Crock Pot Chicken Fricassee from A Breath of Snow and Ashes

Crock Pot Chicken Fricassee from A Breath of Snow and Ashes

"Less EAT, Mummy!"  Jemmy piped up helpfully.  A long string of molasses-tinged saliva flowed from the corner of his mouth and dripped down the front of his shirt.  Seeing this, his mother turned on Mrs. Bug like a tiger.

"Now see what you've done, you interfering old busybody! That was his last clean shirt!  And how dare you talk about

our private lives with everybody in sight, what possible earthly business of yours is it, you beastly old gossiping --"

Seeing the futility of protest, Roger put his arms round her from behind, picked her up bodily off the floor, and carried her out the back door, this departure accented by incoherent protests from Bree an grunts of pain from Roger, as she kicked him repeatedly in the shins, with considerable force and accuracy.

I went to the door and closed it delicately, shutting off the sounds of further altercation in the yard.

"She gets that from you, you know," I said reproachfully, sitting down opposite Jamie.  "Mrs. Bug, that smells wonderful.  Do let's eat!"

Mrs. Bug dished the fricassee in huffy silence, but declined to join us at table, instead putting on her cloak and stamping out the front door, leaving us to deal with the clearing-up.  An excellent bargain, if you ask me.

Diana Gabaldon, A Breath of Snow and Ashes (Chapter 21)

There's nothing like a little post-fracas fricassee to return those embroiled in emotion to calm.  The rich sauce focuses the mind with singular intent, and the wholesome mix of slow-cooked chicken & veg comforts even the most adrenaline-charged maelstrom.

Unfortunately, when you're that pissed off, you don't really feel like sitting down to dinner, do you?

Not for awhile anyway.  We'll just keep it warm...

Crock Pot Chicken Fricassee

If you're a fan of Julia Child, then you may recognize Chicken Fricasse from her repertoire.  In fact, when I started my search for a traditional fricassee recipe, I turned to Julia's Mastering the Art of French Cooking first.  But whereas Mrs. Bug would have used one kettle to cook her stew, Julia managed to dirty every pan in the kitchen by cooking all of the components of this dish separately.

And that doesn't work in the modern Outlander Kitchen.  I'm sure all of us would rather be reading than doing the dishes.  Or at least sneaking a peek at DG's Daily Lines. ;)

Chicken Fricassee

So I took Julia's recipe and simplified and condensed it my very own Crockpot Chicken Fricassee receipt -- one that I'm pretty chuffed about.  It makes for some very tasty Outlander-inspired eats, if I do say so myself.

And while it uses (by my count) 3 pans, including the slow cooker, it's got nothing on Mrs. Child's.

Crock Pot Chicken Fricassee

Don't be daunted by the long recipe.  The method is simple, the ingredients basic and once everything is in the crock pot (about 30 minutes prep), you can turn it on and walk away for a good part of the day.

The sauce is quick to finish just before serving and is the highlight of the dish -- without it, this is simply a chicken and vegetable stew -- thickened with egg yolks, the sauce adds a luscious authenticity to my modern-day adaptation of this classic French dish.

And for those of you trying to cut the calories, don't be afraid of the cream, just go a little lighter on the sauce when you serve.  But please don't skip it, you'll be missing the best part.

Crock Pot Chicken Fricassee

The potatoes are the only non-authentic component of the dish.  Traditionally, a fricassee is served on rice, but in the spirit of making clean-up as easy as possible, I went with tatties and threw them in with everything else.

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Comments

06 Feb 2012 - 11:13am

Kea


wow. i love Julia's recipes, but tend to only make them when i know there's plenty of time for preparation AND plenty of clean-up motivation... I never thought to try to condense the recipe to "one" pot! mmmm Genius! Will try this in next week's menu for sure.nnPs I play a game now with OK pics... it's 'spot the goblet' :)

Liz Czepiel


Must try this but we prefer lean chicken breasts with all fat removed! Save this one for winter X

06 Feb 2012 - 3:47pm

Donna


Simple is always better in my book! I will have to try this soon - it looks great for a cold winter evening. Love the matches on the side - so appropriate with the narrative about Brianna, the fiery red heid!

