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.
Pair with
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Recipe
Easy Fricase de Pollo
Equipment
- 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
