Classic Chicken Fricassee
Classic Chicken Fricassee
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess.
⏱️ 5 min
- 2
Heat the unsalted butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the floured chicken thighs, skin-side down. Sear for 6-8 minutes per side, until deeply golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes, until they have released their moisture and are nicely browned. Add the minced shallots and cook for another 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 10 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
⏱️ 3 min
- 5
Stir in the chicken broth. Bring the sauce to a gentle simmer. Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 25 min
- 6
Remove the chicken from the skillet and set aside. Stir the heavy cream into the sauce. Increase the heat to medium-low and simmer gently for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min
- 7
Return the chicken thighs to the skillet, spooning some of the creamy sauce over them. Garnish with fresh chopped parsley and serve immediately with mashed potatoes, rice, or crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Fricassee
- 4 bone-in, skin-on chicken thighs
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess.
⏱️ 5 min - 2
Heat the unsalted butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the floured chicken thighs, skin-side down. Sear for 6-8 minutes per side, until deeply golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the sliced cremini mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes, until they have released their moisture and are nicely browned. Add the minced shallots and cook for another 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 10 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
⏱️ 3 min - 5
Stir in the chicken broth. Bring the sauce to a gentle simmer. Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 25 min - 6
Remove the chicken from the skillet and set aside. Stir the heavy cream into the sauce. Increase the heat to medium-low and simmer gently for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min - 7
Return the chicken thighs to the skillet, spooning some of the creamy sauce over them. Garnish with fresh chopped parsley and serve immediately with mashed potatoes, rice, or crusty bread.
⏱️ 2 min