chicken fricassee
I tried several different chicken fricassee recipes and combined the best elements to build my own version. Using pre-chopped, -sliced, and -shredded vegetables keeps prep time minimal, and using skinless thighs and low-sodium broth makes this rich dish a little bit healthier. You’ll need a good large, high-sided skillet to make this heavenly-smelling entree. Serve it with rice or noodles to make good use of all that delicious sauce!
yield
6 serving(s)
prep time
5 Min
cook time
45 Min
method
Stove Top
Ingredients For chicken fricassee
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3 lbchicken thighs, skinless and boneless
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kosher salt
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freshly ground mixed peppercorns
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3 Tbspolive oil, extra virgin
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3 Tbspbutter
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1 1/2 cchopped onion
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1/2 cchopped celery
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1 cshredded carrots
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8 ozsliced mushrooms
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2 1/2 Tbspall-purpose flour
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3/4 cwhite wine
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2 cchicken broth, low sodium
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1 cheavy cream
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1 Tbspdried parsley
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1/2 tspdried thyme leaves
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1 tspgarlic salt
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1/2 tspground black pepper
How To Make chicken fricassee
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1Sprinkle both sides of chicken thighs with kosher salt and ground mixed peppercorns. -
2Heat olive oil over medium heat in a large, deep skillet. Add chicken thighs and cook about 5 minutes on each side until lightly browned. Remove chicken thighs from skillet and set aside in a dish or pan.
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3Add butter to skillet and allow to melt. Stir in chopped onion and celery, shredded carrots, and sliced mushrooms and cook 5 minutes until tender.
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4Stir in flour and cook 1 minute. Stir in wine and simmer about 5 to 7 minutes until wine is reduced by half.
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5Add chicken broth, cream, parsley, thyme, garlic salt, and black pepper; stir together. Return chicken thighs to skillet.
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6Simmer 20 minutes until sauce thickens and chicken is fully cooked.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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