Chicken Fricassee
Enjoy the comforting flavors of this classic French chicken stew, simmered to perfection in a creamy white wine sauce with tender vegetables and aromatic herbs.
Equipment
- Large pot
- Serving dish
- Wooden spoon
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion chopped
- 2 carrots sliced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme leaves
- 1/2 cup heavy cream
- 1/4 cup parsley chopped
Instructions
- Season chicken thighs with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Brown the chicken on both sides until golden brown. Remove chicken and set aside.
- In the same pot, add chopped onion, sliced carrots, and minced garlic. Sauté until the onions are translucent.
- Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for about 1 minute to remove the raw taste of the flour.
- Pour in white wine and chicken broth, stirring constantly to avoid lumps. Add the bay leaf and thyme leaves.
- Return the browned chicken thighs to the pot. Cover and simmer for 30 minutes or until the chicken is cooked through.
- Remove the bay leaf from the pot. Stir in heavy cream and heat through.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
- Serve the chicken fricassee hot with your choice of side dish and enjoy the comforting flavors of this classic French dish!
Notes
For extra richness, you can substitute half-and-half or whole milk for the heavy cream, although the sauce may be slightly less creamy.