Pulled Chicken Frikassee
Discover comfort food at its finest with this Pulled Chicken Frikassee, a modern twist on a classic European dish. Succulent, slow-simmered chicken thighs are gently shredded and nestled in a creamy, velvety sauce infused with aromatic garlic, onion, and a medley of fresh vegetables like carrots, celery, and sweet peas. A splash of lemon juice brightens the rich flavors, while freshly chopped parsley adds a pop of freshness to every bite. Perfectly balanced with a hint of creaminess and a luscious texture, this one-pot wonder is ideal for serving over rice, pasta, or alongside crusty bread for an unforgettable meal. With a prep time of just 15 minutes and a simmering low-and-slow approach, this Pulled Chicken Frikassee is a comforting dish you'll want in your weeknight dinner rotation.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then brown them in the pot for 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the remaining olive oil and butter. Stir until the butter is melted.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to avoid lumps, then add the bay leaf.
Return the browned chicken thighs to the pot. Cover and simmer over low heat for 25 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
Stir the heavy cream and lemon juice into the pot, then return the shredded chicken to the sauce.
Add the frozen peas, salt, and black pepper. Let the mixture simmer for another 5 minutes to heat everything through.
Remove the pot from heat and garnish with fresh parsley. Adjust seasoning to taste before serving.
Serve the Pulled Chicken Frikassee over rice, pasta, or with warm crusty bread.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 789 mg | 17% | |
*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.
