Chicken Fricassee
Chicken Fricassee
Ingredients
For the Chicken Fricassee
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 tablespoon garlic, minced
- 15 ounces cremini mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups chicken stock
- 1/3 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, for zest
For Serving (Optional)
- 4 cups garlic mashed potatoes, prepared separately
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the seasoned chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 8-10 minutes. Flip the chicken and sear for another 2-3 minutes on the other side. Remove the chicken from the pan and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium-low. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the finely chopped shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 4
Add the sliced cremini mushrooms, chopped fresh thyme, and chopped fresh oregano to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-7 minutes.
⏱️ 7 min
- 5
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 6
Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, about 3-5 minutes.
⏱️ 5 min
- 7
Stir in 2 cups of chicken stock and 1/3 cup of heavy cream. Bring the sauce to a gentle simmer. Add 1/4 cup of chopped fresh parsley and season the sauce with additional salt and pepper to taste.
⏱️ 3 min
- 8
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and braise for about 40 minutes, or until the chicken is cooked through and tender.
⏱️ 40 min
- 9
Serve the Chicken Fricassee hot, preferably over garlic mashed potatoes. Garnish with additional fresh parsley and fresh lemon zest.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fricassee
For the Chicken Fricassee
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 tablespoon garlic, minced
- 15 ounces cremini mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups chicken stock
- 1/3 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 lemon, for zest
For Serving (Optional)
- 4 cups garlic mashed potatoes, prepared separately
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the seasoned chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 8-10 minutes. Flip the chicken and sear for another 2-3 minutes on the other side. Remove the chicken from the pan and set aside.
⏱️ 15 min - 3
Reduce the heat to medium-low. Add 2 tablespoons of unsalted butter to the same pan. Once melted, add the finely chopped shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 4
Add the sliced cremini mushrooms, chopped fresh thyme, and chopped fresh oregano to the pan. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 5-7 minutes.
⏱️ 7 min - 5
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 6
Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, about 3-5 minutes.
⏱️ 5 min - 7
Stir in 2 cups of chicken stock and 1/3 cup of heavy cream. Bring the sauce to a gentle simmer. Add 1/4 cup of chopped fresh parsley and season the sauce with additional salt and pepper to taste.
⏱️ 3 min - 8
Return the seared chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and braise for about 40 minutes, or until the chicken is cooked through and tender.
⏱️ 40 min - 9
Serve the Chicken Fricassee hot, preferably over garlic mashed potatoes. Garnish with additional fresh parsley and fresh lemon zest.
⏱️ 3 min