Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms Recipe

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Chicken Fricassee with Parsley Roots and Chanterelle Mushrooms
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  1. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Set aside.
  2. Melt 1/2 cup butter in a wide 6-qt. pot or oval 9- by 14-in. dutch oven over medium heat. Add leeks and cook, stirring, 1 minute. Cover, reduce heat to medium-low, and cook leeks until meltingly soft, 10 to 15 minutes. With a slotted spoon, transfer leeks to a bowl. Increase heat under pot to medium-high. Brown chicken in a single layer, turning once, 10 to 14 minutes total. Transfer chicken to a plate.
  3. Stir flour into fat in pot and cook 1 minute. Add wine, 1/2 cup broth, the leeks, parsley sprigs, garlic, sugar, and parsley roots. Cover and bring to a simmer over high heat; then reduce heat and simmer until parsley roots are just barely tender, 15 to 20 minutes.
  4. Nudge chicken pieces into liquid; add more broth if needed to cover. Simmer, covered, until parsley roots are tender and chicken is cooked through, 15 minutes for white meat (transfer to a plate as done) and 20 minutes for dark. Return to pot.
  5. Meanwhile, in a large frying pan over medium heat, cook mushrooms with remaining 2 tbsp. butter, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring often, until tender and browned, 12 to 18 minutes. Add half the chopped parsley, toss to combine, and cook about 30 seconds. Remove from heat.
  6. Whisk together egg yolks and crème fraîche in a small bowl. Set aside.
  7. Transfer chicken and parsley roots with a slotted spoon to a warm platter. Cover with foil. Discard parsley sprigs from liquid in pot. Boil liquid over high heat until reduced to 2 cups, 4 to 7 minutes. Reduce heat to low. Spoon some of braising liquid into egg yolk mixture, stir well, then stir mixture into liquid in pot. Heat (but don't boil), stirring, until sauce is just thick enough to coat a spoon, 3 to 4 minutes. Add salt and pepper to taste. Pour into a bowl.
  8. Rewarm mushrooms over high heat. Spoon over chicken and garnish with remaining parsley. Serve sauce on the side.
  9. *Find parsley roots at well-stocked grocery stores and farmers' markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2385.06 Kcal (9986 kJ)
Calories from fat 1532.22 Kcal
% Daily Value*
Total Fat 170.25g 262%
Cholesterol 842.1mg 281%
Sodium 4405.84mg 184%
Potassium 3274.64mg 70%
Total Carbs 169.5g 56%
Sugars 31.85g 127%
Dietary Fiber 30.7g 123%
Protein 75.66g 151%
Vitamin C 60.7mg 101%
Vitamin A 1.1mg 38%
Iron 24mg 133%
Calcium 989.1mg 99%
Amount Per 100 g
Calories 59.96 Kcal (251 kJ)
Calories from fat 38.52 Kcal
% Daily Value*
Total Fat 4.28g 262%
Cholesterol 21.17mg 281%
Sodium 110.76mg 184%
Potassium 82.32mg 70%
Total Carbs 4.26g 56%
Sugars 0.8g 127%
Dietary Fiber 0.77g 123%
Protein 1.9g 151%
Vitamin C 1.5mg 101%
Iron 0.6mg 133%
Calcium 24.9mg 99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.1
  • 67

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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