Chicken Fricassee with Motels


by: Maria Bella

You can make this recipe with ordinary mushrooms or other wild mushrooms, either fresh mushrooms that you sauté at the last minute or dried mushrooms reconstituted in water. Dried morels and porcini are the tastiest of all the dried mushrooms-in fact, dried morels have more flavor than fresh-but dried porcini can sometimes be tough, so that you have to chop them or at least cut them into small pieces. Peeling the pearl onions is the most timing-consuming part of this dish - something to do the night before in front of the television. Makes 4 main-course servings.


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serves: 4

1 (4-pound) chicken



2 tablespoons butter

2 cups chicken broth

1 cup pearl onions (or walnut-size boiling onions, peeled)

1 ounce dried morels (soaked in 1/4 cup water for 30 minutes)

1/2 cup heavy cream

Nutrition Facts
Chicken Fricassee with Motels

Servings Per Recipe: 4

Amount per Serving

Calories: 140

  • Total Fat: 12.2 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 35.9 mg
  • Sodium: 95.8 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 1.9 g
  • Protein: 3.4 g

how is this calculated?

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1.  Cut up the chicken and season the pieces on both sides with salt and pepper. In a skillet just large enough to hold the chicken, melt the butter over medium heat. Add the chicken pieces, skin side down.

2.  While the chicken is cooking, bring the broth to a simmer and add the pearl onions. Simmer for 10 minutes, and then lift the morels out of their soaking water, squeeze them gently to release the water into the bowl, and add the morels to the broth. Then carefully pour the soaking water into the broth, leaving any grit behind in the bowl.

3.  When the chicken has cooked for about 10 minutes, turn it over and cook for about 5 minutes more. Pour the onions and morels with the broth over the chicken and cover the pan. Simmer gently for about 5 minutes, or until the chicken is firm to the touch. Transfer the chicken pieces and the onions and morels to a plate and keep them warm.

4.  Put the saute pan over high heat and boil down the broth for about 15 minutes or until it is lightly syrupy. You may end up with as much as 1/2 cup or as little as a few tablespoons. Add the cream and continue to boil for about 3 to 5 minutes or until the sauce is just thick enough to coat the back of a spoon. Season with salt and pepper.

5.  Put the chicken pieces on warmed plates and spoon the sauce, onions, and morels over them.

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