Description
Chicken fricassee whisks French culinary tradition into a heartwarming dish blending tender chicken with silky sauce. Simmered with herbs and white wine, this elegant meal promises comfort that draws you closer with each delicious spoonful.
Ingredients
Scale
Proteins:
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 cups chicken broth
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
Seasonings, Herbs, and Other Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic version)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Gently blot chicken pieces with paper towels, ensuring surface is moisture-free. Liberally season with salt, freshly ground pepper, and smoky paprika for deep flavor complexity.
- Select a robust skillet or enameled Dutch oven. Melt olive oil and butter together over medium-high heat until shimmering. Carefully arrange chicken pieces to develop a rich, golden-brown exterior, approximately 4-5 minutes per side. Transfer browned chicken to a holding plate.
- Within the same pan, introduce diced onions, sliced carrots, chopped celery, and minced garlic. Sauté until vegetables soften and release their aromatic essences, roughly 3-4 minutes. Incorporate sliced mushrooms, continuing to cook until they release their moisture and caramelize slightly.
- Dust vegetables with flour, stirring continuously to create a light roux. Deglaze the pan with crisp white wine, scraping accumulated flavor fragments from the bottom. Allow liquid to reduce and concentrate, approximately 2 minutes. Pour in robust chicken broth, introducing fragrant thyme and a singular bay leaf.
- Gently nestle seared chicken pieces back into the developing sauce. Reduce heat, cover, and allow gentle simmering for 30-35 minutes, ensuring chicken reaches perfect tenderness and absorbs surrounding flavors.
- Swirl in luxurious heavy cream, letting the sauce develop a silky, slightly thickened consistency over an additional 5-minute simmer.
- Extract bay leaf and garnish with freshly chopped parsley. Present this comforting dish alongside creamy mashed potatoes, fluffy rice, or a rustic crusty bread to capture every delectable droplet of sauce.
Notes
- Moisture Matters: Pat chicken completely dry before seasoning to ensure a crispy, golden-brown exterior that locks in delicious flavors.
- Flour Power: Use room temperature flour when thickening the sauce to prevent lumps and create a smooth, silky texture.
- Cream Control: Add heavy cream at the very end and avoid boiling to prevent separation and maintain a luxurious, velvety sauce consistency.
- Dietary Flexibility: Swap heavy cream with coconut milk for a dairy-free version or use Greek yogurt for a lighter, tangy alternative that keeps the dish creamy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 470
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 150 mg