Chicken Fricassee Recipe

 

Chicken Fricassee – a comforting and flavorful one-pan chicken stew and vegetables in a velvety sauce that is perfect as a family weeknight meal and a casual intimate dinner for entertaining. A great dish just in time for spring season!

Fricassee is a French word that pertains to a cooking method that is a cross between a saute and stew. As always, there’s a heated discussion over a cook’s interpretation of this dish. But we’re not going to add fire to that. 

Recipe of Chicken Fricassee

Course: Main

Cuisine: American

Servings:  -6 slices

Calories: 462 kcal

Author: Chef Prabhakar Prajapati

Ingredients

Chicken Thighs

• 5-6 Chicken thighs
• ½ tablespoon (7.5 mL) Olive oil
• Salt (about 1 1/2 teaspoons )
• 2 teaspoons (5.2 g) Creole Seasoning

Fricassee

• 2 tablespoons (30 mL) oil
• ½ cup (75 g) diced onions
• ¼ cup (56.25 g) celery
• 2-3 teaspoon (5.6 - 8.4 g) minced garlic
• 1 Large bay leaf
• 1-2 teaspoon (0.80 - 1.6 g) minced thyme
• 4- 6 ounce (113.4 g) cremini mushrooms, sliced
• 2 1/2 tablespoons (19 g) all-purpose flour
• 2 cups (475 mL) chicken stock
• 1/2 cup (125 mL) dry white winesub (chicken stock)
• 1/4 cup (60 g) heavy cream
• 2 medium carrots , peeled and cut (about 1 1/2 cups )
• 6-8 ounces (200 g) asparagus , trimmed and cut (about 1 1/2 cups)

Instructions 

1. Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix.
2. Heat up Dutch oven or skillet with oil over medium heat ( I used a 12 inch skillet for this recipe). Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
3. Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
4. Pour in the chicken stock and wine constantly stirring, until sauce thickens slightly, about 4-5 minutes.
5. Add cream – season to taste with salt and pepper; return chicken back to the pan.
6. Cover pot, then bring down heat to medium-low, and cook until sauce slightly thickens and chicken is almost cooked through, about 12-15 minutes. Uncover , then throw in carrots and asparagus. Cover and cook until chicken is cooked through and asparagus is tender, another 7-10 minutes.
7. Serve immediately with rice, potatoes or and/or side salad.