Theresa


You're so right about it being perfect for a cold winter's evening, Donna! As for the matches, if Mrs. Bug would just stop putting babies in her belly, Brianna may eventually get around to showing them all her latest invention! ;)

06 Feb 2012 - 5:54pm

ruaTimeTraveler2


Now I'm hungry!...looks so good...soul food..as in good for my soul!

Theresa


Nothing like good old fashioned home cooking to stir the soul, Vickie!

06 Feb 2012 - 5:56pm

outlanderfan


Thank you for coming up with a crock pot recipe- I need all the time-saving help I can get!

06 Feb 2012 - 10:12pm

Lee Ann

Looks absolutely delicious!

06 Feb 2012 - 11:48pm

Kiri W.


A, chicken fricassee. Such a childhood favorite :) Never knew you could make it in a crock pot!

Theresa


I was really happy with how this crock pot adaptation turned out Kiri! Less hassle and dishes with all the flavour...

06 Feb 2012 - 11:56pm

Lisa K


What white wine would you recommend using to cook? My husband is the wine drinker, and he drinks pink stuff from a box (bleh). I myself prefer a strong ale. Everytime I've tried a recipe with wine as an ingredient, I never seem to get the right kind. No somalier here. Please recommend? Not necessarily a brand, but a type. Darling Husband will drink what I don't use. :-)

Theresa


Lisa -- great question! I tend to buy a drier white wine for cooking and drinking. I used a Sauvignon Blanc in my fricassee and it was delicious both in the sauce in and my glass! :) Theresa

07 Feb 2012 - 12:23am

Tina


Is it possible to substitute with chicken breast instead of chicken thighs? It sounds absolutely delicious but I don't eat anything but chicken breast. Thanks again!

Theresa


Tina -- you can use chicken breasts, but you'll want to cut down the cooking time to 2.5 to 3 hours...cut the potatoes and carrots a little smaller to make up for the shorter cooking time, and check the chicken to make sure the breasts aren't drying out to much. Enjoy! Theresa

Tina


Thank you Theresa! Looking forward to making this dish this week!

Theresa

My pleasure, Tina! Hope you like it :)

07 Feb 2012 - 4:01pm

The Mom Chef …


Your rendition is wonderful! I love any recipe that gives great flavor without causing me a lot of clean-up. Oh my, I wish I had a bowl (or three) of that today!

07 Feb 2012 - 5:33pm

Alea Cunningham


Everything Outlander and now a great recipe for dinner tonight. I thank you and my own Scot man thanks you as well :)

07 Feb 2012 - 9:43pm

Bri


This looks wonderful, I'll definitely be making it for my husband. Added bonus- chicken thighs are super cheap! Affordable gourmet with an Outlander twist- you have mad skills, my friend :)

07 Feb 2012 - 11:55pm

mrs graham


i've got this in the crock pot right now. i just wish i had thought to put up a loaf of bread yesterday so i'd have it to go with my awesome fricassee.

10 Feb 2012 - 5:20pm

The Suzzzz


Food and Outlander...I can't believe it has taken me this long to find your blog! I'm so glad I saw your recipes on tastykichen.com, now I've got you added to the food blog roll on my site. Can't wait to try these dishes, my husband is going to laugh and call me a dork, but he likes the Outlander series as much as I do.

Theresa


Welcome to the kitchen! We're all a little Outlander-dorky around here, so you'll fit right in. And if your husband loves Outlander too, you're much luckier than some of us lasses around here! Theresa

The Suzzzz


I don't own a crockpot but I had everything for this at home (that NEVER happens when I find a good recipe) so I threw it all in my french oven and put it in the oven at 250F on my lunch break. Now I'm slacking off at work wanting to ditch out early to go home and eat. My manager is going to regret the day I found this blog.

