Chicken Fricassee, a Sumptuous French classic recipe

[@EnglishRepublican48]

Banging!

[@Suburbangeek]

An old favourite. Looks great.

[@unclemattscookerylessons]

Thanks, that's why I love making cooking videos. It requires trying different things, I haven't had this dish for decades

[@terfalicious]

My dear, you make it look all so easy! Lovely, thank you!

[@unclemattscookerylessons]

Thank you 🙏

[@sportflyer]

Lovely.

[@pcwizardman]

Great recipe Matt. Inexpensive ingredients. Chicken thighs have the best flavour and are always succulent. Haven’t made it a while but it is on next week’s menu!

[@ccpope65]

Thank for the videos. Love them all!

[@DaveandGinny972]

That looks lovely, may just give it a go for this evenings dinner. Do you know, I may just give that lovely bubbling sauce a British twist and pop a 'healthy' dumpling in! Thanks Matt.

[@unclemattscookerylessons]

'pop a dumpling in' you've come up with a new euphemism there 😄🤣

[@james_u_tube]

Really decent as always Matt!

[@harriettt9857]

Can’t wait to try this . Mouthwatering 😋😋😋

[@mogthebricky5284]

Looks great. I’m going to have a go at cooking that sometime next week, looking forward to it, nice one 👍

[@Jamie7]

Yesss, love cooking with chicken thighs. This looks very comforting. A lot of Filipino recipes use thighs and drumsticks so this video is a nice surprise.

[@kirsten1783]

Hi Matt long time no see glad to see you’re still doing these. Love this. I used to make similarly but often forgot the flour so added a little cornflour towards end. Bad habits… You’ve reminded me important to do the roux earlier for better sauce. I like the tip about cream and lemon squeeze if no crème fraiche. I guess crème fraiche is lighter/ adds a slightly tangy lift? … keep going and inspiring ❤

[@unclemattscookerylessons]

Thanks Kirsten, I sometimes thicken a sauce with cornflour or even arrow root if I'm avoiding the deadly carbs. So I don't think there's an issue with your technique. Creme fraiche and sour cream taste similar to me, but my pallet is really poor due to a dull sense of smell ( inconvenient for a cook) I feel we develop as good cooks by adapting different ingredients in recipes, so keep on cooking x

[@jimgiraffe5253]

looks great , ill give this a go!

[@unclemattscookerylessons]

thanks Jim, the voiceover was done with the laptop mic by the way. Still work to be done but getting better thanks to you

[@2learn4ever]

I love chicken fricassee and I haven't cooked it in ages, so it's happening next week. Regarding onions, white, brown, yellow........well to me, it's just either an onion, or a red onion, no other colour!! Tfs.

[@unclemattscookerylessons]

Thanks, I'm aware that I get more views from the US than anywhere else. We're divided by a common language. And believe me I get told from time to time 😁

[@paulhumphries3795]

Made this for Sunday absolutely beautiful, great clarity with video.. ❤️

[@unclemattscookerylessons]

good stuff, thanks Paul

[@hoold01]

I must have missed this first time round Matt, I arrived late. Love these simple creations and as you say, a blast from the past. I'm on it tonight.

[@unclemattscookerylessons]

hope you loved it as much as I did

[@STIML8ER]

Chef, problem I have with this style of braise. Does the skin not get a little slimey.🤔 Love your stuff👍

[@unclemattscookerylessons]

It does yes,you could avoid basting the skin and leave it protruding above the sauce for a crispier finish. My better half rejects the skin all the time, I love it crispy or not

[@Jon-k9k]

what would be a good wine to use?

[@unclemattscookerylessons]

Something you can drink but not expensive, other than that you'll want some acidity and quite dry. Honestly though don't over think it, any white wine will work

[@Jon-k9k]

@@unclemattscookerylessons thank you!