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Chicken Fricassee

Chicken Fricassee

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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Serving dish
  • Wooden spoon

Method
 

  1. Season chicken thighs with salt and pepper.
  2. 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.
  3. In the same pot, add chopped onion, sliced carrots, and minced garlic. Sauté until the onions are translucent.
  4. Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for about 1 minute to remove the raw taste of the flour.
  5. Pour in white wine and chicken broth, stirring constantly to avoid lumps. Add the bay leaf and thyme leaves.
  6. Return the browned chicken thighs to the pot. Cover and simmer for 30 minutes or until the chicken is cooked through.
  7. Remove the bay leaf from the pot. Stir in heavy cream and heat through.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley before serving.
  10. 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.
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