Chicken Fricassée

Chicken Fricassée is the quintessential French one-pot dish made with browned chicken slowly simmered with aromatics, vegetables, and silky cream sauce.

📝 Ingredients

• 6 chicken thighs skin-on and bone-in
• Salt and pepper to taste
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 10 oz mushrooms (sliced)
• 1 large yellow onion (chopped)
• 1 large carrot (diced)
• 1 stalk celery (diced)
• 2 cloves garlic (finely minced)
• 3 tbsp all-purpose flour
• 1/2 cup white wine
• 3 cups chicken stock
• 1 bay leaf
• 3 sprigs thyme (or 1/2 tsp dried thyme)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley (chopped)
• 2/3 cup heavy cream

👨‍🍳 Instructions

1. 1Pat chicken dry with paper towels, then season with salt and pepper.
2. 2Melt butter and olive oil in a heavy-bottomed pot or skillet over medium-high heat. Place the chicken thighs skin side down in the pan and cook for four to five minutes until golden brown. Remove the chicken from the skillet. Set aside.
3. 3Add mushrooms, onion, carrot, and celery. Leave to Cook for 5 minutes.
4. 4Stir in the minced garlic and cook for 30 seconds. Add flour and cook for 1 minute.
5. 5Add the wine and chicken stock. Stir well to deglaze the pan. Throw in the bay leaf and thyme.
6. 6Stir in the heavy cream and place the chicken skin-side up back into the sauce. Cover and leave to simmer on medium-low for 10 minutes.
7. 7Remove the lid and let it simmer for another 20 minutes. The chicken is cooked when the internal temperature reaches 75°C/167°F or slightly higher.
8. 8Sprinkle with parsley, and serve over mashed potato, cauliflower rice, or white rice.