Chicken Fricassee

This just looks like some chicken and mushrooms, huh? Believe me when I tell you this particular plate of chicken and mushrooms is creamy and delicious and has shot up to the top of my meal plan list. Even my hard-to-impress husband requested these leftovers in his work lunch the next day.

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A fricassee refers to the method of cooking in which you first saute the protein, then finishing it by pouring in liquid and simmering it to create something that lands somewhere between a sauce and a stew. It’s a traditional, old school French technique, so you’re not going to find a lot of popular fricassee recipes on Pinterest. Which is unfortunate, because I literally drank this sauce directly out of the ladle.

I based my recipe off a highly rated one I found online, but the adjustments I made took it to the next level. Take the time to do it the old school way: use a Dutch oven, strain the broth, finish it in the oven. These details really are worth it!

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Chicken Fricassee
(Original recipe: Cooking with Ruthie)

3 pounds bone-in chicken thighs
2 Tbsp olive oil
3 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken broth
2 tablespoons butter
1 onion, finely chopped
2 cups fresh mushrooms, sliced
1 TBSP chopped fresh sage
1 TBSP chopped fresh parsley
1/2 TBSP chopped fresh tarragon
1 cup heavy whipping cream

Preheat 350 degrees.
Wash and dry the chicken pieces.
Sprinkle with salt, pepper, and paprika.
Brown the chicken in hot olive oil over high heat in a Dutch oven; remove the chicken when well browned.
Reduce heat to medium, add flour, and cook until lightly browned, stirring constantly.
Whisk in wine and broth until smooth.
Return the chicken to the Dutch oven; bring to a boil.
Cover and reduce heat to a simmer.
Bake in the oven for 50 min.
Remove chicken and strain the broth to remove any large chunks.
Return Dutch oven to the stove and melt butter over medium high heat.
Add onion, cook until lightly browned.
Add mushrooms and herbs. Cook until mushrooms are soft.
Add 2 cups of broth, cream, and return the chicken. (Add more broth, if needed, to desired consistency.)
Simmer over medium heat until thickened.

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