Description
Chicken fricassee brings tender poultry and mushrooms together in a silky cream sauce that coats each bite perfectly. Your stovetop becomes the place where simple ingredients like wine and broth combine to create something truly satisfying for dinner.
Ingredients
Scale
Chicken and Seasoning:
- 6 chicken pieces, bone-in and skin-on
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cooking Fats:
- 2 tablespoons olive oil
- 2 tablespoons butter
Vegetables and Aromatics:
- 8 ounces mushrooms, sliced
- 2 celery stalks, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
Sauce and Broth:
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
Herbs and Seasonings:
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh thyme or parsley for garnish
Instructions
- Pat your chicken pieces dry using paper towels, then season both sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven over medium-high heat until the butter melts and foams.
- Place your 6-8 chicken pieces skin-side down in the hot fat and let them brown for 6-8 minutes at medium-high heat without moving them around.
- Flip each piece and cook for another 4-5 minutes at medium-high heat until the second side develops color, then transfer to a plate.
- Add 8-10 ounces of sliced mushrooms, 2 sliced celery stalks, and 1 chopped large onion to the same pot over medium heat.
- Cook your vegetables for 7-8 minutes at medium heat, stirring occasionally, until they soften and the mushrooms release their liquid.
- Stir in 2 minced garlic cloves and cook for 30 seconds at medium heat until fragrant.
- Sprinkle 2 tablespoons of all-purpose flour over your vegetables and stir constantly for 2-3 minutes at medium heat until the mixture turns light golden.
- Pour in 1/2 cup of white wine slowly while stirring, then add 2 cups of chicken broth, 1 teaspoon of dried thyme, and 1 bay leaf.
- Return your chicken to the pot skin-side up, then bring everything to a boil at medium-high heat.
- Cover the pot, reduce heat to low, and simmer for 35-45 minutes at low heat until your chicken is tender and cooked through.
- Transfer the chicken pieces to a clean plate and remove the bay leaf from the sauce.
- Stir 1/2 cup of heavy cream into your sauce and let it cook for 5 minutes at low heat until it thickens slightly, then taste and adjust your seasonings.
- Place the chicken back into the pot and warm it through for 2 minutes at low heat, then garnish with fresh thyme or parsley before serving.
Notes
- Patting your chicken completely dry before seasoning helps it brown properly instead of steaming in the pan.
- If your sauce seems too thick after adding cream, thin it out with a splash of chicken broth or white wine until it reaches the consistency you prefer.
- For a lighter version, substitute heavy cream with a mixture of equal parts Greek yogurt and chicken broth, stirring it in off the heat to prevent curdling.
- Brown your chicken skin-side down first so the skin stays crispy and acts as a natural thickener when it releases its fat into the sauce.
- Prep Time: 10-12 minutes
- Cook Time: 59-66 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg