Chicken and Carrot Fricassee
Delight your taste buds with this comforting Chicken and Carrot Fricassee, a one-pan wonder bursting with flavor and creamy goodness. Tender chicken thighs are seared to golden perfection and braised in a velvety sauce infused with garlic, fresh rosemary, and thyme. The addition of sweet carrots and sautéed onion adds a delightful depth, while a touch of heavy cream brings luscious richness to every bite. This rustic yet elegant dish is perfect for busy weeknights or special occasions, requiring just 15 minutes of prep time before allowing the skillet to do the work. Serve over fluffy rice, creamy mashed potatoes, or a slice of crusty bread to soak up the savory sauce. Easy to prepare and satisfyingly delicious, this Chicken and Carrot Fricassee will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 3 medium carrots
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs dry using paper towels and season them with salt and black pepper on both sides.
Peel and slice the carrots into thin rounds. Dice the onion, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down (if using bone-in, skin-on chicken), and cook for 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the diced onion and cook until softened, about 3-4 minutes.
Add the carrots and garlic to the skillet and sauté for an additional 3 minutes until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to make a roux.
Gradually pour in the chicken broth while stirring, ensuring no lumps form. Bring the mixture to a gentle simmer.
Stir in the rosemary, thyme, and heavy cream. Adjust the seasoning with additional salt and pepper to taste.
Return the chicken to the skillet, nestling it into the sauce and vegetables. Cover the skillet and reduce the heat to low. Let it simmer for 25-30 minutes until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Serve the Chicken and Carrot Fricassee hot over cooked rice, mashed potatoes, or crusty bread. Garnish with fresh thyme or parsley if desired.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.4 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2713 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
