Chicken Fricassee is a comforting and classic French dish made with chicken simmered in a rich, creamy sauce with vegetables. Here's a traditional recipe:
Ingredients:
- 4 bone-in, skin-on chicken thighs (or a mix of chicken thighs and drumsticks)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz (225g) mushrooms, sliced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 1/2 cup heavy cream
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
- Fresh parsley, chopped, for garnish
Instructions:
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Prepare the chicken: Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned (about 4-5 minutes per side). Remove the chicken and set aside.
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Cook the vegetables: In the same pan, melt the butter and add the chopped onion, garlic, carrots, celery, and mushrooms. Sauté for about 5 minutes until the vegetables are softened.
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Make the sauce: Sprinkle the flour over the vegetable mixture and stir to coat evenly. Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps. Add the bay leaf and thyme, then bring the sauce to a simmer.
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Simmer the chicken: Return the chicken thighs to the skillet, skin-side up. Cover the pan and reduce the heat to low. Simmer gently for about 30 minutes, until the chicken is cooked through and tender.
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Add cream: Once the chicken is fully cooked, remove it from the skillet and set aside. Stir the heavy cream into the sauce and let it simmer for 3-5 minutes until thickened slightly. Adjust the seasoning with salt and pepper if needed.
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Serve: Return the chicken to the skillet, spooning some sauce over the top. Garnish with fresh parsley and serve with rice, mashed potatoes, or crusty bread.
Enjoy your Chicken Fricassee!
