Making this fricassee cake was a bit of a challenge for me. When I saw the ingredients and instructions, I knew it would take some effort and creativity, which I actually enjoy.
I saw this fricassee cake on several blogs I follow and was impressed. I didn’t know such a recipe existed, so I decided to make my own Fricassee Cake with Chicken. It’s a soft cake with a creamy, tasty filling that’s worth every bit of effort.
I chose to use chicken because I’m familiar with making chicken fillings, and I like chicken tenders with creamy sauces.
The recipe turned out great for me. I made six small cakes because my skillet could only fit six at a time. Six cakes are enough for me and my husband since my little kid can’t eat spicy food. I still have some batter left in the fridge for later.
I like adding jalapenos for a bit of spice, but you can leave them out if you prefer. You’ll still get a delicious meal with just the Chicken Fricassee Filling in the batter.
Jump to RecipeWhat Is a Fricassee Cake?
A fricassee cake is a special dish that combines a savory stew with a soft cake. It has a tasty filling inside a soft cake. It takes about 1 hour to make.
Fricassee Cake With Chicken
Ingredients
Chicken Fricassee Filling:
- 2 cups of cooked shredded chicken
- 2 tablespoons of butter
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 cup of mushrooms sliced
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1/4 teaspoon of dried thyme
- Salt and pepper
Cake Batter:
- 2 cups of all-purpose flour
- 1 cup of milk
- 2 large eggs
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2-3 fresh jalapenos finely chopped
- 1 tablespoon of olive oil
Instructions
Making the Cakes:
- In a large bowl, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- In another bowl, whisk together 1 cup of milk and 2 eggs. Add this to the flour mixture and stir until just mixed.
- Fold in the cooled chicken fricassee filling and 2-3 chopped jalapenos. Stir gently to combine.
- Heat a pan over medium heat and add a bit of olive oil. Spoon small amounts of batter into the pan and cook for 3-4 minutes on each side, until they’re golden brown. Flip carefully with a spatula.
Making the Chicken Fricassee Filling:
- Melt 2 tablespoons of butter in a pan over medium heat. Spread it around to keep things from sticking.
- Add 1 chopped onion and 2 minced garlic cloves. Cook until the onion is soft, about 3-4 minutes.
- Add 1 cup of sliced mushrooms and stir with the onions and garlic. Cook for around 5 minutes.
- Sprinkle 2 tablespoons of flour over the veggies and mix it in. Cook for 1-2 minutes.
- Slowly add 1 cup of chicken broth, stirring as you go. Cook for 2-3 minutes until the sauce thickens up.
- Stir in 1/2 cup of heavy cream and 1/4 teaspoon of dried thyme. Add a pinch of salt and pepper. Cook for another 2-3 minutes until it’s creamy.
- Mix in 2 cups of shredded chicken and cook for a few more minutes until it’s heated through. If you like, add 1 tablespoon of fresh parsley.
- Take the pan off the heat and let it cool a bit before using.
Notes
- Use cooked chicken breasts for a tender texture. You can either boil or roast them, depending on your preference.
- Start with medium heat and make sure the butter is spread out evenly in the skillet.
- Sprinkle the flour evenly over the vegetables to avoid any lumps in the sauce.
- Use a skillet and add oil to keep the cakes from sticking. Cook the cakes in batches to ensure they cook evenly.