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Cooked chicken pieces in a creamy sauce, inspired by Abraham Lincoln's Chicken Fricassee, are garnished with fresh herbs in a metal pan, set on a table with a patterned napkin, fresh greens, and a bread basket nearby.
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Abraham Lincoln's Chicken Fricassee

A historic chicken fricassee inspired by Abraham Lincoln’s table, featuring tender chicken simmered in cream with warm spices and herbs. Simple, comforting, and deeply rooted in 19th-century American cooking.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 306kcal
Author: Stephanie Wilson

Ingredients

  • 1 whole chicken 3 to 4 lb. or a cut-up whole chicken
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground mace
  • 2 teaspoons fresh marjoram or ½ tsp. dry leaves
  • 1 ½ cups cream half-and-half, or milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ cup thinly sliced ham optional

Instructions

  • If you buy a whole chicken, cut it into 8 similar size pieces and remove the skin. Separate the drum from the thigh as well. If using a cut-up chicken, remove the skin as well.
  • Combine salt, pepper, nutmeg, mace, and marjoram, and rub into the chicken.
  • Place the chicken pieces in a large skillet with a lid. Pour the cream or milk over the chicken, and turn to coat the pieces.
  • Cook over medium heat until the liquid begins to bubble, then lower the heat and cover. Simmer until the chicken is fork-tender, about 30 minutes. Remove to a platter and keep warm.
  • Combine the butter and flour and then gradually add it into the remaining liquid in the pan. Cook and stir until the sauce thickens.
  • Return the chicken to the sauce and reheat. I like to check an instant-read thermometer to make sure the chicken has come to temperature. Place thinly sliced ham around the edges of the platter or skillet and serve with biscuits and Abraham Lincoln liked to do.

Notes

  1. Chicken Options: A whole cut-up chicken adds depth and richness, but bone-in pieces work just as well. Adjust cooking time as needed.
  2. Spice Balance: Nutmeg and mace are used sparingly — just enough to warm the sauce without overpowering the dish.
  3. Cream Choices: Heavy cream creates the richest sauce, while half-and-half or milk results in a lighter, more delicate finish.
  4. Sauce Consistency: The sauce should coat the back of a spoon. Whisk gently and avoid boiling to prevent curdling.
  5. Historic Serving Touch: Thinly sliced ham arranged around the platter is optional but adds a savory accent rooted in tradition.
  6. Make Ahead Tip: This dish reheats beautifully. Warm gently over low heat, adding a splash of cream or broth if needed.
  7.  

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 6g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 311mg | Sugar: 3g