Chicken Fricassee
Chicken Fricassee is a classic French dish made by simmering chicken in a creamy sauce with vegetables and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in, skin-on) | 800 | Grams |
| Butter (unsalted) | 4 | Tbsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Onion (medium, finely chopped) | 1 | Count |
| Carrot (medium, sliced) | 2 | Count |
| Celery Stalk (sliced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| All-purpose Flour | 3 | Tbsp |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Dry White Wine | 250 | Milliliters |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Bay Leaf | 1 | Count |
| Fresh Thyme (tied with kitchen string) | 1 | Bunch |
| Mushrooms (sliced) | 200 | Grams |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Parsley (fresh, chopped) | 1 | Bunch |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground, or to taste) | 1 | Tsp |
Instructions
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes on each side. Remove and set aside.
- In the same skillet, add remaining butter, onion, carrot, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
- Stir in flour and cook for 1 minute, then gradually add chicken broth and wine, stirring constantly until the sauce thickens.
- Return chicken to the skillet, add bay leaf and thyme, cover, and simmer on low heat for 25 minutes.
- Add mushrooms and continue to simmer for another 10 minutes until chicken is cooked through.
- Stir in heavy cream and lemon juice, cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Remove bay leaf and thyme. Garnish with chopped parsley before serving.
Prep
- Thaw chicken thighs if frozen
Kitchen equipment
Large SkilletKitchen String