Description
This elegant dish features chicken simmered in a savory white wine and cream sauce, complemented by the sweetness of caramelized shallots. It’s a comforting yet sophisticated meal that’s sure to impress.
Ingredients
For the Chicken Fricassée:
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4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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Salt and pepper, to taste
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1 cup shallots, thinly sliced (about 4–5 shallots)
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2 cloves garlic, minced
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1 cup white wine (preferably dry, such as Sauvignon Blanc)
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1 ½ cups chicken stock
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1/2 cup heavy cream
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2 tablespoons all-purpose flour
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1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Start by seasoning the chicken breasts (or thighs) with salt and pepper on both sides. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once the oil and butter are hot and shimmering, add the chicken pieces. Sear the chicken for about 4-5 minutes on each side, or until it develops a golden brown crust. The chicken does not need to be fully cooked at this stage, as it will continue cooking in the sauce later. Once browned, transfer the chicken to a plate and set aside.
In the same skillet, add the sliced shallots and cook them over medium heat for about 5 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Be careful not to burn the garlic.
Once the shallots and garlic have softened, it’s time to deglaze the pan with the white wine. Pour the wine into the skillet, stirring to loosen any browned bits from the bottom of the pan. These bits, known as fond, are packed with flavor and will infuse the sauce with a deep richness. Let the wine simmer for 2-3 minutes to reduce slightly and allow the alcohol to cook off.
Next, add the chicken stock and heavy cream to the skillet, stirring to combine. Bring the mixture to a simmer. The cream will thicken the sauce and create a rich, velvety texture. Stir in the thyme, ensuring it’s evenly distributed throughout the sauce.
Once the sauce has come to a simmer, return the chicken pieces to the skillet, placing them in the sauce. Spoon some of the sauce over the chicken to coat it, then cover the skillet with a lid. Let the chicken simmer gently for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
If you prefer a thicker sauce, you can make a slurry by mixing 2 tablespoons of flour with 2 tablespoons of water in a small bowl. Slowly whisk the slurry into the simmering sauce and cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
Once the chicken is cooked through and the sauce has thickened, remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary. Transfer the chicken to serving plates and spoon the shallot sauce over the top. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 10-12g
- Protein: 35g