Welcome back to the Flavor of Football. Here, we’re documenting the staple cuisines of clubs and national teams from around the world, all while showing off the latest in that region’s soccer wardrobe. Plus, free recipes for all. Get cookin’, kiddos.
FRENCH CHICKEN FRICASSEE RECIPE BELOW:
INGREDIENTS
– 4 chicken thighs, skin-on, bone-in
– 1 tsp salt
– 1 tsp fresh ground black pepper
– 2 slices bacon, cut in fine strips
– 2 tbsp (28.5g) unsalted butter, divided
– 2 garlic cloves, peeled and minced
– 8 shallots (about 400g total), peeled and cut in half (or quarters if too big)
– 7-8 sprigs fresh thyme
– 1/3 cup (79ml) dry white wine
INSTRUCTIONS
– Step 1: Two to three hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside and let rest near room temperature.
– Pre-heat your oven to 350°F (180°C) with a rack in the middle.
– Step 2: Heat up a large oven-safe frying pan (or skillet) over medium-high heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.
– Step 3: Add 1 tablespoon of butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan.
– Step 4: Lower the heat to medium and add another tablespoon of butter to the pan. When the butter sizzles, add the shallots and garlic. Cook for about 10 minutes, stirring occasionally, until the shallots are tender and lightly caramelized. As you cook the shallots, some may separate and some may keep their layers together – that is perfectly fine. Nestle the chicken thighs back into the pan. Pour the white wine into the pan, top chicken pieces with bacon and thyme sprigs, season to taste with extra black pepper (optional) and transfer the pan into the oven for 30 minutes (uncovered).
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Cultural Context:
Chicken Fricassee (meaning to fry and break into pieces) traces its origins back to the middle ages and likely even earlier.
The earliest recorded mention of it arrives in a French cookbook by the name of Le Viandier, which was written around 1300. It wasn’t until 1490 the dish was specifically referred to as “friquassee,” in a printed edition of the book, however.
The dish falls somewhere between a sautee and a stew – as early versions of the dish involved cooking the meat in its own juices. It can be made with just about any type of meat, though chicken and veal are the most common, beef and rabbit aren’t out of the question. Nowadays, the meat is browned in butter, then served in a sauce flavored by its cooking stock.
Chicken Fricassee ends up being a creamy, hearty and flavorful dish, and it’s survived the test of time and beyond. It likely originally became popular among the working class, because you could stretch one whole chicken across a family of 4-6 people with easy and minimal ingredients.
Over time, the dish has spread far and wide across the globe, receiving bespoke makeovers from the English, Italians, Caribbeans and Americans. It’s grown to become a popular dish for festivals, family gatherings and holiday meals.
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