5 from 6 votes
Chicken Fricassee
Chicken Fricassee is tender chicken braised in a creamy white wine sauce that is bursting with vegetables and flavor. Serve over mashed potatoes, rice or pasta!
Prep Time
20 mins
Cook Time
40 mins
Servings:
4
Calories:
872 kcal
Course:
Main Course
Cuisine:
French, American
Ingredients
Chicken
- 2 tablespoons olive oil
- 8 chicken thighs skin on, bone-in
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
White Wine Cream Sauce
- 2 tablespoons butter
- 1 cup white onion diced
- 2-3 large carrot peeled then cut on the bias
- 1 pound mushrooms sliced
- 2 tablespoons garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 teaspoons thyme not the stems!, fresh minced leaves
Instructions
- Preheat your oven to 375ºF. Whisk the flour, garlic powder, salt and pepper together in a small bowl. Pat each chicken thigh dry with a paper towel, then dredge each piece through the flour. Place on a plate.
- Heat the oil in a large, ovenproof skillet or braising pan over medium high heat. Place the chicken skin side down in the hot oil and fry until browned, around 8-9 minutes, adding more oil if needed. Flip and brown the underside for 5-6 minutes. Remove and place on a plate.
- Drain all but 1 tablespoon of the oil from the pan and add in the butter.
- Add the prepped onions, carrots and mushrooms and cook, stirring, until mushrooms have released their moisture and are golden brown.
- Add the garlic and saute until fragrant.
- Add the flour and cook until the flour is mixed throughout and smells slightly nutty.
- Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is also not clumping and mixes in. Once done, stir in the chicken broth.
- Place the chicken thighs into the pan between the vegetables.
- Bake uncovered in the oven for 30-35 minutes until the carrots are tender and the chicken is at least 185ºF on an instant read thermometer.
- Remove the pan from the oven and stir the cream into the sauce. Garnish with the fresh thyme leaves.
- Serve over mashed potatoes, rice or pasta.
Cup of Yum
Notes
- The nutrition calculator adds in all of the cream and oil, calories will be lower than stated.
Nutrition Information
Calories
872kcal
(44%)
Carbohydrates
30g
(10%)
Protein
44g
(88%)
Fat
62g
(95%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
25g
(125%)
Trans Fat
1g
(50%)
Cholesterol
277mg
(92%)
Sodium
593mg
(25%)
Potassium
1155mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
6806IU
(136%)
Vitamin C
15mg
(17%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 872
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 30g | 10% |
| Protein | 44g | 88% |
| Fat | 62g | 95% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 277mg | 92% |
| Sodium | 593mg | 25% |
| Potassium | 1155mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6806IU | 136% |
| Vitamin C | 15mg | 17% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.