Baked Chicken Mushroom Sauce (Chicken Fricasse) has always been family favorite we cook all the time because for a large family of 9, it is fast and easy to put together. Although, we call this dish, “Chicken Fricasse.” chicken braised in white wine cream sauce. Furthermore, this is a dump-and-bake method. Moreover, our family can’t get enough of this easy and delicious chicken recipe. However, I bake the chicken first. I like using thighs, they are nice and juicy, seasonings and cream of mushroom soup, and heavy whipping cream.
It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.
History
Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy.
United States President Dwight D. Eisenhower a well-known steak lover, was reportedly quite fond of mushroom sauce.
What is the oldest sauce in the world?
Sauces trace their origins to approximately 200 BC during the era of Roman civilization. Among the earliest recorded sauces is garum, a distinctive Roman condiment crafted from fermented fish (like anchovies and sardines) and enriched with spices like cumin, cardamom, coriander, honey, and aromatic blossoms.
In this Baked Chicken Mushroom Sauce recipe you do not have to use white wine, it will make the dish taste richer, but will still taste delicious either way.
Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. As a result, it can be prepared in different styles using various ingredients and is used to top a variety of foods.
In culinary realms, mushroom sauce features mushrooms as its key component. Frequently creamy in nature, this sauce is versatile, complementing veal, chicken, poultry, pasta, and even vegetables. Interestingly, some references propose pairing mushroom sauce with fish as well.
Crafted from mushrooms, butter, cream or olive oil, and white wine (though some renditions opt for a gentle red wine), seasoned with pepper, mushroom sauce boasts a multitude of customizable options. What’s more, additional ingredients like shallots, garlic, lemon juice, flour (for thickening), chicken stock, saffron, basil, parsley, or various herbs can be incorporated to tailor its flavor. However, this delectable creation falls within the realm of allemande sauce variations.
Baked Chicken Mushroom Sauce
(Chicken Fricasse)
Ingredients
- 4 – 6 Chicken fryer pieces
- 3 garlic cloves, roasted and minced
- 1/2 cup onion, chopped
- 2 cans cream of mushroom soup
- 1 cup shredded parmesan
- 2 cups heavy whipping cream
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 1 tbsp Johnny’s seasoning
- 2 cups spinach/kale, chopped (or both)
- 1 cup peas and carrots, frozen
- 1/4 tsp fresh ground black pepper
Directions
Preheat the oven 375 degrees F – Coat a 9 X 13 baking pan with cooking spray.
- Season chicken with Johnny’s Seasoning on both sides.
- Place chicken in the 13 X 9 pan and place it in the oven. Bake 25 minutes.
- While the chicken is baking we’re going to put together the sauce.
- In a large bowl, add cream of mushroom soup, half and half, chicken broth black pepper. Mix together.
- Add peas and carrots. Carefully pour sauce mixture over baked chicken. Bake 15 minutes.
- Add spinach or kale, cook for an additional 5 minutes.
- Serve over steamed rice or cauliflower rice. Enjoy!
Notes:
Wine is optional. I use white wine to make the dish richer and more flavorful.
If the mushroom sauce is a little thick, add a little water, a little bit at a time, until you get the desired consistency.
This amazing recipe is so versatile by using various vegetables that provide so many flavorful facets to this particular dish.
Using the freshest ingredients and herbs makes all the difference in the world the meal.
When I buy a new Johnny’s seasoning, I will add additional granulated garlic. I love garlic.
May we suggest
This particular dish would pair nicely with a white wine blend; a delicious glass of, 2018 Sauvignon Blanc – Russian River from Pat Paulsen Vineyards from our Exclusive Wine Membership Club. As a matter of fact, these collections of wines are delivered directly to me each month from the Wine Ambassador. Moreover, this Sauvignon Blanc has stone fruit aromatics tantalizing the senses out of the glass; filled with juicy yellow nectarine and peach. However, this is now a New Zealand style, more of a full-bodied rich and delicious Sauvignon Blanc. And, hits of sweetness on the palate with notes of vanilla and pie crust.
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