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chicken fricassee
Sofia

chicken fricassee

Chicken Fricassee is a classic comfort dish made with tender, pan-seared chicken simmered in a rich, creamy white sauce with vegetables and herbs. This French-inspired recipe blends rustic home-cooking with elegant flavor—perfect for family dinners or cozy weekends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: dinner, Main Course
Cuisine: French-American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 –6 bone-in skin-on chicken thighs (or a mix of thighs and drumsticks)
  • Salt and black pepper to taste
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup dry white wine or more broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ cup heavy cream
  • 1 teaspoon lemon juice optional, for brightness
  • Fresh parsley chopped (for garnish)

Method
 

  1. Sear the Chicken:
  2. Pat the chicken dry and season with salt and pepper. Heat butter and olive oil in a Dutch oven or deep skillet over medium-high heat. Brown chicken on both sides (about 4–5 minutes per side), then transfer to a plate.
  3. Sauté the Vegetables:
  4. In the same pan, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
  5. Add Flour:
  6. Sprinkle in the flour and stir for 1–2 minutes to coat the vegetables and cook out the raw flour taste.
  7. Deglaze and Simmer:
  8. Slowly pour in the white wine, scraping up any browned bits. Then add chicken broth, thyme, and bay leaf. Stir until smooth and slightly thickened.
  9. Return Chicken to the Pan:
  10. Nestle chicken pieces back into the sauce. Reduce heat to low, cover, and simmer for 25–30 minutes, or until chicken is cooked through and tender.
  11. Finish the Sauce:
  12. Stir in the cream and simmer uncovered for another 5–10 minutes, until the sauce is rich and slightly thickened. Add lemon juice for brightness if desired.
  13. Serve:
  14. Remove bay leaf. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or crusty bread.

Notes

  • Chicken options: Boneless thighs or breasts can be used but may cook faster—adjust time accordingly.
  • Wine-free version: Simply use more broth in place of wine.
  • Vegetable add-ins: Mushrooms, peas, or pearl onions make great additions.
  • Make it ahead: Flavors deepen over time. It reheats beautifully for next-day meals.
  • Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.
This old-fashioned dish is timeless, comforting, and absolutely satisfying—a hearty one-pot meal that feels fancy without the fuss.