Chicken Fricassee Recipe
Ingredients:
4 chicken thighs, skin-on and bone-in
2 chicken breasts, skin-on and bone-in
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
1 onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup dry white wine
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 bay leaf
1/2 cup frozen peas
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Prepare Chicken:
Season the chicken pieces with salt and pepper.
Brown Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and brown them on both sides until golden, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, melt the butter. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Sauce:
Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes to eliminate the raw flour taste.
Gradually pour in the white wine, stirring constantly to prevent lumps. Cook for a few minutes until the wine reduces by half.
Add the chicken broth, heavy cream, dried thyme (or fresh thyme sprigs), and bay leaf. Stir to combine.
Simmer Chicken:
Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring to a simmer, then reduce the heat to low.
Cover and cook for about 30-40 minutes, or until the chicken is cooked through and tender.
Finish with Peas:
Remove the bay leaf and thyme sprigs (if using fresh thyme). Stir in the frozen peas and cook for an additional 5 minutes until the peas are heated through.
Serve:
Garnish with chopped fresh parsley. Serve the Chicken Fricassee over rice, mashed potatoes, or with crusty bread.