Chicken Fricassée
A rich and creamy Chicken Fricassée that combines tender chicken with a flavorful mushroom and thyme sauce.
Equipment
- large skillet
- heavy based pot
Ingredients
Chicken
- 4 pieces chicken drumsticks ~150g/5oz each
- 4 pieces chicken thighs skin-on and bone-in, ~250g/8oz each
- 1 teaspoon salt cooking / kosher salt
- ½ teaspoon black pepper
- 4 tablespoon unsalted butter
Stew ingredients
- 300 g white mushrooms halved if small, or cut in 4 to 6 if large
- 2 medium brown onions sliced 0.6cm (½in) wide
- 2 cloves garlic finely minced
- 1 leaf bay leaf fresh (sub dried)
- 3 sprigs thyme or ½ teaspoon dried thyme
- 3 tablespoon flour plain / all-purpose
- ½ cup white wine preferably chardonnay
- 3 cups chicken stock low sodium (preferably homemade!)
- ¼ teaspoon salt cooking / kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon parsley chopped
- ⅔ cup thickened/heavy cream
Instructions
Cooking Instructions
- Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
- Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ('fond') into the sauce.
- Return chicken back into the sauce with skin side up.
- Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly. Cover with lid and simmer 10 minutes.
- Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.
- Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!
Notes
For best results, use skin-on, bone-in chicken to prevent overcooking. Boneless options require adjusted cooking times.
Nutrition
Serving: 1servingCalories: 792kcalCarbohydrates: 22gProtein: 43gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 284mgSodium: 1185mgPotassium: 1021mgFiber: 2gSugar: 7gVitamin A: 1305IUVitamin C: 11mgCalcium: 82mgIron: 3mg
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