The Secret to Perfect Chicken Fricassée

Ask any Will's Cookery regular what they crave the most—and you'll probably hear "that creamy chicken dish." That's my Chicken Fricassée. I'm happy to share what makes it so special.

What Makes My Fricassée Special

Here's my approach (no secrets, just good cooking):

Quality Ingredients

• Bone-in chicken thighs for flavor - They provide more richness than boneless cuts
• Garlic and shallots, sautéed in butter - For aromatic depth
• White wine, slowly reduced - I use a dry Chardonnay
• Heavy cream, stirred in gently - Creates that silky texture
• Fresh thyme - For a subtle herbal note

Technique Matters

I simmer it low and slow until the sauce is velvety and the chicken becomes tender. The transformation happens around the 45-minute mark, when the collagen in the chicken thighs breaks down and enriches the sauce.

Families tell me it reminds them of meals their grandmothers made—but with a little professional touch that elevates the dish.

The History Behind the Dish

Fricassée is a classic French cooking method that falls somewhere between a sauté and a stew. The term dates back to the 16th century and refers to meat that's cut up, browned, and then braised in a white sauce.

What makes my version special is the balance of:

1. Richness - From slowly rendered chicken fat and cream
2. Acidity - From white wine and a touch of lemon
3. Aromatics - From herbs and allium blend
4. Umami - From properly browned chicken and reduced stock

Customers often tell me they've tried making fricassée at home but can't achieve the same depth of flavor. The secret isn't exotic ingredients—it's patience and attention to detail.

Why It Matters

I don't believe in shortcuts. That's why:

• I prepare the base sauce fresh for each batch
• Every portion is plated individually
• I serve it over a bed of spinach that's lightly wilted

It's one of my most comforting meals—and the perfect way to treat yourself.

For many customers, my Chicken Fricassée has become a cherished favorite, offering a moment of culinary comfort.

How to Reheat It Like a Pro

Want the same experience at home? Try these tips:

For The Sauce:

1. Reheat the sauce separately on low heat
2. Whisk occasionally to prevent a skin from forming
3. Add a splash of chicken broth if it thickens too much

For The Chicken:

1. Place chicken pieces in a covered dish with a tablespoon of the sauce
2. Heat at 325°F for about 15 minutes until warmed through
3. Avoid microwaving if possible (it can toughen the meat)

Serving Suggestions:

• Serve with crusty bread to sop up the sauce
• A simple green salad with lemon vinaigrette makes the perfect accompaniment
• For wine pairing, try a lightly oaked Chardonnay or a crisp Viognier

Make It An Experience

My customers often share how they turn Fricassée night into a special occasion:

• Use cloth napkins and real plates (even for takeout!)
• Light a candle for ambience
• Put phones away and focus on conversation
• Follow up with a leisurely after-dinner walk

When to Get Chicken Fricassée

My fricassée isn't just a dish—it's become a favorite for many. Check our weekly menu to see when it's available next, as it's not offered every week. I recommend ordering early when it appears on the menu—this dish regularly sells out!

Call or text me at 803-603-0348 or place your order online before 8 PM the day before to reserve your meal.

Serving Columbia's Neighborhoods

We proudly serve customers from Shandon, Lake Katherine, Old Woodlands, Brandon Acres, Rosewood, and Melrose Heights.