Abraham Lincoln’s Chicken Fricassee: When History Gets Comforting

Here’s the thing

I’ve been thinking about how Lincoln’s life wasn’t just politics and speeches. It was also about the little moments. The quiet, everyday stuff. Like sitting down to something simple and honest. I stumbled on this old recipe, Chicken Fricassee—supposedly Lincoln loved it. Maybe because it’s not fancy. It’s just chicken, simmered with a pale, silky sauce that smells faintly of thyme and onion. It’s the kind of dish you picture in a cramped:kitchen, a family gathered around, no screens, no fuss. It’s a reminder that some of the best moments—maybe the only ones worth remembering—are in these plain, honest meals. That desperate need for comfort now feels not so different from then. Some recipes just stick around for a reason—reminding us of what keeps us human.

Chicken Fricassee

Chicken Fricassee is a classic dish featuring tender chicken simmered in a pale, creamy sauce seasoned with thyme and onions. The dish has a silky texture with a light appearance, resulting in a comforting yet simple centerpiece. It involves braising the chicken in a gentle liquid until fully cooked and the sauce is smooth.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds bone-in, skinless chicken thighs or chicken breasts if preferred
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour for thickening
• 2 cups chicken stock
• 1 cup milk or cream
• Salt and pepper to taste

Equipment

• Heavy-bottomed pot or Dutch oven
• Chef’s knife
• Chopping board
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Whisk

Method

 

1. Pat the chicken thighs dry with paper towels, then season with salt and pepper. Heat the heavy-bottomed pot over medium heat, add olive oil, and brown the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove the chicken and set aside.
   1.5 pounds bone-in, skinless chicken thighs
2. Add chopped onion to the same pot and sauté until translucent and fragrant, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
   1 medium onion, 2 cloves garlic
3. Sprinkle flour over the onion mixture and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.
   2 tablespoons all-purpose flour
4. Gradually pour in chicken stock while whisking to prevent lumps, then add milk or cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly and develop a smooth, pale sauce. Add thyme and season with salt and pepper to taste.
   2 cups chicken stock, 1 cup milk or cream, 1 teaspoon dried thyme, 1.5 pounds bone-in, skinless chicken thighs
5. Return the browned chicken thighs to the pot, submerging them partially in the sauce. Cover and simmer over low heat for 30-35 minutes, until the chicken is cooked through and tender, and the sauce has thickened further.
   1.5 pounds bone-in, skinless chicken thighs
6. Remove the chicken from the pot and place on a serving dish. Increase heat slightly and cook the sauce uncovered for a few minutes until it reaches your desired consistency. Pour sauce over the chicken and serve hot.

Notes

Adjust seasoning as needed. Serve with bread or rice for a complete meal.

The best part? It’s ridiculously easy. That’s the irony. Simple can be enough, especially when history, memory, and a good chicken stew are all you really need to feel a little more grounded tonight.