Abraham Lincoln's Chicken Fricassee Recipe

This classic chicken fricassee, said to be a favorite of Abraham Lincoln, is a rich, savory stew that's comforting, elegant, and deeply rooted in 19th-century American cooking. Tender chicken simmers in a creamy, gently seasoned sauce, finished with just a hint of nutmeg and warm herbs. It's the kind of dish that tastes like history - and feels like home.

For more presidential favorites, see Presidents' Day Dinners.

Origins: A Glimpse into Lincoln's Table

Chicken fricassee was a well-loved dish in 19th-century America, rooted in earlier French cooking traditions where meat was gently simmered and finished in a light, creamy sauce. It was practical, nourishing, and elegant enough to serve guests - all qualities that suited the era.

Historical accounts suggest that Abraham Lincoln enjoyed chicken fricassee, often served with thinly sliced ham arranged around the platter and accompanied by fresh biscuits. While the exact preparation likely varied from cook to cook, the spirit of the dish remains the same: tender chicken, warm spices, and a simple cream sauce that transforms humble ingredients into something memorable.

This recipe reflects the flavors and techniques of that time - modest, comforting, and deeply satisfying.

Abraham Lincoln's Chicken Fricassee

Biographies of Mary Todd Lincoln, based on her diaries and notes, state that President Lincoln was not eating well during the Civil War.

To awaken his appetite, she asked the White House chef if he had a recipe for "old-fashioned chicken fricassee." He had a recipe and made it for the President. And the president... loved it.

What is Chicken Fricassee?

It's the ultimate comfort food. A one-pot dish of seasoned chicken cooked in a skillet and simmered in a thickened milk or cream sauce. In some historic recipes, a strip of lemon peel or mushrooms is added to the simmering sauce.

Historic Chicken Fricassee Recipes

Period cookbooks offer recipes for two kinds of chicken fricassee.

• Brown Fricassee: The chicken is first fried before cooking in the cream sauce.
• White Fricassee: A White Fricassee simmers seasoned chicken in a cream sauce without first frying it. Author Rae Katherine Eighmey says this was Abraham Lincoln's favorite way to cook fricassee.

"Abraham Lincoln in the Kitchen" Cookbook

If you love historical recipes, Abraham Lincoln In The Kitchen, A Culinary View of Lincoln's Life and Times by author Rae Katherine Eighmey, is a reference book your library deserves.

It is a culinary biography, and the publishers claim it is unlike any before. The title asserts that Abraham Lincoln cooked. While seemingly unlikely, it appears that it's true.

Author Eighmey writes about Lincoln's favorite recipes, like chicken fricassee, gingerbread, barbecue, and more.

After conducting extensive research into Lincoln's grocery bills in Springfield ledgers, she identified the foods and recipes he loved. And now, they're also available to us. Translated from 1820 to 1865 era recipes, they've been modernized and adapted for today's home cooks.

And she writes, "Feel free to pull up a chair to Lincoln's table." This "Fricassed Chickens" recipe is adapted from the "Cookery Book" by Miss Eliza Leslie, published in 1845, which Mary Todd Lincoln owned.

How to Make Chicken Fricassee

This historic chicken fricassee is gently simmered on the stovetop, much as it would have been prepared in a 19th-century kitchen - simple ingredients, careful seasoning, and slow, steady heat creating a tender chicken in a velvety cream sauce.

Step 1: Season the Chicken

Remove the skin from the chicken pieces and pat dry. In a small bowl, combine salt, pepper, freshly grated nutmeg, mace, and marjoram. Rub the seasoning evenly over the chicken, pressing it gently into the meat so the warm spices infuse every bite.

Step 2: Simmer Gently in Cream

Arrange the chicken pieces in a large, deep skillet or Dutch oven in a single layer. Pour the cream over the top and turn the pieces gently to coat.

Bring the pan just to a gentle bubble over medium heat, then reduce to a low simmer. Cover and cook for about 30 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F). Remove the chicken to a platter and keep warm.

Step 3: Finish the Fricassee Sauce

In a small bowl, mash together the butter and flour until smooth, forming a soft paste. Gradually whisk this mixture into the simmering cooking liquid. Cook, whisking steadily, until the sauce thickens into a silky gravy that coats the back of a spoon.

Return the chicken to the pan and spoon the sauce generously over the top. Let it simmer briefly until heated through and beautifully glazed.

To serve: Arrange the chicken on a serving platter, garnish with thinly sliced ham if desired, and serve with warm biscuits - just as Lincoln himself was said to prefer.

Variations & Substitutions

• Herb swap: If you don't have marjoram, mild oregano or thyme makes a lovely substitute.
• Dairy options: Swap half-and-half or milk for cream to reduce richness, or use a splash of chicken stock and a touch of cornstarch for a lighter gravy.
• Smoked accents: For a deeper smoky note, use smoked ham or add a few pieces of chopped cooked bacon.
• Chicken pieces: Thighs and drumsticks yield juicier meat, but breasts are fine if you prefer leaner protein - just watch cooking time so they stay tender.
• Gluten-free: Substitute a gluten-free flour blend for the roux, or thicken with arrowroot slurry at the end.

How to Serve Abraham Lincoln's Favorite Chicken Fricassee

Historical records note that Abraham Lincoln loved to present this chicken with thinly sliced ham arranged around the platter - a savory, decorative touch that also lent extra flavor to each serving. He also adored a warm, flaky biscuit alongside dinner. Hundreds of years later, I couldn't agree more: biscuits and fricassee belong together! A side of buttered greens or mashed potatoes completes this hearty, timeless meal.

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