Description
A classic French comfort dish made with tender chicken simmered in a rich, creamy sauce with mushrooms and aromatic herbs. It’s a warm, luxurious meal perfect for any occasion.
Ingredients
For the Chicken Fricassée:
- 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups chicken broth (low-sodium preferred)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 bay leaf
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for thickening)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1 cup mushrooms, sliced (for added depth of flavor)
For the Garnish (optional):
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped
Instructions
Start by seasoning the chicken thighs (or breasts) with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken to the pot, skin-side down. Brown the chicken for about 5-7 minutes on each side, or until the skin is golden and crispy. This step adds flavor and texture to the chicken, which will make the final dish even more delicious.
Once the chicken is browned, remove it from the pot and set it aside on a plate. We will return the chicken to the pot later to finish cooking.
In the same pot, lower the heat to medium. Add the chopped onion, carrots, and celery to the pot, and cook for about 5-6 minutes, stirring occasionally, until the vegetables have softened. If you’re using mushrooms, add them to the pot as well, and sauté until they release their moisture and begin to brown, about 4-5 minutes.
Add the garlic and cook for an additional minute, just until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are full of flavor, and deglazing with wine helps release those delicious flavors. Allow the wine to cook for about 2-3 minutes to reduce slightly.
Return the browned chicken to the pot, placing it skin-side up on top of the vegetables. Add the chicken broth, thyme, and bay leaf to the pot, and bring the mixture to a simmer. Once simmering, cover the pot and reduce the heat to low. Let the chicken simmer for about 30-40 minutes, or until the chicken is fully cooked through and tender. You can check the doneness by inserting a meat thermometer into the thickest part of the chicken (it should read 165°F/74°C).
During the simmering process, the chicken will absorb all the flavors from the broth and herbs, ensuring it’s juicy and tender.
Once the chicken is cooked, remove it from the pot and set it aside on a plate. To thicken the sauce, melt the butter in the pot over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to create a roux (a thickening agent).
Slowly pour in the heavy cream while stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing the sauce to thicken and become creamy. The consistency should be smooth and slightly thickened, similar to a gravy.
Once the sauce is ready, return the chicken to the pot and spoon the sauce over the top. Simmer for an additional 5 minutes, allowing the chicken to absorb some of the creamy sauce. Adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaf and discard it.
Transfer the chicken to serving plates and spoon the vegetables and sauce over the top. Garnish with fresh parsley and thyme leaves for an added pop of color and freshness. Serve immediately with rice, mashed potatoes, or crusty bread to soak up the rich, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 10-12g
- Protein: 40-45g