Chicken Fricase ( Fricasé de Pollo)
- 4 chicken drumsticks bone in and skin on
- 4 chicken thighs bone in and skin on
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper
- 1 small onion thinly sliced
- 2 garlic cloves crushed
- 1 chicken bouillon tablet
- ¾ cup water
- 4 small potatoes peeled and sliced
- ¼ cup capers
- ¾ cup heavy cream
- In a large sauce pan heat the butter and olive oil over medium- high heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan and set aside.
- Add the onion to the sauce pan and cook for about 3 minutes or until translucent.Then add the garlic and cook for 1 minute more.
- Return the chicken to the saucepan and season with salt and pepper. Add the water and chicken bouillon. Cook over medium- low heat for about 30 minutes, stirring occasionally.
- Add the potatoes and cook for 10 minutes more. Add the capers and heavy cream and cook for an additional 15 to 20 minutes.
- Serve warm over white rice.
Fricasse is a term used to described a stew dish that is usually made with poultry and cooked in a gravy sauce, of which there are many variations. The first time I ate this chicken fricasse was at my friend's house when we were in college and I loved it! Her mom told me how to make it, but of course, I made my own changes as I always do 🙂
This dish is popular in Colombia and we eat it over white rice with salad on the side and it's absolutely delicious. If you prefer, you can use boneless chicken breast, but I like thighs and drumsticks for flavor. Some people in Colombia omit the cream and it is really good too.