Comments on: Chicken Fricassée with Shallots and Bacon https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-fricassee-with-shallots-and-bacon French recipes made easy Tue, 18 Aug 2026 06:26:24 +0000 hourly 1 By: Audrey https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-86554 Tue, 18 Aug 2026 06:26:24 +0000 https://www.pardonyourfrench.com/?p=51663#comment-86554 In reply to Meghann.

Well, thank you so very mucn, Meghann! I am quite honored. But the credit goes to you, the chef. Sounds to me like you nailed the recipe and no doubt that splash of Worcestershire sauce added that extra wow to an already incredible dish. I think I am going to try that next time as well 🙂 We always have a bottle in the fridge on standby, but never thought of adding it to French dishes.

]]> By: Meghann https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-86535 Mon, 17 Aug 2026 15:11:04 +0000 https://www.pardonyourfrench.com/?p=51663#comment-86535 What an incredible, beautiful dish! Thank you! I made this and can’t stop thinking about it. I added a dash of Worcestershire sauce to the shallots for a bit of umami – best chicken dish I have ever made or enjoyed. I’m so glad you leave out the cream to keep it lighter and thank you for keeping it simple. Can’t wait to make this again!

]]> By: Audrey https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-86103 Fri, 17 Jul 2026 06:26:37 +0000 https://www.pardonyourfrench.com/?p=51663#comment-86103 In reply to Elaine.

Thrilled to hear you love the recipe as much as I do, Elaine. Really is a dish you can serve for a comfy night in, or for hosting guests. And, of course, easy to pull off!

]]> By: Elaine https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-86095 Wed, 15 Jul 2026 22:37:50 +0000 https://www.pardonyourfrench.com/?p=51663#comment-86095 One of my favorite recipes EVER!!! It very easy to make and yet it seems so fancy. That makes it perfect for company or just a weeknight family dinner. Absolutely delicious!

]]> By: Audrey https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-82002 Thu, 05 Feb 2026 06:34:05 +0000 https://www.pardonyourfrench.com/?p=51663#comment-82002 In reply to Elizabeth.

Hello Elizabeth!

Personally speaking, I wouldn’t change too much about the recipe. I would still brown the skin side of the chicken for about 8min, and then probably shorten the 2nd side to about 3-4min.

Other than that, the chicken should stay quite moist in the oven with all the ingredients. Perhaps just 5min less or so could work too if the breast is boneless, but I wouldn’t overthink it too much, it should work wonderfully with breast as well!

]]> By: Elizabeth https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-82000 Thu, 05 Feb 2026 05:57:21 +0000 https://www.pardonyourfrench.com/?p=51663#comment-82000 Is there any way to adapt this recipe for chicken breasts? Neither my husband nor I like dark meat chicken.

]]> By: Audrey https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-80792 Mon, 19 Jan 2026 09:45:21 +0000 https://www.pardonyourfrench.com/?p=51663#comment-80792 In reply to Clare.

Thank you so much, Clare! It really is noticable how different the meat tastes just by being salted ahead. So glad I’ve started doing this 🙂

Thrilled you enjoyed the recipe, it’s definitely a favorite of ours.

]]> By: Clare https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-80757 Sun, 18 Jan 2026 13:23:59 +0000 https://www.pardonyourfrench.com/?p=51663#comment-80757 I just made this last night! Amazing and you are so spot on about salting and hour before, it really makes a difference!

]]> By: Audrey https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-60842 Tue, 25 Mar 2025 07:41:31 +0000 https://www.pardonyourfrench.com/?p=51663#comment-60842 In reply to Azure.

Wonderful to hear, Azure! Nothing like making a recipe that the kids (and of course everyone else) enjoys eating. Definitely leave yourself a little extra time is possible if you’re going to increase the amounts, so that you can enjoy the process in a relaxed fashion. Thank you for trying and thank you for enjoying 🙂

]]> By: Azure https://www.pardonyourfrench.com/chicken-fricassee-with-shallots-and-bacon/#comment-60832 Tue, 25 Mar 2025 03:46:43 +0000 https://www.pardonyourfrench.com/?p=51663#comment-60832 I LOVE this recipe! My kids loved it! I doubled the recipe so it took longer to make. I’ll start at like 2pm next time lol Thankyou for sharing!

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