Chicken Fricasse with Rice
Savor the comforting flavors of classic French cuisine with this Chicken Fricassée with Rice recipe, a hearty dish that combines tender, golden-browned chicken thighs with a luscious cream-based sauce infused with aromatic vegetables, fresh thyme, and a hint of white wine. Perfectly paired with fluffy, long-grain white rice, this one-pan wonder strikes the perfect balance between elegance and simplicity. Whether you're looking for a cozy family dinner or an impressive meal for entertaining, this dish delivers warmth and flavor in every bite. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, and indulge in this satisfying, soul-warming meal that’s as easy to prepare as it is divine to eat. Keywords: chicken fricassée recipe, creamy chicken dinner, French chicken dish with rice.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Flip and cook the other side for an additional 3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and melt the butter in the same pan. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened and begin to caramelize.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables, and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pan by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan as it simmers for 2 minutes.
Add the chicken stock, heavy cream, thyme, bay leaf, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover the pan with a lid, and simmer for 30 minutes until the chicken is fully cooked and tender.
While the chicken cooks, prepare the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
Discard the bay leaf from the chicken fricassee and adjust the seasoning with salt and pepper if necessary.
Serve the chicken and creamy sauce over the cooked rice. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.1 g | 380% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 6228 mg | 271% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 22.8 g | ||
| Protein | 204.5 g | 409% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4020 mg | 86% | |
*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.
