Chicken Fricassee Recipe
This delicious, easy-to-make Chicken Fricassee recipe is the perfect 1-pan meal to serve to family or friends during the week or weekends.
Ingredients
- 1 3 1/2 to 4 pound roasting chicken, cut into breasts, thighs, drums, and wings
- 2 tablespoons unsalted butter
- 2 cups peeled yellow pearl onions
- 1 pound quartered button mushrooms
- 2 finely minced cloves of garlic
- juice of ½ lemon
- 3 tablespoons all-purpose flour
- ½ cup chardonnay or other dry white wine
- 3 cups chicken stock
- 1 bay leaf
- 3 parsley sprigs
- 3 thyme sprigs
- 2/3 cup heavy whipping cream
- coarse salt and fresh cracked pepper to taste
Instructions
- Season the chicken on all sides with salt and pepper.
- Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.
- Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
- Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes while frequently stirring.
- Add in the garlic, cook for a further minute, and deglaze with lemon juice.
- Stir in the flour until completely mixed in. Then add the wine and stir it in just until combined, and then add in the stock.
- Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
- Add bay leaf, parsley, thyme, salt, and pepper to the sauce and mix in.
- Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes, or until the chicken is done and cooked throughout, 165° internally.
- Remove the lid and stir in the heavy cream. Serve hot.
Notes
Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm in the oven with a lid at 200°.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze well for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.
If the sauce is not thick before adding the chicken, add a little slurry (2 tablespoons cornstarch mixed with 1 tablespoon water).
For the Slow Cooker, follow steps 1-7 above on the “Sauté” function of your slow cooker. Once you add the chicken, place the lid on and slow cook on high for 3 hours. Finish by stirring in cream.
Nutrition
Calories: 521kcalCarbohydrates: 19gProtein: 31gFat: 35gSaturated Fat: 14gCholesterol: 145mgSodium: 280mgPotassium: 755mgFiber: 2gSugar: 7gVitamin A: 749IUVitamin C: 12mgCalcium: 61mgIron: 2mg