Chicken Fricase
Warm, comforting, and bursting with rustic charm, Chicken Fricase is a French-inspired one-pot dish perfect for any dinner table. In this recipe, tender bone-in chicken thighs are seared to golden perfection, then simmered in a rich, creamy sauce made with dry white wine, chicken stock, and a medley of aromatic vegetables like carrots, celery, and onions. Fragrant thyme and bay leaf infuse the dish with delicate herby notes, while a splash of heavy cream brings luxurious texture to the sauce. This easy yet elegant dish is ideal for weeknight meals or special gatherings, served alongside fluffy rice, buttery mashed potatoes, or crusty bread to soak up every drop of the velvety sauce. Perfectly balanced and packed with flavor, Chicken Fricase is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 medium celery stalks, sliced
- 0.5 cup dry white wine
- 2 cups chicken stock
- 3 pieces fresh thyme sprigs
- 1 piece bay leaf
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and pepper on all sides.
Dust the chicken lightly with the all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs in batches, skin-side down first, until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Lower the heat to medium and add the chopped onion, stirring frequently until softened, about 3 minutes.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, or until the vegetables begin to soften.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.
Add the chicken stock, thyme sprigs, and bay leaf to the skillet. Return the chicken thighs to the pan, nestling them into the liquid.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and set aside. Discard the thyme sprigs and bay leaf.
Stir in the heavy cream and let the sauce simmer, uncovered, for 5-7 minutes, or until it thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top to coat.
Garnish with freshly chopped parsley and serve warm, preferably with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 578 mg | 12% | |
*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.
