Portuguese-Style Chicken Fricassée light and fragrant

Name: Portuguese-Style Chicken Fricassée
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 chicken cut into pieces; 1 lemon; a few sprigs of flat parsley; 2 dl of white wine; 1 stock cube; water; 1 onion; 2 egg yolks; 2 tablespoons of olive oil

By AFTouch-Cuisine 4/5 (6 reviews) · 🍳 12 made it

Prep 10 min

Cook 30 min

Total 40 min

Servings 4 serv.

Pieces of chicken browned in white wine and lemon... a superb recipe of Portuguese origin. This recipe comes from northern Portugal, where chicken in white wine is a family table classic. Allow 30 minutes of cooking over medium heat. The trick: egg yolks at the end make the sauce creamy without cream. Serve with white rice or steamed potatoes.

Ingredients for 4 servings

Adjust for

servings

1 chicken cut into pieces
1 lemon
a few sprigs of flat parsley
2 dl of white wine
1 stock cube
water
1 onion
2 egg yolks
2 tablespoons of olive oil

Step-by-step recipe

1 Slice the onion and brown it in a pan with the oil, add the chicken cut into pieces.

2 When the chicken is lightly browned, add the wine and stock cube. Let cook for 30 minutes. If there is too much liquid and the chicken is cooked, remove the chicken pieces and let the sauce reduce.

3 Add the chopped parsley, lemon juice and egg yolks. Be careful on low heat!

4 Add the chicken pieces into the sauce and serve!

Chef Patrick's Comment

Good recipe, personally I would first brown the chicken pieces then add the onions afterwards so that they don't take on the bad taste of burnt onion.

Frequently asked questions

Can you replace the white wine with another wine?

Yes, a light Beaujolais or Pinot Grigio work well. Avoid tannic reds as they'll darken the sauce. Bouillon alone is possible, but you'll lose the acidity that balances the lemon.

How do you prevent egg yolks from curdling into lumps?

That's the critical step. Slowly pour hot sauce onto the yolks while whisking constantly, or add yolks to sauce off heat. Then warm gently at low heat without exceeding 65°C. No boiling, ever.

Can you prepare this fricassee the day before?

Prepare everything through step 3 (before egg yolks), then refrigerate. The next day, warm gently, then add yolks off heat. Don't freeze after yolks as sauce breaks. Otherwise, freeze beforehand.

Also explore

Wine Pairing

Beaujolais Villages Burgundy Burgundy Burgundy

Explore all French wines ›

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Did you know?

Which French blue cheese is often used in refined vegetarian preparations?

Bleu d'Auvergne Roquefort Gorgonzola

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Continue exploring

You enjoyed this recipe of portuguese-style chicken fricassée? Discover other recipes of poultry, or browse the meat category. This dish pairs well with Beaujolais Villages and Burgundy.

Meat Poultry Parsley Chicken with lemon Portugaise Chicken in white wine Family Dish Beaujolais Villages Burgundy