French fricassee technique meets Mexican flavor in this comforting chicken braise. Hatch chiles, corn, cumin and Mexican oregano bring warmth and character to a silky wine-and-cream pan sauce.
French · Mexican
Mexican Chicken Fricassee
My French culinary training taught me to appreciate what a beautifully made sauce can do for a simple chicken dinner. For this fricassee, I wanted to take that classic idea somewhere a little different, with the flavors I enjoy in Mexican cooking. Hatch green chiles, cumin and oregano bring warmth, while sweet corn and tomatoes add color around the tender chicken. White wine and a splash of cream pull everything into a sauce I’d be happy to spoon over rice or mashed potatoes. It’s French technique with a Mexican accent, made for the kind of home-cooked dinner where the sauce deserves as much attention as the chicken.
Mary’s Introduction
Why These Flavors Work
The wine-and-cream fricassee base softens the warmth of cumin and Hatch chiles. Corn and tomato add sweetness and acidity, while cotija provides a salty Mexican finish.
SAVE FOR THE LEFTOVER IDEA
Save Reserve 2 cups shredded chicken plus about 1 cup of the fricassee sauce (approximately 8 fl oz) from the original recipe. to make Green‑Chile Chicken Pot Pies (2 individual pies).
THE RECIPE
Mexican Chicken Fricassee
Prep 30 minCook 120 minTotal 150 min
Equipment Needed
- Dutch Oven Shop this item
Ingredients
Chicken
Fricassee Sauce
Garnish
Instructions
Chef Notes
- Keep the chicken skin above the braising liquid so it retains more texture.
- Add the cream only after the chicken is removed and keep it at a gentle simmer.
- Nutrition uses 5/8 cup Hatch chiles, the midpoint of the listed range, and estimates edible meat from the bone-in chicken. Seasoning to taste is excluded.
- How do you know the protein is done? For chicken (poultry), insert an instant-read thermometer into the thickest part, away from bone: it must reach 165°F. The meat should be opaque and firm and become tender during cooking; temperature determines safety.
Nutrition estimated per serving
534 Calories44.5 g Protein21.9 g Carbs27.7 g Fat9.7 g Sat. Fat3.4 g Fiber7.2 g Sugar328 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories534
Protein44.5 g
Carbs21.9 g
Fat27.7 g
Sat. Fat9.7 g
Fiber3.4 g
Sugar7.2 g
Sodium328 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
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More from Mary’s Kitchen
How to Make Mexican-Inspired Fricassee Chicken
Preheat and Season
Heat the oven to 325°F and season the chicken with cumin, garlic powder, salt and pepper.
Brown the Chicken
Sear skin side down first, then brown all sides and remove.
Sauté the Vegetables
Cook the onion and mushrooms in butter until softened.
Deglaze
Add the wine and reduce it by half.
Build the Sauce
Add garlic, corn, chiles, oregano, tomatoes and stock.
Braise
Return the chicken skin side up and cook 1½ to 2 hours.
Finish with Cream
Remove the chicken, reduce the sauce with cream, then return and coat the chicken.
Recipe Guidance
Storage
Refrigerate the chicken and sauce in an airtight container within 2 hours and use within 3 to 4 days.
Reheating
Cover and reheat gently until the chicken reaches 165°F. Add a splash of stock if the sauce becomes too thick.
Make Ahead
Chop the vegetables and season the chicken up to 1 day ahead, refrigerated separately. The finished braise may be made 1 day ahead.
Serving Suggestions
Serve over rice or mashed potatoes, add tortillas on the side and finish with cotija and cilantro if desired.
