Description
Chicken Fricassée is a classic French-style braised chicken dish cooked in a creamy white wine and vegetable sauce—rich, comforting, and perfect for a cozy meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 2 cups chicken stock
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup heavy cream or crème fraîche
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken thighs generously with salt and pepper.
- In a heavy skillet or Dutch oven over medium-high heat, melt butter with olive oil. Sear chicken skin-side down until golden brown, 5–7 minutes. Flip and brown the other side, about 3 minutes. Remove and set aside.
- Add onion, carrots, and celery to the pan. Cook until softened, about 5 minutes. Add garlic and cook another minute.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Pour in white wine, scraping up browned bits from the pan. Simmer until reduced by half, about 3–4 minutes.
- Add chicken stock, bay leaf, and thyme. Return chicken to the pan, skin-side up. Cover partially, reduce heat to medium-low, and simmer for 20–25 minutes until chicken is cooked through (internal 165 °F/74 °C).
- Remove chicken and keep warm. Discard bay leaf. Stir in heavy cream and simmer 2–3 minutes until sauce is slightly thickened. Taste and adjust seasoning.
- Return chicken to the sauce to warm, sprinkle with parsley, and serve hot with sauce spooned over.
Notes
- Substitute bone‑in chicken breasts if preferred, adjusting cooking time accordingly.
- For more flavor, add sliced mushrooms or pearl onions with the vegetables.
- Serve alongside mashed potatoes, rice, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated up to 3 days; gently reheat to avoid overcooking the chicken.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 130mg