Chicken Fricassee
Master the art of chicken fricassee with this easy recipe. You're going to love how rich-flavored, creamy and satisfying this French chicken stew comes out.
Servings: 4
Equipment
- Braising Pan with Lid 12-Inch 3½-Quart
Ingredients
- 5 or 6 chicken thighs bone-in skin-on
- 1 Teaspoon salt
- 1 Teaspoon ground paprika
- ½ Teaspoon black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 5 Ounces pearl onions peeled
- 1 carrot large, chopped
- 8 Ounces white mushrooms quartered
- 5 Cloves garlic minced
- ¼ Teaspoon red pepper flakes
- 3 Tablespoons all-purpose flour
- 2/3 Cup dry white wine
- 1 Cup chicken broth
- 1 Teaspoon fresh thyme
- 2 bay leaves
- ½ Cup heavy cream
Optional Garnishes:
- fresh thyme chopped
- Slices lemon
Instructions
- Preheat the oven to 375°F with the rack in the center position.
- Season chicken thighs on both sides with salt, paprika and black pepper.
- Heat a large braising skillet or Dutch oven over medium heat. Add olive oil and swirl to coat.
- Place the chicken skin-side down in a single layer and sear for 3 or 4 minutes until browned. Flip and sear the other side for another 3 or 4 minutes. Remove the chicken and set aside.
- Add butter to the pan, then turn the heat down to medium-low.
- Add the carrots and mushrooms, and cook for 5 to 7 minutes until browned and slightly softened. Stir in the garlic and red pepper flakes and cook for 1 minute.
- Sprinkle in the flour and cook, stirring often, for 60 to 90 seconds to remove the raw flavor.
- Deglaze the pan with half the wine, scraping up any browned bits. When the pan starts to look dry, add the remaining wine and chicken broth.
- Stir in the pearl onions and thyme, then return the chicken to the pan and tuck in the bay leaves. Bring the mixture to a simmer, cover the pan and transfer it into the oven.
- Roast for 30 minutes or until the chicken is very tender and reaches an internal temperature of 175°F.
- Remove the lid and roast uncovered for 5 to 7 minutes until the chicken skin is crispy. Transfer the chicken to a plate.
- Stir the heavy cream into the sauce and taste for seasoning, adding salt if needed.
- Return the chicken to the pan and stir, then serve hot.
Notes
Master the sear: No need to cook chicken thighs fully while browning - they’ll finish in the oven. Proper browning deepens flavor, so take your time for a golden, flavorful crust.
Embrace the fat: Keep the chicken skin and any extra fat intact. These will render during roasting, enriching the sauce with bold, savory notes.
Pan prep for perfection: Always preheat your skillet thoroughly before browning. A properly heated pan ensures an even sear that locks in juices and enhances flavor.
Choosing the right pan: For smaller roasting pans or skillets, use 5 chicken thighs instead of 6 to prevent overcrowding. Dutch ovens and cast-iron skillets are excellent choices, while shallow, wide pans ensure even cooking and browning.
Pairing options: Use the roasting time to whip up side dishes like rice, mashed potatoes or crusty bread to soak up the sauce.
Reduce for depth: Allow the dish to cook uncovered during the last 10 or 15 minutes. This step reduces the sauce into a velvety texture and crisps the chicken skin beautifully.
Streamline prep: Minimize prep work by chopping vegetables like carrots and mushrooms while browning the chicken. Just keep an eye on your pan to avoid overcooking.
Ensure accurate baking: Preheat the oven early, as many ovens take longer to reach the correct temperature. Consider using an oven thermometer to guarantee accuracy.
Toasting the flour: It’s normal for the pan to look dry while toasting flour. If the flour browns too quickly, lower the heat and deglaze with wine to maintain the right consistency.
Embrace the fat: Keep the chicken skin and any extra fat intact. These will render during roasting, enriching the sauce with bold, savory notes.
Pan prep for perfection: Always preheat your skillet thoroughly before browning. A properly heated pan ensures an even sear that locks in juices and enhances flavor.
Choosing the right pan: For smaller roasting pans or skillets, use 5 chicken thighs instead of 6 to prevent overcrowding. Dutch ovens and cast-iron skillets are excellent choices, while shallow, wide pans ensure even cooking and browning.
Pairing options: Use the roasting time to whip up side dishes like rice, mashed potatoes or crusty bread to soak up the sauce.
Reduce for depth: Allow the dish to cook uncovered during the last 10 or 15 minutes. This step reduces the sauce into a velvety texture and crisps the chicken skin beautifully.
Streamline prep: Minimize prep work by chopping vegetables like carrots and mushrooms while browning the chicken. Just keep an eye on your pan to avoid overcooking.
Ensure accurate baking: Preheat the oven early, as many ovens take longer to reach the correct temperature. Consider using an oven thermometer to guarantee accuracy.
Toasting the flour: It’s normal for the pan to look dry while toasting flour. If the flour browns too quickly, lower the heat and deglaze with wine to maintain the right consistency.
Nutrition
Calories: 961kcal | Carbohydrates: 16g | Protein: 55g | Fat: 72g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 354mg | Sodium: 1068mg | Potassium: 1028mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3716IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
