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Chicken Fricassee Recipe
Ash Tyrrell

Chicken Fricassee Recipe

If you love a comforting dish that feels like a warm hug, chicken fricassee should be on your table tonight. When I made this, the incredible aroma from the kitchen had everyone eagerly waiting at the dinner table!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs – Bone-in chicken keeps the meat tender and juicy as it cooks. Get fresh, not frozen, for the best results.
  • 2 teaspoons kosher salt – Ensures proper seasoning for the chicken enhancing its flavor.
  • 1 tablespoon vegetable oil – Essential for searing the chicken to a crisp golden color.
  • 2 cups thickly sliced fresh mushrooms – Skip canned ones; fresh mushrooms bring earthy deep flavor.
  • 1 cup diced yellow onion – Adds a natural sweetness to balance the creamy sauce.
  • ½ cup sliced shallots optional – Gives a hint of garlicky depth to the dish.
  • 2 cloves garlic minced – A must for enhancing savory flavors. Fresh garlic is non-negotiable.
  • ½ teaspoon freshly ground black pepper – For mild heat and robust flavor.
  • Pinch of cayenne pepper – Adds just the right spicy kick; adjust to your liking.
  • 2 teaspoons all-purpose flour – Thickens the sauce beautifully.
  • 1 ½ cups white wine – Dry white wine like Chardonnay works best adding an elegant tang.
  • 6 sprigs fresh thyme – Fresh thyme gives the dish an herbaceous refreshing touch.
  • 1 cup chicken broth – The backbone of the sauce offering richness and depth.
  • ½ cup heavy cream – For a luxurious silky finish to the sauce.

Method
 

  1. Start by seasoning the chicken thighs generously with salt. Heat oil in a large skillet over medium-high heat, then add the chicken skin-side down. Allow the chicken to sear for about 5 minutes, or until the skin turns golden and crispy. Flip and cook the other side for another 2 minutes before removing the chicken from the pan.
  2. Leave about 2 tablespoons of rendered fat in the skillet. Add mushrooms and sauté until they develop a brown, caramelized color. Then, stir in the onions, garlic, and shallots. Cook for 5 minutes, letting the onions soften and release their sweetness.
  3. Sprinkle flour over the vegetables, stirring until fully incorporated. Slowly pour in white wine, scraping up any browned bits from the pan to maximize flavor. Bring to a boil and simmer for 3-5 minutes until the liquid reduces by half. Then, add chicken broth and thyme.
  4. Return the chicken thighs (and any juices) to the pan, placing them skin-side up. Cover with a lid and simmer on low heat for 45 minutes, turning the chicken halfway through cooking. Remove the lid and simmer uncovered for an additional 10-15 minutes while the sauce thickens further.
  5. Once the chicken is fork-tender, stir in the heavy cream. Raise the heat slightly to help the cream integrate into the sauce. You can reduce the sauce further to your desired consistency. Garnish with fresh thyme sprigs before serving.

Notes

  • Don’t rush the searing step; a golden crust on the chicken boosts its flavor.
  • If your sauce gets too thick during simmering, add a splash of broth or water to loosen it up.
  • Always simmer on low heat after adding cream to avoid curdling.
  • Fresh herbs make a noticeable difference. Don’t skip the thyme!
  • If you’re short on wine, apple cider or light vinegar can be a handy substitute.