Chicken Fricassee
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
450 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Fricassee
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A hearty and satisfying one-pot French stew.
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Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- ½ teaspoon salt plus more, to taste
- ½ teaspoon ground black pepper plus more, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup (101g) celery sliced, approximately 3 ribs
- 1 cup (90g) carrots peeled and sliced, approximately 3 carrots
- ½ white onion diced
- 8 ounces (227g) baby bella mushrooms cleaned and sliced
- 3 cloves garlic peeled and finely minced
- 2 bay leaves
- 1 sprig fresh thyme
- 3 tablespoons all-purpose flour
- 2 cups (225g) low-sodium chicken broth
- ½ cup (115g) white wine optional or substitute with chicken broth
- 1 cup (240g) heavy cream
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Instructions
- Remove excess fat and dry the chicken thighs and drumsticks with a paper towel, then season with salt and pepper.
- Heat the butter and olive oil together in a deep skillet over medium heat, then cook the chicken thighs skin side down in the pan for 3-4 minutes without moving them. Flip them over and cook the other side for 3-4 more minutes or until they start to crisp up as well.
- Remove the thighs from the pan and set them aside, then repeat the cooking process with the drumsticks. The chicken will not be cooked through at this stage, you just want to get some nice color on the skin.
- Add the celery, carrots and onion to the skillet. Stir and cook for 5-6 minutes or until the veggies begin to soften.
- Add the mushrooms, garlic, bay leaves and thyme. Stir and cook until the mushrooms start to caramelize, about 5 more minutes.
- Add the flour and constantly stir as it starts to brown.
- Pour in the chicken broth and white wine (if using), then bring the heat up to high and let the sauce come to a boil before reducing the heat and adding the chicken thighs and drumsticks back to the pan.
- Cover the pan with a lid and let it simmer on low-medium heat for 45 minutes.
- Open the lid, remove the chicken, pour in the heavy cream, and stir to combine, then let it simmer for 10 minutes and add salt and pepper to taste.
- Add the chicken back to the pan, then serve garnished with freshly chopped parsley or fresh thyme.
Notes
- Brown the chicken well, but you do not need to cook it all the way through during the first step.
- After browning the chicken, use a wooden spoon to scrape up the bits of flavor on the bottom of the pan.
- Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of the chicken.
- Make this gluten free by swapping all-purpose flour for a gluten free flour.
- Add the cream just before serving, so it doesn’t separate.
- Brown the chicken well, but you do not need to cook it all the way through during the first step.
- After browning the chicken, use a wooden spoon to scrape up the bits of flavor on the bottom of the pan.
- Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of the chicken.
- Make this gluten free by swapping all-purpose flour for a gluten free flour.
- Add the cream just before serving, so it doesn’t separate.
- Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
182mg
(61%)
Sodium
418mg
(17%)
Potassium
718mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4392IU
(88%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 418mg | 17% |
| Potassium | 718mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4392IU | 88% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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