Description
Chicken Fricassee is a timeless comfort food that combines tender chicken in a rich, creamy sauce made with white wine, broth, and aromatic vegetables. This French-inspired dish is both simple and luxurious, perfect for a cozy family dinner or a special occasion. The creamy sauce is so delicious that it’ll have you wanting to scoop up every last bite with crusty bread!
Ingredients
Units
Scale
- 4 bone-in, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/2 cup white wine (dry)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and brown them on both sides (about 5-6 minutes per side). Once browned, remove the chicken and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Deglaze the Pan: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to cook off the alcohol.
- Make the Sauce: Stir in the chicken broth and thyme, and add the bay leaf. Return the chicken to the pan, skin side up, and bring to a simmer. Cover and cook on low for 25-30 minutes, or until the chicken is fully cooked and tender.
- Finish the Sauce: Remove the chicken from the pan and set it aside. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the skillet while stirring to avoid lumps. Simmer the sauce for an additional 5-7 minutes until it thickens. Season with salt and pepper to taste.
- Serve: Return the chicken to the skillet, spoon the creamy sauce over it, and garnish with fresh parsley. Serve over mashed potatoes, rice, or with crusty bread for dipping.
Notes
- Chicken Variations: Feel free to use bone-in chicken breasts instead of thighs if you prefer white meat. You can also use boneless, skinless chicken pieces for a quicker cook time.
- Wine Substitute: If you prefer not to use wine, you can substitute it with additional chicken broth or a splash of apple cider vinegar for acidity.
- Extra Veggies: Add mushrooms, peas, or pearl onions to the sauce for extra flavor and texture.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 375
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg