Chicken Fricassee is a classic French dish featuring tender chicken simmered in a rich, creamy sauce with fresh vegetables and herbs. This comforting one-pot recipe is perfect for an elegant dinner or a cozy family meal. Easy to make, this timeless recipe is a must-try for anyone who loves hearty, flavorful meals.
How to Make
Creating this recipe is simple and rewarding. With a few fresh ingredients and some pantry staples, you can bring the flavors of French cuisine to your table.
Step-by-Step Instructions
Step 1
Heat oil in a large skillet or Dutch oven over medium heat. Season the chicken well with salt and pepper, then add it to the skillet. Cook for about 5 minutes per side, or until the chicken is golden brown. Remove the chicken from the skillet and set it aside on a plate.
Step 2
Melt butter over medium heat in the same skillet. Add onions, carrots, celery, and mushrooms, cooking for about 5 minutes until the vegetables are softened. Stir in the flour and cook for 1 minute, ensuring the flour is well incorporated.
Step 3
Slowly pour in the white wine, scraping up any browned bits from the bottom of the skillet to deglaze the pan. Let the wine simmer and reduce by half, which should take about 7 minutes.
Step 4
Add chicken broth and cream to the skillet, stirring to combine. Season with parsley, thyme, and additional salt and pepper to taste. Place the chicken back in the skillet, spooning the sauce over the pieces.
Step 5
Cook the chicken in the creamy sauce for about 15 minutes, or until the chicken is fully cooked and the sauce has thickened. Serve hot, and garnish with fresh herbs if you like.
Chicken Fricassee
Course: Chicken4
servings30
minutes40
minutesIngredients
4 bone-in, skin-on chicken thighs
4 chicken drumsticks
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
2 cups chicken broth
1/2 cup dry white wine (optional)
1/2 cup heavy cream
2 tablespoons all-purpose flour
2 sprigs fresh thyme
1 bay leaf
1/4 cup chopped parsley (for garnish)
Salt and pepper to taste
Directions
- Warm oil in a large, deep skillet over medium heat. Season the chicken well with salt and pepper on both sides. Add the chicken to the skillet and cook for about 5 minutes per side, or until golden brown. Lift the chicken from the skillet and place it on a plate.
- Warm the butter in the same skillet over medium heat. Add the chopped onion, carrot, celery, and mushrooms. Cook for about 5 minutes, or until the vegetables have softened.
- Stir in the flour and cook for about 1 minute to create a roux. Add the white wine and use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 7 minutes.
- Stir in the chicken broth and heavy cream into the skillet. Season with parsley, thyme, salt, and pepper. Mix everything together and bring the mixture to a gentle simmer.
- Place the browned chicken back into the skillet, gently nestling it into the sauce. Cover the skillet and simmer for about 15 minutes, or until the chicken is cooked through and the sauce has thickened. Ensure that the chicken’s internal temperature has reached 165°F.
- Take the skillet off the heat and serve the chicken fricassee with mashed potatoes, rice, or crusty bread to soak up the rich, creamy sauce. Garnish with additional parsley, if desired.
FAQ
- What is Chicken Fricassee?
- Chicken fricassee is a French dish made with chicken, vegetables, and a creamy white wine sauce. It’s perfect for a comforting dinner.
- How do I make Chicken Fricassee?
- To make chicken fricassee, you’ll cook seasoned chicken, then create a creamy sauce with butter, wine, and cream, adding vegetables and simmering until the chicken is tender.
- Can I use other vegetables in Chicken Fricassee?
- Yes! You can use other vegetables like peas, leeks, or garlic, depending on your preference.
- What to serve with Chicken Fricassee?
- Chicken fricassee pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
