Chicken Fricassee

Cozy, rustic Chicken Fricassee made with tender chicken, slow simmered vegetables, white wine, and a rich, creamy sauce, like a warm comforting stew. Classic comfort food that feels elegant but easy.

Course Main

Cuisine European, French

Keyword Chicken Fricassee

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 303kcal

Author Michelle

Ingredients

1 tablespoon olive oil
4 chicken leg quarters separated into thighs and drumsticks, skin on
Salt and pepper
2 tablespoons butter
2 shallots thinly sliced
2 large carrots sliced
2 celery ribs sliced
8 ounces sliced white mushrooms coarsely chopped (optional)
2 garlic cloves minced
1 teaspoon fresh thyme leaves (about 3 to 4 sprigs)
2 tablespoons flour
½ cup dry white wine
1½ cups chicken stock
½ cup heavy cream

Instructions

Preheat oven to 350°F.
Heat olive oil in a large deep pan over medium-high heat.
Season chicken with salt and pepper. Add to hot skillet and brown on each side for about 4 minutes, until golden but not fully cooked through.
Remove the chicken to a plate and set aside.
Add the butter to the pan. Once melted, add shallots, carrots, celery, and mushrooms. Sauté over low heat for 7-10 minutes until softened.
Add the minced garlic and thyme leaves, cooking for an additional minutes until fragrant.
Sprinkle the flour over the vegetables and stir well until the flour is fully absorbed and the mixture has a nutty aroma.
Pour in the white wine. Stir vigorously to combine and scrape up any brown bits on the bottom of the pan. Allow to simmer until the liquid has slightly reduced.
Stir in the chicken stock.
Place the chicken pieces back into the pan, along with any accumulated juices.
Transfer the pan to the preheated oven and bake uncovered for 45 minutes.
After removing the pan from the oven, stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.

Video

Notes

Storage: Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to prevent the sauce from breaking. Add a splash of stock or cream if needed to loosen the sauce.
Due to the cream in the sauce, freezing is not recommended.

Nutrition