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Close up of a Chicken Fricassee on a white plate.

Chicken Fricassee Recipe with Cinnamon

This Chicken Fricassee recipe is just right for those gloomy days. It’s a tasty dish in Portuguese cuisine that uses simple ingredients to create a sophisticated meal.
Course Main Course
Cuisine Portuguese
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author Marli Oliveira Henriques


  • Baking tray (33x23 cm/13”x9”)
  • Parchment Paper
  • Immersion blender (optional)


  • 1 Chicken
  • 1 pinch of salt
  • 2 lemons
  • 2 tablespoons butter softened
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 egg yolks
  • ½ teaspoon cinnamon
  • 100 ml water
  • White pepper to taste
  • Paprika (optional)
  • Parsley (optional)


  • Pre-heat the oven 180ºC/356ºF.
  • Cut the chicken into big chunks and season with salt and the juice of 1 lemon. Take the baking tray and line it with parchment paper. Place the chicken pieces on the tray, rub it with butter, and roast for about 30 minutes.
  • In a pan, add the onions and cook until lightly browned. Then add the water and bring to a boil until the mixture starts to thickens. When the chicken pieces are done, place them in the pan and ladle over the remaining liquid from the baking tray. Cook the chicken for about 20 minutes on low heat. Remove the chicken from the pan and place it on a plate.
  • To do the fricassee, pour the egg yolks into the pan, carefully fold to dissolve. Add the juice of 1 lemon to the sauce and keep stirring. Add the cinnamon, a fair sprinkle of paprika powder (the latter is optional), and stir to combine. Season with white pepper and blend the sauce, if desired (see note 1).
  • Add the chicken again to the stew and let it cook the egg yolks on very low heat for about 20 minutes. Sprinkle some parsley over the fricassé and serve it with buttery rice.


  1. If you want a better-looking dish blend the sauce to a smooth consistency.