Ingredients
Scale
For the Chicken Fricassee Filling:
- 2 lbs chicken thighs (boneless, skinless), chopped
- 1 large onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme and parsley (chopped)
For the Cake Batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
Instructions
1. Prepare the Chicken Fricassee Filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions, carrots, and celery until softened, about 5-7 minutes.
- Add garlic and chicken, cooking until chicken is browned on all sides.
- Sprinkle the mixture with flour, stirring well to coat evenly.
- Deglaze the pan with white wine, scraping the bottom to release any browned bits.
- Stir in chicken broth and simmer for 10 minutes until thickened.
- Add heavy cream, season with salt, pepper, thyme, and parsley, and let cool slightly.
2. Prepare the Cake Batter:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine eggs, milk, and vegetable oil. Mix until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
3. Assemble the Fricassee Cake:
- Grease a deep cake pan or springform pan.
- Spread a thin layer of cake batter at the bottom of the pan.
- Spoon the cooled chicken fricassee filling evenly over the batter layer.
- Cover the filling with the remaining batter, spreading it gently for even coverage.
4. Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake rest for 10 minutes before removing it from the pan.
5. Serve and Enjoy:
Slice and serve warm, garnished with fresh parsley or thyme.
Notes
- Consistency of Filling: Ensure the filling is not overly liquid to avoid a soggy cake. Simmer the mixture until it is thick and creamy before using.
- Customizations: Add cheese to the filling for a richer flavor or adjust the herbs to suit your preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Vegetarian Option: Substitute chicken with mushrooms, zucchini, or plant-based proteins.