Honeymoon Chicken Fricassee
Honeymoon Chicken Fricassee is a heartwarming, one-pan dish that brings elegance and comfort to your dining table. This recipe combines tender bone-in chicken thighs, golden-crisp on the outside, nestled in a creamy, herb-infused sauce enriched with dry white wine, chicken stock, and a touch of heavy cream. Carrots, celery, and baby potatoes add rustic charm and hearty texture to the dish, while fresh thyme and parsley elevate the flavors with their fragrant, earthy notes. Perfect for a romantic dinner or a cozy family meal, this all-in-one fricassee is easy to prepare in under an hour and pairs beautifully with crusty bread or a bed of rice. Discover the bliss of savoring every bite of this flavorful and satisfying classic!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine (e.g., Sauvignon Blanc)
- 2 cups chicken stock
- 0.5 cup heavy cream
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
- 1 pound baby potatoes, halved
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
In a large heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken thighs skin-side down and cook for 4-5 minutes, until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
Reduce heat to medium and add unsalted butter to the same skillet. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1 minute to eliminate the raw flour taste.
Deglaze the pan by pouring in the dry white wine, stirring to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Pour in the chicken stock and stir to combine. Return the chicken thighs to the skillet, nestling them into the sauce.
Add the halved baby potatoes and tuck the fresh thyme sprigs into the skillet.
Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, or until the chicken and potatoes are fully cooked and tender.
Remove the lid and stir in the heavy cream and lemon juice. Simmer uncovered for 5 minutes to thicken the sauce slightly.
Sprinkle the dish with chopped fresh parsley before serving. Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.1 g | 327% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 19.9 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4981 mg | 106% | |
*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.
