butter rice?

Butter rice is a dish in which rice is cooked with butter to give it a rich flavor.

There are many ways to make it, such as mixing it with melted butter into cooked rice, or frying raw rice in butter before cooking.

In Japan, it is often used in meat dishes, curry, doria, omelet rice, etc.

This time, I warmed and thawed the frozen rice and stir-fried it with butter and consommé.

NUTRITION FACTS of Chicken Fricassee with Butter Rice

Fricassee only　Nutritional value when using 600g of chicken wings (edible portion 270g)

• 1058 kcal
• Protein 71.0 g
• Fat 66.9 g
• Carbs 62.9 g
• Salt Equivalent 10.1 g

Butter rice only

• 1419 kcal
• Protein 20.4 g
• Fat 18.8 g
• Carbs 299.6 g
• Salt Equivalent 2.1 g

Total

• 2477 kcal
• Protein 91.4 g
• Fat　85.7 g
• Carbs 362.5 g
• Salt Equivalent 12.2 g

INGREDIENTS for Chicken Fricassee with Butter Rice (4～5 SERVINGS)

Sauce

• Chicken wings (600g Edible portion：270g)　or chicken thigh 700g
  • Salt 5g
  • Pepper moderate amount
• Onion (250g)
• Shimeji mushroom (70g)
• Garlic (8g)
• Butter (10g)
• Flour (13g)
• Milk (500g～)
• Consomme granules (9g)

BUTTER RICE

• ☆Rice (800g)
  • ☆Butter (20g)
  • ☆Consomme granules (4g)
  • ☆Sake (20g)
  • Parsley (appropriate amount)

Chicken Fricassee with Butter Rice　COOKING INSTRUCIONS

1. Rub salt and pepper into the wings.
2. Put thinly sliced ​​onions in a bowl, cover with plastic wrap.
3. Place the bowl in the microwave and heat the onions for 2 minutes.
4. Cut off the roots of the shimeji mushrooms.
5. Stir fry the onions, shimeji mushrooms, chicken wings, garlic and butter, being careful not to burn them.
6. When the surface of the chicken wings turns whitish, turn off the heat.
7. Lightly coat the whole with flour.
8. Mix the ingredients and heat, being careful not to burn them.
9. Add milk and consommé, and simmer over low heat until thickened.
10. Put butter, consommé and rice in a pan, heat and stir fry over medium heat.
11. Sprinkle sake all over
12. Wash the parsley and wrap it in pepper towel, drain well and chop finely.
13. Place the buttered rice and stew on plates and garnish with parsley.

I use rice that has been cooled slightly. Freshly cooked hot rice tends to be sticky, while cold rice makes it difficult to mix butter into it.

Another delicious way to eat it is to first grill the chicken until it is fragrant, and then top the chicken on top of the white sauce. If I plan to eat it a few days later, I stew the chicken wings with the white stew, but if I’m going to eat it right away, I choose the latter method.

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