Chicken fricassee is often made with tons of heavy cream. If you can’t tolerate that much dairy nor the calories that accompany it, give this gluten free chicken fricassee recipe a try. Also included is the cream version. This chicken tastes so good. You can add two ingredients for additional flavor, or not.
You can add any vegetables you like or just mushrooms. If you don’t like mushrooms, swap them out for another vegetable.
To add more flavor, you can roast the vegetables and chicken in the oven for about an hour. Just add some oil to the bottom of an oven-proof Dutch oven or skillet. Add the vegetables and top with the chicken. Once roasted, just add them to the sauce.
Size of the Chicken Pieces
The smaller the pieces, the faster it cooks. You can cut large pieces and smaller pieces. Then serve the smaller pieces the first night and save the larger pieces to reheat for another time.
Ways of Making the Sauce Rich, Even Dairy Free
You can use 2 cups of heavy cream, a mixture of milk and heavy or regular cream, some chicken broth and cream, broth, butter, and egg yolk. If you’re dairy intolerant add some coconut milk (preferably full-fat). As long as you use 2 cups of liquid, you can make the sauce as rich as you like. Of course, the richest ingredients are heavy cream, full-fat coconut milk, egg yolk, and cream, and butter, in order of richest first.
If using egg yolk, please follow the instructions so that the yolk doesn’t scramble/coagulate/curdle.
Did you know?
Sweet paprika and paprika are the same.
As an option, you can add sweet paprika to this dish at the end, if you want to make a Romanian version. However, the Romanian version that I know about uses 2 cups of heavy cream without any other liquid.
Gluten Free Chicken Fricassee
- 1 large whole chicken
- 2 tablespoons butter or dairy free margarine
- 1 large yellow onion chopped
- 1/2 pound cremini mushrooms wiped clean and sliced 1/4-inch thick
- 1 large stalk celery chopped (optional)
- 1 medium carrot 1/2 cup of peas (fresh or frozen), or your choice of vegetable, peeled, and diced, if needed (optional)
- 1 teaspoon minced parsley
- 2 large cloves garlic grated or minced
- 1 tablespoon brown rice flour
- 1-1/4 cup gluten free chicken broth
- 1/2 cup heavy whipping cream or full-fat coconut milk
- 1/4 cup dry white wine or more chicken broth
- 2 egg yolks or less (optional)
- 1 tablespoon brown rice flour
- 1-1/2 teaspoons paprika or less to taste (optional)
Add oil (or butter) to your Dutch oven or deep skillet. Add the chicken and fry until lightly brown. Remove and set aside.
Add the onion, mushrooms, celery, carrots, other vegetables, and parsley, more oil/butter, if needed. Saute the vegetables until tender. Add the garlic and saute for 1 additional minute.
Add the liquids you plan on using (broth, cream, and wine (NOT EGG YOLK]; bring to a boil. Add the chicken and simmer for 45 minutes or until the chicken is tender.
If using egg yolk for richness, in a bowl, whisk the egg yolks together (or whisk 1). Slowly whisk in about 1/2 cup of the hot liquid from the chicken mixture and slowly pour back into the pot while constantly stirring.
Bring to a boil and push the chicken to one side of the pot. Slowly sprinkle in the rice flour while constantly whisking. Cook on medium-high while constantly stirring until the sauce thickens up to your desired consistency. You can also choose to add more flour in the same manner.
Season with salt, pepper, and paprika, if using to taste. Taste it as you season. If you'd like it a little sweet, add a bit of sugar or stevia. Stir and serve with rice, polenta, or mashed potatoes.