This Fricase de Pollo recipe is a fall-inspired variation of the classic French Chicken Fricassee, making it an ideal choice for the autumn season.🍂
The succulent chicken complements the sweetness of apples, creating a harmonious blend of savory and fruity flavors. With its tender chicken, aromatic herbs, and crisp apples, this dish is a true flavor explosion.
Whether you're planning a special event or simply a cozy weeknight dinner, this recipe will become a fall favorite in your family's repertoire.
👀Looking for more tasty chicken recipes? Here are some of our favorites: Chicken Scampi, Chicken Milanese, Chipotle Chicken Milanese, Chipotle Chicken Tenders, and Pollo en Crema de Chipotle.
How to Make Fricase de Pollo
Note: The full instructions are provided in the recipe card below.
- Season chicken and coat in flour.
- Fry apples until browned.
- Fry chicken in batches.
- Sauté onions, then simmer sauce with herbs and cider.
- Combine chicken, apples, and sauce.
- Heat through and serve.
Camila's Tips and Advice
If you don't have chicken bouillon, use chicken broth instead of adding water.
See More Chicken Recipes:
📖 Recipe
Easy Fricase de Pollo
This Fricase de Pollo recipe is a fall-inspired variation of the classic French Chicken Fricassee, making it an ideal choice for the autumn season. The succulent chicken complements the sweetness of apples, creating a harmonious blend of savory and fruity flavors. With its tender chicken, aromatic herbs, and crisp apples, this dish is a true flavor explosion. Whether you're planning a special event or simply a cozy weeknight dinner, this recipe will become a fall favorite in your family's repertoire.
Tools
- Tongs or Spatula
- Wooden spoons or heat-resistant spatulas
Ingredients
- 2 pounds chicken tenderloins , trimmed
- ¾ cup all-purpose flour
- 1 tablespoon Knorr Chicken bouillon , adjust to taste
- 1 teaspoon ground black pepper , adjust to taste
- Kosher salt , to taste
- 4 tablespoons unsalted butter cut into 4 pieces
- 4 tablespoons vegetable oil
- 2 Honeycrisp , Braeburn, Fuji, or Gala apples, cored and each cut into ¼-inch-thick slices (do not peel)
- 1 medium yellow onion , finely chopped
- 2 garlic cloves , finely minced
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
- ¾ cup apple cider
- ¾ cup water
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
Instructions
- Pat the chicken dry with paper towels and season all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper. Spread the flour in a shallow dish and dredge the chicken in the flour to coat, shaking off excess. Transfer the coated chicken to a plate and set it aside.
- In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the apples to the pan and cook the apples, stirring occasionally, until lightly browned and softened, about for 6 to 8 minutes. Transfer the sautéed apples to a second plate and set them aside.
- In the now-empty skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium-high heat. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side.
- Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 1 tablespoon of butter, and 1 tablespoon of oil, and the rest of the chicken.
- Heat the remaining 1 tablespoon of butter with 1 tablespoon of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes. Add the minced garlic, thyme, chicken bouillon, and pepper, and cook, stirring, until the garlic is fragrant, about 1 minute.
- Pour in the apple cider and water. Increase the heat to high and bring the mixture to a boil. Cook, uncovered, stirring occasionally until the liquid is reduced by approximately half, about 5 minutes. Add the heavy cream and bring to a boil. Cook until the sauce has thickened slightly, about 5 to 7 minutes.
- Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Stir in the apple cider vinegar and sautéed apples.
- Taste the sauce and adjust the seasoning if necessary. Transfer everything, including the chicken, apples, and sauce, to a shallow serving platter. Sprinkle with chopped chives for garnish. Serve.
Notes
How to Store & Re-Heat
Allow to cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.
To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
How to Make-Ahead & Freeze
We don't recommend making ahead or freezing. It's best enjoyed when cooked right away.
Nutrition Facts
Easy Fricase de Pollo
Amount per Serving
Calories
315
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
105
mg
35
%
Sodium
149
mg
6
%
Potassium
545
mg
16
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
25
g
50
%
Vitamin A
500
IU
10
%
Vitamin C
6
mg
7
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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