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Place the chicken breast in a pot with the chicken bone broth, the halved onion, bay leaf, and peppercorns. Bring to a gentle simmer and cook for about 15–20 minutes until the chicken is cooked through.

Remove the cooked chicken from the pot and set it aside to cool slightly. Do not discard the broth; you will use it later. Once cool enough to handle, shred the chicken into pieces using two forks.

In a large pot, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they begin to soften, about 3-5 minutes.

Add the diced carrots to the pot with the mushrooms. Then, add the finely chopped onion (if using a fresh one for the fricassee base) and cook until the vegetables are softened, about 5-7 minutes.

Stir in the flour with the sautéed vegetables to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

Gradually add the reserved chicken broth to the pot, whisking continuously to prevent lumps, until the mixture is smooth and creamy. Bring it to a gentle simmer.

Add the cream, peas, and the shredded chicken to the pot. Let the fricassee simmer gently for a few minutes to allow the flavors to meld and for the peas to cook through.

Season the fricassee with salt and pepper to taste. If desired, add a little squeeze of lemon juice for brightness.

Serve warm with rice or boiled potatoes.


Place the chicken breast in a pot with the chicken bone broth, the halved onion, bay leaf, and peppercorns. Bring to a gentle simmer and cook for about 15–20 minutes until the chicken is cooked through.

Remove the cooked chicken from the pot and set it aside to cool slightly. Do not discard the broth; you will use it later. Once cool enough to handle, shred the chicken into pieces using two forks.

In a large pot, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they begin to soften, about 3-5 minutes.

Add the diced carrots to the pot with the mushrooms. Then, add the finely chopped onion (if using a fresh one for the fricassee base) and cook until the vegetables are softened, about 5-7 minutes.

Stir in the flour with the sautéed vegetables to create a roux. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

Gradually add the reserved chicken broth to the pot, whisking continuously to prevent lumps, until the mixture is smooth and creamy. Bring it to a gentle simmer.

Add the cream, peas, and the shredded chicken to the pot. Let the fricassee simmer gently for a few minutes to allow the flavors to meld and for the peas to cook through.

Season the fricassee with salt and pepper to taste. If desired, add a little squeeze of lemon juice for brightness.

Serve warm with rice or boiled potatoes.
