Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf

Nutriscore Rating: 64/100

Indulge in the comforting warmth of this *Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf*, a dish that elegantly combines tender, golden-seared chicken thighs with a creamy, herb-infused sauce. Perfectly complemented by a fragrant, buttery rice pilaf, this recipe is a celebration of classic French-inspired flavors brought to life with everyday ingredients. The velvety sauce, made with aromatic vegetables, fresh thyme, and a hint of heavy cream, pairs beautifully with the nutty undertones of sautéed rice seasoned with a bay leaf and chicken bouillon. Ideal for a cozy weeknight dinner or an impressive weekend meal, this 70-minute, one-pot wonder offers a seamless balance of richness and simplicity. Serve it with a sprinkle of fresh parsley for a meal that’s as visually enticing as it is delicious.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 4 sprigs fresh thyme
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup long-grain rice
• 2 cups water
• 1 chicken bouillon cube
• 1 bay leaf (for rice pilaf)
• 2 tablespoons unsalted butter (for rice pilaf)
• 2 tablespoons fresh parsley, chopped

📝 Instructions

12 steps

1. Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside.

3. In the same skillet, lower the heat to medium and melt 2 tablespoons of butter. Add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.

4. Sprinkle the flour over the vegetables and stir well to form a paste. Cook for 1-2 minutes to eliminate the raw flour taste.

5. Slowly add the chicken broth while stirring to create a smooth sauce. Bring the mixture to a simmer.

6. Stir in heavy cream, fresh thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

7. Return the chicken thighs to the skillet, skin-side up, and ensure they are partially submerged in the sauce. Reduce heat to low, cover, and simmer for 30-35 minutes or until chicken is cooked through and tender.

8. While the fricassee is simmering, prepare the rice pilaf. Heat 2 tablespoons of butter in a medium saucepan over medium heat.

9. Add the dry rice and sauté until it becomes lightly golden and fragrant, about 2-3 minutes.

10. Add water, chicken bouillon cube, and one bay leaf. Stir to dissolve the bouillon and bring to a boil.

11. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf and fluff the rice with a fork.

12. To serve, spoon the creamy chicken fricassee over the rice pilaf, and garnish with freshly chopped parsley.

Nutrition Facts

1 serving (728.5g)

Calories		873
% Daily Value*
Total Fat		67.8 g	87%
	Saturated Fat	29.1 g	146%
	Polyunsaturated Fat	0.0 g
Cholesterol		221 mg	74%
Sodium		1565 mg	68%
Total Carbohydrate		28.4 g	10%
	Dietary Fiber	2.9 g	10%
	Total Sugars	5.1 g
Protein		33.5 g	67%
Vitamin D		0.2 mcg	1%
Calcium		108 mg	8%
Iron		2.9 mg	16%
Potassium		818 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.

Source of Calories

Fat: 2433 cal (71.0%%)

Protein: 535 cal (15.6%%)

Carbs: 460 cal (13.4%%)