Chicken Fricassee
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
6 people
-
Calories
538 kcal
-
Course
Main Course
-
Cuisine
French
Chicken Fricassee
Description
This Chicken Fricassee recipe begins by seasoning and browning chicken thighs and legs to develop color without fully cooking them. The pan is then used to sauté onions, carrots, garlic, and thyme in butter, creating a flavorful base. Flour is added to create a roux, which thickens the sauce as white wine and chicken stock are incorporated.
After returning the chicken to the pan with the sauce, the dish is baked uncovered at 350°F to finish cooking, allowing the meat to become tender and the flavors to meld. Finally, heavy cream is stirred in to enrich the sauce, imparting a velvety texture and a mild creaminess. The seasoning with salt and pepper is adjusted at the end.
The dish offers a balance of tender chicken in a creamy, herb-infused sauce, featuring mild sweetness from the carrots and the acidity of white wine. It is suited for serving with rice, mashed potatoes, or crusty bread to soak up the sauce.
Ingredients
- 1 Tbsp olive oil
- 8 chicken thighs combined
- 8 chicken legs combined
- salt to taste
- black pepper to taste
- 1 Tbsp butter unsalted
- 1 onion chopped, small
- 2 cloves garlic minced
- 2 carrot cut in large pieces
- 3-4 prigs thyme (leaves only)
- 2 Tbsp all-purpose flour
- 1/2 cup white wine such as Sauvignon Blanc, dry
- 1 1/2 cup chicken stock
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
- Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
- Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbs | 9g | |
| Protein | 30g | 60% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 193mg | 64% |
| Sodium | 270mg | 11% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3930IU | 79% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
