Chicken Fricassee
Yield: 4 Servings
Calories: 669kcal
I love making chicken fricassee because it's a flavorful and comforting dish that is perfect for cozy nights at home.
Ingredients
- 2 ½ pounds (908 g) bone-in chicken thighs and drumsticks, 8 pieces
- 2 tablespoons (30 g) unsalted butter
- 1 teaspoons (6 g) kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 cup (143 g) diced yellow onions, ½" dice
- 1 pound (454 g) white mushrooms, halved
- 1 tablespoon (10 g) minced garlic
- ¼ cup (34 g) all-purpose flour
- ½ cup (120 ml) dry white wine
- 3 ½ cups (840 ml) unsalted chicken stock
- 3 springs of thyme
- 1 bay leaf
- ½ cup (120 ml) heavy whipping cream
- ⅛ teaspoon ground nutmeg
- 2 teaspoons chopped parsley
Instructions
- Prepare the Chicken - Trim any excess skin and fat from the chicken thighs. Dry the surface with a paper towel. Generously season with salt and pepper on both sides.
- Sear the Chicken - Heat a large skillet or Dutch oven over medium heat. Melt the butter, then add the chicken. Sear each side until golden brown, about 4 to 5 minutes. Transfer to a plate.
- Cook the Aromatics - Add the onions and saute until translucent, about 2 minutes. Add the garlic, and saute until fragrant, 30 seconds. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Saute until tender, about 2 minutes.
- Make the Sauce - Add the flour, stir, and cook for 1 minute. Add the wine and stir to deglaze, scraping the bottom of the pan to remove the browned bits. Stir in the chicken stock, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over medium-high heat, and cook until lightly thickened, about 2 to 3 minutes.
- Braise the Chicken - Add the chicken, skin side up to the pan. Add the thyme and bay leaf. Cover and simmer over low heat until the chicken reaches 170ºF (77ºC) on a meat thermometer, about 25 to 30 minutes.
- Reduce the Sauce - Transfer the chicken to a clean plate and cover to keep warm. Discard the sprig and bay leaf. Bring the stock to a boil over medium-high heat, reducing to thicken, about 5 to 10 minutes.
- Add the Cream - Stir in the cream and nutmeg. Simmer over medium heat until the sauce thickens, about 5 minutes. Taste and season with salt and pepper.
- To Serve - Add the chicken back to the pan to warm for about 5 minutes. Garnish with parsley and serve hot.
Notes
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Microwave on high setting in 30-second increments until hot. Alternatively, cook in a pan over medium heat until hot.
- Make it Gluten-Free: Combine 2 tablespoons cornstarch with 1/4 cup of water. Add after reducing the stock, and cook until thickened, about 1 minute.
Nutrition
Calories: 669kcal | Carbohydrates: 12g | Protein: 45g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 193mg | Sodium: 796mg | Potassium: 1024mg | Fiber: 2g | Sugar: 5g | Vitamin A: 889IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 3mg
Recipe Link
Recipe Video