Old-fashioned chicken fricassee with wine-flavored cream sauce, onions, and mushrooms (Fricassée de poulet à l'ancienne) from Mastering the Art of French Cooking, Volume One (page 259) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed rice (Riz à l'Indienne - Riz à la vapeur); Risotto—pilaf (Risotto - pilaf - pilau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and white stock or chicken bouillon for white chicken stock.

  • kbrooks on May 06, 2026

    Absolutely awesome!!! Made exactly as written. Takes time, but worth it.

  • aimeekitty on March 26, 2025

    This takes 2 hours to make but it's very good.

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