A silky, rustic French countryside classic — tender chicken, buttery leeks and sweet roasted squash in a creamy wine‑kissed sauce.
I love Audrey Le Goff’s recipes. If I have to choose one that is my favourite, which is hard to decide so there really isn’t just one favourite, in that case I would have to choose the Macaroni and Cheese Gratin. Hands down. The best mac and cheese I have ever had. French Style Macaroni Gratin – Pardon Your French
This is a dish that is silky, comforting French fricassée built on tender chicken, buttery leeks, and sweet roasted butternut squash. The sauce is classic Audrey Le Goff energy — creamy, wine‑kissed, herb‑forward — with that warm orchard‑to‑table Autumn charm your readers adore.
I have included the beauty and health benefits of this dish, along with the history to go along with it. Why? Because, I find it so fascinating. The history to dishes, specifically French dishes intrigues me. I thought it would deliver the same effect. Also, who doesn’t want to know about the beauty and health benefits? Lol. Anyway, enjoy Audrey Le Goff (Pardon Your French) Inspired: Chicken & Leek Fricassée with Butternut Squash! I’ll catch you with the next one :).
Prep 20 min Cook 45 min Serves 4
Ingredients
4 bone‑in chicken thighs (or 2 large breasts)
2 tbsp unsalted butter
2 large leeks, thinly sliced (white + light green parts)
3 cups butternut squash, cubed
3 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1 tsp fresh thyme
1 bay leaf
to taste salt & pepper
2 tbsp olive oil
optional fresh parsley for garnish
Instructions
- Roast the squash
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast 20 minutes until tender and caramelised. - Sear the chicken
Season chicken with salt and pepper. In a large skillet, melt butter over medium‑high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside. - Sauté the leeks
Add sliced leeks to the skillet. Cook 8 minutes until soft and silky. Add garlic and thyme; cook 1 minute. - Deglaze
Pour in white wine. Scrape up browned bits and simmer 2 minutes. - Build the sauce
Add chicken broth, cream, bay leaf, salt, and pepper. Stir and bring to a gentle simmer. - Combine
Return chicken to the skillet. Add roasted squash. Cover and simmer 20 minutes until chicken is tender and sauce is creamy. - Finish
Remove bay leaf. Adjust seasoning. Garnish with fresh parsley and serve warm.
This dish is pure French countryside comfort — silky leeks, tender chicken, and sweet squash wrapped in a creamy wine‑infused sauce. It’s rustic, elegant, and deeply autumnal. Perfect for cozy editorial spreads and seasonal storytelling.
Beauty Benefits
- Butternut squash → beta‑carotene for skin radiance
- Leeks → prebiotics for gut‑skin harmony
- Chicken → collagen‑supporting amino acids
- Thyme → antioxidant‑rich, supports skin clarity
Health Benefits
- High in vitamin A and C
- Balanced protein + slow carbs
- Leeks support digestion and detox pathways
- Cream provides satisfying healthy fats
Storage
- Refrigerate: up to 4 days
- Freeze: up to 2 months
- Reheat gently on stovetop to preserve sauce texture
Substitutions
- Chicken thighs → chicken breasts
- Heavy cream → half‑and‑half
- Leeks → sweet onions
- White wine → extra broth + 1 tsp lemon juice
- Add mushrooms for extra French rustic depth
History
The fricassée is one of France’s oldest countryside dishes — a technique that dates back to the 16th century, long before modern French cuisine was codified. It was originally a farmhouse method for turning simple ingredients into something silky, comforting and elegant without being fussy.
Origins of the Fricassée Technique
The word fricassée appears in early French culinary manuscripts describing a dish that is “neither fully sautéed nor fully stewed.” Instead, chicken is gently browned, then simmered in a velouté‑style sauce enriched with cream, wine, and aromatics. It was a way for rural families to create a luxurious texture using humble ingredients.
This technique became especially popular in Normandy and Brittany, where dairy was abundant and cooks leaned into cream‑based sauces, leeks, and orchard vegetables.
Leeks: A French Countryside Staple
Leeks have been a cornerstone of French rustic cooking for centuries. In Northern regions, they were grown year‑round and used in soups, gratins, veloutés, and stews. Their mild sweetness and silky texture made them ideal for dishes that required gentle, slow cooking, which is exactly the kind of preparation a fricassée demands.
Leeks were also considered a “bridge vegetable,” connecting Winter storage crops (like squash) with fresh Spring herbs.
Butternut Squash: A Modern French Addition
Butternut squash is not traditionally French, however in the last thirty years, it has become a beloved ingredient in modern French home cooking. Its sweetness pairs beautifully with:
- cream
- thyme
- leeks
- white wine
- poultry
French cooks began incorporating squash into classic dishes like potages, gratins and fricassées to bring warmth and color to autumn meals.
Audrey Le Goff’s Influence
Audrey Le Goff’s style — rustic, heritage‑driven, and deeply French countryside — often blends:
- orchard ingredients
- root vegetables
- dairy‑based sauces
- simple but refined techniques
This dish reflects her signature approach: taking a classic French technique and pairing it with seasonal produce to create something familiar yet fresh.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
