Chicken Fricassee

This Chicken Fricassee is traditionally served over rice, creamy mashed potatoes, or lightly buttered egg noodles. You'll also want to have a loaf of crusty bread on hand to sop up the extra sauce.

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Course: Main Course

Cuisine: French

Keyword: Chicken, Chicken Stew, Fricassee de Poulet a L'Ancienne, Main Course

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 6

Calories: 548kcal

Ingredients

4 chicken thighs
4 chicken drumsticks
1 tbsp olive oil
3 tbsp butter divided
1 cup onion diced
2 carrots cut into large chucks
1/3 cup celery diced
8 oz cremini mushrooms sliced
2 tbsp all-purpose flour
2/3 cup dry white wine
4 cups chicken stock
3 springs fresh thyme
1 bay leaf
1/3 cup heavy cream
2 tbsp fresh lemon juice
Kosher salt and fresh ground pepper

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Instructions

Season chicken well on both sides with salt and pepper. Pre-heat a cast iron skillet or large Dutch oven over medium high heat. Add 2 tbsp. butter and olive oil. When the butter melts, add half of the chicken, skin side down. Brown well on all sides, about 10 minutes. Remove chicken, set aside, and repeat with remaining chicken.
Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Sauté, stirring occasionally, until soft , 8 to 10 minutes.
Add cremini mushrooms and cook about 4-5 minutes, stirring occasionally, until the mushrooms darken and begin to release liquid. Stir in flour, and cook for about 1 minute, or until the flour is absorbed by the vegetables. Make sure to scrap up any of the browned bits with a wooden spoon.
Add wine, bring to a boil, stirring until liquid thickens, about 1 minute. Add broth and stir well to incorporate.
Return chicken to the pot, skin side up, pour any juices that hae accumulated on the plate into a pot. Add thyme and bay leaf. Bring to a boil, reduce to a simmer, cook partially covered until the internal temperature of the chicken reaches 165 degrees, about 25-30 minutes. Remove chicken to a plate and simmer the sauce uncovered, until reduced slightly, about 5 minutes. Remove and discard herbs.
Stir in cream, lemon juice, and remaining butter. Return chicken to sauce and serve.

Notes

This Chicken Fricassee is traditionally served over rice, creamy mashed potatoes, or lightly buttered egg noodles. You'll also want to have a loaf of crusty bread on hand to sop up the extra sauce.

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.

Nutrition

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