Southern Chicken Fricassee
Indulge in the comforting flavors of Southern Chicken Fricassee, a classic dish brimming with rustic charm and hearty appeal. This recipe features tender, golden-browned bone-in chicken thighs nestled in a velvety, herb-infused cream gravy. A trio of sautéed vegetables—onion, celery, and carrots—adds depth and balance, while garlic imparts a subtle kick. The gravy is enriched with a roux made from seasoned flour and simmered with aromatic thyme and bay leaves for a rich, layered profile. Serve this Southern favorite atop fluffy white rice or alongside buttery biscuits for a meal that feels like a warm embrace. Perfect for weeknight dinners or gatherings, this dish combines traditional cooking techniques with satisfying Southern comfort. Garnish with fresh parsley for a vibrant finish that ties the flavors together beautifully!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons paprika
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 0.5 cups heavy cream
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 2 tablespoons chopped fresh parsley, for garnish
- 4 servings cooked white rice or biscuits (optional, for serving)
Instructions
Pat the chicken thighs dry with paper towels and season with salt, black pepper, and paprika on both sides.
Dredge the chicken in the flour, lightly coating each piece and shaking off any excess.
In a large heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium heat.
Add the chicken thighs, skin side down, and sear for 4–5 minutes per side until golden brown. Once browned, remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion, celery, and carrots. Sauté for 5–7 minutes until the vegetables soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle 2 tablespoons of the reserved dredging flour into the skillet and cook for 1–2 minutes, stirring constantly to make a light roux.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and let it thicken slightly.
Stir in the heavy cream, fresh thyme sprigs, and bay leaves. Return the chicken thighs to the skillet, skin side up.
Reduce the heat to low, cover the skillet, and let the fricassee simmer for 30 minutes, or until the chicken is fully cooked and tender.
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Discard the thyme sprigs and bay leaves.
Serve the chicken fricassee hot over cooked white rice or alongside freshly baked biscuits. Garnish with chopped fresh parsley for freshness and color.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 743 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.
