Chicken Fricassee
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
753 kcal
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Course
Main Course
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Cuisine
French
Chicken Fricassee
Description
This Chicken Fricassee recipe starts with thoroughly seasoned chicken thighs seared in olive oil and butter until browned. Vegetables including diced onion, carrots, celery, and cremini mushrooms are then cooked in the pan until soft. Garlic is added briefly before stirring in flour to create a roux. White wine and chicken stock are deglazed into the pan to incorporate all flavors and build the sauce base. The mixture then simmers with thyme, parsley, and a bay leaf to develop aroma and flavor complexity. The sauce is finished with heavy cream and optionally egg yolks for added richness and smooth texture.
The dark meat chicken thighs and legs are cooked to a recommended internal temperature of at least 175°F to break down connective tissue, resulting in tender meat. The slow-cooked method yields a creamy, luscious sauce with both acidity from the wine and depth from the herbs. The mushrooms add savory umami and the vegetables provide sweet undertones, enhancing the overall profile.
This dish pairs well served over buttered noodles, rice, or crusty bread to soak up the sauce. It offers a substantial and comforting meal with layered flavors that develop from the searing and slow simmering process.
To adjust seasoning, taste the sauce before serving as the concentration may reduce the need for extra salt. Egg yolks may be omitted by adding slightly more heavy cream. Lemon juice can be added for extra acidity if desired. Leftovers keep refrigerated for up to three days and reheat well on the stovetop or microwave.
Ingredients
- 3 1/2 pounds chicken thighs or a combination of legs and thighs
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrot diced
- 2 celery diced, ribs
- 12 ounces cremini mushrooms quartered
- 3 cloves garlic minced
- 1/4 cup flour
- 3 cups chicken stock low sodium
- 1 cup white wine dry
- 3 tablespoons flat-leaf parsley minced, Italian
- 4 prigs thyme
- 4 prigs parsley
- 1 large bay leaf
- salt to taste
- black pepper to taste
- 1/2 cup heavy cream
- 2 large egg at room temperature, yolk
Instructions
- Heat a large Dutch oven or heavy pan to a touch less than medium heat. Pat the chicken very dry with paper towels and season very well with salt and pepper on both sides. Add the olive oil and begin searing the chicken skin side down. After 2 minutes, add 2 tablespoons of butter to the pan. Sear chicken for 5 minutes then flip and cook for another 3 minutes. Do not overcrowd the pot. Work in batches and place seared chicken onto a plate.
- Add the remaining butter and the onions, celery, and carrots to the pan. Cook until soft (about 8-10 minutes) then add the mushrooms. Continue cooking until they release their liquid (about 5 minutes). Season the veggies with a touch of salt. Add the garlic and cook until fragrant (about 1 minute) then add the flour and cook for 1 more minute stirring frequently to thoroughly incorporate.
- Add the wine and chicken stock to the pot. Turn heat to high and with a wooden spoon dislodge all of the flavor bits from the bottom of the pot. Cook for 1 minute then turn the heat down to medium-high.
- Next, add the chicken and juices to the pot skin side up along with the parsley sprigs, thyme sprigs, and bay leaf. Cook for 5 minutes or until bubbling aggressively.
- Turn heat down to medium-low and cover partially with a lid. Cook for approximately 30-35 more minutes or until the chicken thighs reach at least a 175f internal temperature.
- Once the chicken is fully cooked, move it to a plate and finish the sauce. Turn heat to high and reduce the liquid in the pot by about half. This will take about 5 minutes. At this time remove the herb sprigs and bay leaf.
- Whisk the egg yolks and heavy cream together in a bowl. Add 1 tablespoon of the hot cooking liquid while whisking. Continue to add the liquid 1-2 tablespoons at a time until you have added at least 1/2 a cup of the hot liquid. Pour the tempered mixture back into the pot and stir well.
- Add the minced parsley into the sauce and stir to combine. Taste test the sauce and season with salt and pepper to taste. For a touch more acid, add lemon juice to your liking, but the wine is normally sufficient. Return the chicken to the pot and cook for 3-5 minutes or until the chicken is hot. Serve with crusty bread. Enjoy!
Notes
- Test the sauce before adding extra salt due to its reduced concentration to avoid over-salting.
- Dark meat chicken thighs and legs should reach at least 175°F internally to become tender as connective tissues break down.
- Egg yolks may be replaced with additional heavy cream if preferred for sauce richness.
- Adding a splash of lemon juice before serving can enhance acidity but is optional because the wine provides some acidity already.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Calories | 753kcal | 38% |
| Carbohydrates | 12.2g | 4% |
| Protein | 81.6g | 163% |
| Fat | 37.4g | 58% |
| Saturated Fat | 13.8g | 69% |
| Cholesterol | 340mg | 113% |
| Sodium | 755mg | 31% |
| Potassium | 1031mg | 22% |
| Fiber | 1.9g | 8% |
| Sugar | 3.4g | 7% |
| Calcium | 79mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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