Creamy Mushroom Chicken Fricassee
Creamy Mushroom Chicken Fricassee
Ingredients
For the Chicken Fricassee
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups chicken stock
- 1/2 cup heavy cream
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min
- 2
Place the chicken thighs, skin-side down, in a large, cold Dutch oven or oven-safe pan. Turn the heat to medium-high and sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside, reserving the rendered fat.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the butter to the pan. Once melted, add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
⏱️ 7 min
- 4
Add the diced onion to the pan with the mushrooms and cook for 3-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min
- 6
Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
⏱️ 3 min
- 7
Stir in the chicken stock and bring the mixture to a simmer, stirring occasionally. Once simmering, stir in the heavy cream and add the fresh thyme sprigs.
⏱️ 5 min
- 8
Return the seared chicken thighs to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is fork-tender and cooked through.
⏱️ 25 min
- 9
Remove the thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken Fricassee
Ingredients
For the Chicken Fricassee
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups chicken stock
- 1/2 cup heavy cream
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min - 2
Place the chicken thighs, skin-side down, in a large, cold Dutch oven or oven-safe pan. Turn the heat to medium-high and sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken from the pan and set aside, reserving the rendered fat.
⏱️ 10 min - 3
Reduce the heat to medium. Add the butter to the pan. Once melted, add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
⏱️ 7 min - 4
Add the diced onion to the pan with the mushrooms and cook for 3-5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 5
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to create a roux. This will help thicken the sauce.
⏱️ 2 min - 6
Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
⏱️ 3 min - 7
Stir in the chicken stock and bring the mixture to a simmer, stirring occasionally. Once simmering, stir in the heavy cream and add the fresh thyme sprigs.
⏱️ 5 min - 8
Return the seared chicken thighs to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is fork-tender and cooked through.
⏱️ 25 min - 9
Remove the thyme sprigs. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.
⏱️ 4 min