Reviewed: Oct. 12, 2009

I did a few things differently, based on what I had on hand, but all in all, this was really good. Thanks for a good recipe.

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Sep. 25, 2009

This recipe was good, but bland. I even altered it after reading the other reviews. I used chicken broth instead of water, added white pepper and a sprinkle of cinnamon; which I believe added some flavor. My husband really liked it and for once didn't go to the spice counter for more seasoning after taking the first bite. My 2 year old liked it as well. But I think next time I'll try the traditional version of Chicken Fricassee.

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chef4five

Cooking Level: Beginning

Home Town: Denison, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: May 31, 2009

This is one of my best dishes the only thing is everyone keeps asking me when am going to make it again! So it will have to be soon.

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 17, 2009

I made this this evening and it was very good, the gravy kind of tastes like swedish meatballs. As a matter of fact I will add more pepper and rosemary and use this for swedish meatballs.

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Glenn Zukoff

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Reviewed: Oct. 1, 2008

OMG...this was unbelievable! I made it for my whole family (children included) and it was a bit hit! I made 8 chicken thighs in total which required quite a bit more flour for breading the chicken and depending on how you like your gravy, thicker or thinner, you can add however much flour you see fit. I made this with mashed potatoes and the gravy was so wonderful on top of them! A little time consuming to make, but worth it in the end!

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kmathers22

Home Town: Davie, Florida, USA

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Reviewed: Sep. 29, 2008

This wasn't fancy, but it was good. It really hits the spot if you are craving comfort food. The only extra thing I did was add some garlic powder and a bit more salt and pepper. We will definitely have this again.

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2Aarons

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Sep. 20, 2008

This was great so easy and the whole family liked it.

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B Lynn

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Reviewed: Oct. 17, 2007

Lots of gravey and I liked the vegetables but even with the addition of garlic and some chicken stock in place of water still very bland. I probably won't make this again.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jul. 7, 2007

This was overall a good recipe - though strangely I ended up with a very little amount of gravy - unlike everyone else! I only give it four stars though because it was a bit bland - it definitely needed some salt and pepper. I served it with mashed potatoes though, and my husband said it was good. I will make this again.

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Mar. 24, 2007

Chicken fricassee was often served at my grandmother's house during warmer weather. She used to boil an old stew hen, pick the meat off the bones, strain the broth to reuse as a base for the gravy and go from there. Kind of a lot of work. In that vein, I followed this lovely recipe with the following exceptions: The thighs were cut into bite sized pieces, I added considerably more salt (don't know how much--just until it tasted good to me), and swapped out the water for chicken broth to heighten the flavor. Served over hot biscuits slathered with butter. Wonderful! Thank you so much for a recipe that I will be making again!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2007

I thought this was ok but bland. My husband "asked" that I not make it again.

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Hemmie

Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

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Reviewed: Mar. 8, 2007

This dish is a keeper! My husband loved it so much that he kept making "yummy sounds." The sauce has a delightful mushroom flavor. The kids don't care for onion, but I've found they don't mind if I use the dehydrated onion bits, so that's what I did. I also omitted the celery. They had to pick out the mushrooms. I used Campanelle pasta, which looks like little horns, to dress it up. I recommend removing the skin before browning. This reduces the amount of fat in the sauce, plus I found the skin wanted to slide off after being cooked in the water. My preference for thickening is corn starch, I tend to get lumps with flour. I poured the mushroom sauce over the pasta and placed the chicken on top for a lovely presentation. I'll be making this again and again!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 21, 2007

Excellent. I did do a few things differently. I wasn't paying attention and I went ahead and cooked the chicken until it was done during the browning phase. Then I realized they were supposed to finish cooking in the water. So, instead of putting the chicken back in the pan with the water, I added rice instead. Then I removed the rice, onions, etc. and cooked the gravy. This was soooooo good! Thank you!

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CATBIRD45

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

Yummy! I did make a couple of changes - instead of water I used chicken broth and I added a splash of white wine. I agree with last reviewer that it made a lot of sauce. We had it with rice. I would probably make with less water (about half as much) next time.

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