Kimberly


How long did you bake at 250F? Planning this for dinner today... And not sure of the timing... Thanks!

12 Feb 2012 - 3:40am

Shana Jensen


I love "rock the crock." I'm going to make this one, for sure. Thanks again for another great recipe!

Theresa


It's getting some great reviews, Shana! Hope you like it. :)

06 Mar 2012 - 12:53am

Kate


Another big hit with my family!! This was comfort food to the 10th degree. Soo yummy.

10 Mar 2012 - 7:01am

Salt Rising B…


day, and you should, if all goes well, have 2 fresh loaves of bread for your efforts. Start some Crock Pot Chicken Fricassee after you put the dough into the pans for its second rise, and youll have an

01 Jun 2012 - 5:16am

Lisa (Book Blab)


Seeeriously, Theresa, I am addicted to your site! And your page on FB. Going to try this recipe this week. nnKeep 'em coming!

06 Dec 2012 - 3:56pm

Kate


I made this for the third time, this time for a winter pot luck. It was a big hit! This is melt in your mouth comfort food at its best. Love it

Theresa


I'm so glad the potluck liked it, Kate! Chick Frick is a great choice for that kind of "affair" :D

22 Jan 2013 - 8:19pm

Debbie Michaels


I'm making this for the first time, just got it all cozy in the crockpot. Wondering: would the buttermilk biscuits be too much to serve with it? nIf I don't completely mess it up, I'll post pics later...no promises!! LOL!

Theresa


The Buttermilk Biscuits are proving a very popular accompaniment to the Fricasse...nothing is ever too much in an Outlander Kitchen, Debbie. ;) I hope you and your family enjoy it!

Debbie Michaels


Okay, I'll give it a go. I can say, 2.5 hrs into the crock pot cycle that the aroma is just wonderful! I'm looking forward to both! nThanks Theresa!

23 Jan 2013 - 2:46pm

Nikki


From the newest member of the Chubby biscuit club, nI can say this, too, was wonderful- made it yesterday! The finishing sauce is to die for!

Theresa


LOL, Nikki! I'm glad you enjoyed your Outlander dinner. :)

08 Feb 2013 - 1:06am

Mike Batard


The recipe is great! I was shocked and horrified to see raw chicken on a porous wood cutting board -- health code violation -- but the recipe is still great. :)

Theresa


If that truly shocks and horrifies you, I don't recommend traveling back to 18th C Scotland.nnSarcasm aside, I'm glad you like the recipe. But if you have a problem with my photo, why not email me privately instead of attempting to engage in some sort of public shaming? It's bad form and obnoxious. And I'm getting really, really tired of people hiding behind their screens.nnThere is absolutely nothing unsafe about any of the food preparation in my kitchen. And that's all I've got to say about that.

Lisa (Book Blab)


Good for you, Theresa! As a book blogger, I have had an occasional run in with people who speak up in a way they would never do if that person were right in front of you. Raw chicken on a wooden cutting board? Hello! Welcome to my life. As long as it is put in the dishwasher or washed in hot enough water it's not an issue. nnSheesh! Proud of you, girl. nLisa

Theresa


Thanks for the support! I will not take it in silence anymore. None of us should. :)

KRhodig


She is a chef, she isn't stupid, she knows how to keep her cutting boards clean and disinfected after use....don't badger her because you don't like what kitchen utensils she is using, what do you think they did before plastic was invented...geesh

The Suzzzz


Wow Mike, really? Really?? #1 - She is cooking in her own home, the health code doesn't enter into it. #2 - I've placed raw meat and poultry on my wooden cuttings boards and NEVER had a food born illness problem. You know why? I know how to properly cook meats to temperature and I now how to thoroughly sanitize my prep area...and Teresa actually being a professional, I'm sure she's even more thorough than I am. #3 - Compliment sandwich much? That never works. #4 - You don't call someone out in a public comment, if you have a problem you deal with it one on one. Grown up, until you do, get the hell off the internet.

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