Chicken Fricassée

This chicken fricassée recipe is a streamlined version of the classic French stew. The white wine cream sauce is perfection!

📝 Ingredients

• 3 pounds bone-in skin on chicken pieces (drumsticks, thighs, bone-in chicken breasts or mix of all)
• 2 1/2 teaspoons kosher salt (divided)
• 1/2 teaspoon ground black pepper (divided)
• 4 tablespoons unsalted butter (divided)
• 8 ounces baby bella mushrooms (quartered or sliced)
• 3 medium carrots (1/4-inch diced (about 1 1/2 cups))
• 2 celery stalks (1/4-inch diced (about 2/3 cup))
• 1 medium yellow onion (1/4-inch diced (about 1 1/2 cups))
• 3 tablespoons all-purpose flour
• 1 cup dry white wine or chicken stock
• 3 cups low-sodium chicken broth
• 10 to 12 ounces frozen pearl onions no need to thaw
• 6 springs fresh thyme (tied into a bundle)
• 1 bay leaf
• 1/2 cup half-and-half
• 1 tablespoon cornstarch
• 1/8 teaspoon ground nutmeg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Italian parsley (chopped)

👨‍🍳 Instructions

1. 1Season: Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
2. 2Sear: In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
3. 3Sauté: Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
4. 4Sweat: To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
5. 5Sprinkle the flour over the top. Cook, stirring constantly, until the flour turns golden, about 1 full minute.
6. 6Deglaze: Slowly pour in the wine, then use a wooden spoon to scrape up any browned bits on the bottom of the pot. Let cook and reduce for 2 minutes, stirring often. Add the chicken broth, stirring until smoothly combined.
7. 7Simmer: Add the pearl onions, thyme bundle, bayleaf, and seared chicken along with any juices that have collected on the plate. The chicken should be just submerged in liquid; if it’s not, add more broth or water until it is. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook the chicken, maintaining a very gentle simmer, for 30 minutes.
8. 8Add: Remove the lid from the pot. Fish out the thyme bundle and bayleaf and discard. In a bowl or liquid measuring cup, whisk together the half-and-half and cornstarch, until smoothly combined. Add to the pot and stir. Stir in the nutmeg.
9. 9Thicken: Increase the heat to bring the liquid to a simmer. Partially cover the pot and let simmer 10 minutes more. Periodically lift the lid and stir the pot, running a wooden spoon along the bottom to prevent sticking. The mixture will thicken slightly.
10. 10Finish: Stir in the lemon juice, parsley, and reserved mushrooms. Carefully taste and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.