Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf
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.
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Recipe Information
Ingredients
- 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
Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
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.
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.
Sprinkle the flour over the vegetables and stir well to form a paste. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly add the chicken broth while stirring to create a smooth sauce. Bring the mixture to a simmer.
Stir in heavy cream, fresh thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
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.
While the fricassee is simmering, prepare the rice pilaf. Heat 2 tablespoons of butter in a medium saucepan over medium heat.
Add the dry rice and sauté until it becomes lightly golden and fragrant, about 2-3 minutes.
Add water, chicken bouillon cube, and one bay leaf. Stir to dissolve the bouillon and bring to a boil.
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.
To serve, spoon the creamy chicken fricassee over the rice pilaf, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.0 g | 396% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 7205 mg | 313% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3644 mg | 78% | |
*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.
