Chicken Fricassee

Chicken Fricassee


4 chicken drumsticks & 4 chicken thighs, skin-on and bone-in OR 6-8 Breasts OR 3 Lbs Chicken Tenders
1 tsp salt
1/2 tsp black pepper
4 Tbsp unsalted butter

10 oz white mushrooms, halved if small, or cut in 4 to 6 if large
2 medium brown onions, sliced 1/2 inch wide
2 garlic cloves, minced
1 bay leaf
3 thyme sprigs (or 1/2 tsp dried thyme)
3 Tbsp flour
1/2 cup white wine
3 cups chicken stock
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp parsley, chopped (or 1 Tbsp dried)
2/3 cup thickened/heavy cream

1. Pat chicken dry with paper towels.
2. Sprinkle with salt and pepper.
3. Melt butter over medium-high heat in a large skillet or heavy based pot with a lid.
4. Add chicken, skin side down (if not using boneless/skinless), and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute.
5. Remove to a plate.
6. Add mushrooms, onion, bay leaf, and thyme to the same pan. Cook for 5 minutes until mushrooms are lightly golden.
7. Add garlic and stir for 30 seconds.
8. Add flour and cook for 1 minute.
9. Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
10. Boneless/skinless : simmer the sauce with lid off for 15 minutes (to reduce), then add breast/tenders and simmer with lid on for 6 minutes.
10a. Otherwise : Return chicken back into the sauce with the skin side up. Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly– medium-low on my stove. Cover with lid and simmer 10 minutes. Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes.
11. Remove chicken to a plate.
12. Add cream and stir. Once it comes up to a simmer, taste sauce, and season with salt to taste.
13. Return chicken into the sauce then remove from the stove.

Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

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