Delicious Chicken Fricassee
Indulge in the rich and comforting flavors of this Delicious Chicken Fricassee, a classic French-inspired dish that's perfect for a cozy family dinner. Tender, golden-seared chicken thighs are simmered in a velvety, herb-infused sauce made with white wine, chicken stock, and a touch of heavy cream. This one-pan recipe is loaded with wholesome ingredients like carrots, mushrooms, and aromatic garlic, creating a symphony of flavors that is both hearty and elegant. With only 20 minutes of prep time and approachable cooking techniques, this creamy chicken fricassee comes together seamlessly for an impressive meal. Serve it over fluffy rice, buttery mashed potatoes, or crusty bread to soak up every last bit of the luscious sauce. Perfect for weeknight dinners or entertaining guests, this recipe is a must-try for any comfort food lover!
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Recipe Information
Ingredients
- 4 pieces bone-in, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 8 ounces button mushrooms, sliced
- 2 cups chicken stock
- 0.5 cups dry white wine
- 0.5 cups heavy cream
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Place the all-purpose flour in a shallow dish. Dredge each chicken thigh in the flour, shaking off any excess.
In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Once hot, add the chicken and sear until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the sliced carrots and mushrooms. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the skillet for extra flavor.
Stir in the heavy cream, then add the thyme sprigs and bay leaf. Mix well to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables.
Lower the heat to a gentle simmer, cover the skillet, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the thyme sprigs and bay leaf from the skillet.
Garnish the dish with freshly chopped parsley just before serving.
Serve the Chicken Fricassee warm over rice, mashed potatoes, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 701 mg | 15% | |
*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.
