I have another little time machine moment for you. This video was filmed back in 2020 while we were exploring Lake Mead, Nevada. What’s especially interesting is that I’m still making this very same recipe five years later. The dish has evolved with me. These days I skip the pasta and instead use steamed cauliflower or sometimes roasted cauliflower, which is unbelievably good. That simple swap makes the dish lighter while still deeply satisfying, and honestly, Fricassée de Poulet plays well with just about anything.
This dish is absolutely rich, comforting, and layered with flavor. It’s the kind of meal that feels rustic and elegant at the same time, deeply nourishing yet indulgent enough to feel special. Whether paired with vegetables, cauliflower, or enjoyed on its own, it’s a timeless recipe that proves good food doesn’t need to be complicated to be memorable.
I used the HOTLOGIC MAX oven to make this dish. And, for my lunch at the beach of Lake Mead, I added it to my HOTLOGIC mini so I could enjoy a hot lunch on a cold day January day. How fitting.
What is Fricassée de poulet
Fricassée de Poulet just sounds so romantic and luxurious, doesn’t it? Anything in French or Italian seems to carry that effortless sensuality. Now compare that to the translation: chicken stew. So very meh by comparison. But don’t let the name fool you.
Fricassée de poulet is one of those plain dishes that tastes luxurious and feels both comforting and refined. The kind of meal that invites you to sit down and savor each bite. Tender chicken thighs are gently seasoned and browned, then nestled into a velvety sauce built from white wine, roasted tomatoes, and rich powdered chicken bone broth, creating layers of depth without heaviness. Oyster mushrooms, sweet carrots, onion, and tender asparagus bring earthiness and balance, while a touch of cream softens everything into a silky finish that clings beautifully to the pasta beneath.
Fresh chives and flat leaf parsley lift the dish with a clean herbal note, adding brightness to the savory warmth. The result is a deeply satisfying fricassée that feels rustic yet elegant, nourishing yet indulgent, and undeniably delicious from the first forkful to the last. This is the perfect dish to stick to your ribs, feed your soul and warm you from your head to your toes.
How to Make Fricassée de Poulet
Fricassée de Poulet in the HOTLOGIC
HOTLOGIC Max
Large 11 cup glass dish with lid
Serves 4
Prep time 25 minutes
Cook time 4 to 6 hours (the longer the better)
Ingredients
4 to 5 skinless boneless chicken thighs
1 tb avocado oil
1 tb ground black pepper
1 tsp smoked Celtic sea salt (or regular Celtic sea salt)
1 tb avocado oil or chicken fat
1 package oyster mushrooms, 100 g (3.5 oz), or any mushrooms
2 medium carrots, thinly sliced
1 small onion, chopped
1 cup thin asparagus, cut into 1 inch pieces, tender parts only
1 can roasted diced tomatoes, 14.5 oz
1 cup white wine
2 packets chicken bone broth powder, 0.53 oz (15 g) each
1/4 cup heavy cream
Gluten free pasta, cooked**
Finish
1/4 cup fresh chives, chopped
1/4 cup fresh flat leaf parsley, chopped
1 tablespoon olive oil
Garnish
1 tablespoon chopped fresh chives
**Lower carb option
Swap pasta for zucchini noodles, riced cauliflower, or steamed or roasted cauliflower. For this version, we are using gluten free spiral pasta.
Method
Heat a large frying pan over medium high heat.
Place the chicken thighs in the glass dish you will use in the HOTLOGIC.
Add 1 tablespoon avocado oil and use your hands to massage the oil into the chicken. Season with the Celtic salt and pepper, then massage again to coat.
Add 1 tablespoon avocado oil (or chicken fat) to the hot pan and swirl to coat the bottom. Add the chicken and brown for about 5 minutes per side, just to build flavor.
While the chicken browns, slice the mushrooms, thinly slice the carrots, chop the onion, and cut the asparagus into 1 inch pieces.
Once browned, transfer the chicken to the glass dish and set aside.
Add the vegetables to the same pan and stir to coat in the flavorful oils. Cook 2 to 3 minutes, just until the vegetables look glossy and the asparagus turns bright green.
Add the tomatoes, white wine, and bone broth powder. Stir to combine, scraping up the browned bits from the bottom of the pan. Pour this mixture over the chicken in the glass dish.
Lay a sheet of unbleached parchment paper directly over the top of the dish, then put the lid on. Place the dish into the HOTLOGIC Max, zip it up, plug it in, and cook 4 to 6 hours or longer.
About 30 minutes before serving, cook the pasta according to package directions. Drain, return pasta to the pot, and toss with the chives, parsley, and olive oil.
When the fricassée is done, open the HOTLOGIC carefully. Lift the lid, then lift the parchment and pour off any liquid that collected on the paper. Stir the heavy cream into the sauce.
To serve, add 1/4 to 1/2 cup pasta to a bowl, spoon the broth and vegetables over it, and top with a piece of chicken. Finish with a tablespoon of chopped chives.
As my grandfather used to say when we were little, “Dig in you little rascals and eat all you can.”
Thanks for watching, have a great week,
~Karen
