Before food blogs and cooking shows, there was Hercules—George Washington’s enslaved chef who turned the presidential kitchen into fine-dining history. One of his most celebrated dishes? A French-style Chicken Fricassée, served hot at Mount Vernon and the first White House.
This recipe stays true to 18th-century flavors with modern ease. Creamy, savory, and sophisticated—just like the chef himself, who eventually escaped to freedom (because cooking under bondage isn’t a vibe).
🌟 Ingredients:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup white wine (optional but historically accurate)
- ½ cup heavy cream
- 2 tablespoons flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped parsley for garnish
🧑‍🍳 Instructions:
- Heat butter and oil in a large Dutch oven over medium heat. Brown the chicken on all sides. Remove and set aside.
- Sauté onions and garlic until translucent. Stir in flour and cook for 1 minute to form a roux.
- Deglaze with wine (or extra broth). Stir until smooth, then add broth, thyme, salt, and pepper.
- Return chicken to the pot. Cover and simmer for 30–35 minutes until chicken is cooked through and tender.
- Remove chicken. Stir in cream and simmer sauce until thickened. Return chicken, coat with sauce, and garnish with parsley.
💡 Hercules’ Twist: Add mushrooms or pearl onions for elegance. Serve over buttered noodles or rustic mashed potatoes.
đź›’ Recreate History (Amazon Affiliate Links)
- 🍳 Le Creuset Dutch Oven
- 🔪 Cast Iron Skillet (for browning)
- 🍷 Elegant Wine Glasses (because Hercules didn’t serve in mugs)
- 📚 The Cooking Gene – Michael Twitty
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