Chicken Fricassee
Transport your taste buds to the heart of comforting French cuisine with this Chicken Fricassee recipe—an irresistible one-pot wonder perfect for cozy dinners. Tender, bone-in, skin-on chicken thighs are pan-seared to golden perfection before being simmered in a luscious, creamy sauce infused with dry white wine, fresh thyme, and a hint of garlic. A medley of sautéed onions, carrots, celery, and mushrooms adds layers of earthy, savory flavor, while a final splash of lemon juice brightens the dish beautifully. Serve this rich and hearty chicken stew over fluffy rice, velvety mashed potatoes, or crusty bread for a satisfying meal your family will love. Ready in just over an hour, this timeless classic is sure to impress!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and sliced)
- 2 medium celery stalks (sliced)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine
- 2 cups chicken stock
- 0.5 cup heavy cream
- 3 sprigs fresh thyme
- 1 leaf bay leaf
- 8 ounces mushrooms (sliced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden and crispy. Flip and cook an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the diced onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Add the minced garlic and sauté for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Pour in the dry white wine, stirring to deglaze the pan and scrape up any browned bits. Let the wine reduce by half, about 2-3 minutes.
Add the chicken stock, heavy cream, fresh thyme, and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up, along with any juices that may have accumulated. Cover and simmer on low heat for 30 minutes, stirring occasionally.
While the chicken simmers, sauté the sliced mushrooms in a separate pan with a touch of olive oil over medium heat until golden brown, about 5-6 minutes. Set aside.
After 30 minutes of simmering, fold the sautéed mushrooms into the fricassee sauce. Cook uncovered for another 5-7 minutes until the sauce thickens slightly.
Remove the skillet from heat and discard the thyme sprigs and bay leaf. Stir in the lemon juice and garnish with chopped fresh parsley.
Serve warm over rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 736 mg | 16% | |
*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.
