Chicken Fricassée
Quick and hearty stew with creamy white mushroom sauce.
1 h 20 min
20 min
1 h
4 servings ×
4 chicken drumsticks
4 chicken thighs
4 tbsp unsalted butter
10 oz white mushrooms
2 medium brown onions
2 garlic cloves
1 bay leaf
3 thyme sprigs
3 tbsp flour
½ cups white wine
3 cups chicken stock
¼ tsp salt
¼ tsp pepper
2 tbsp parsley
⅓ cup heavy cream
- Season chicken: Pat chicken dry then sprinkle with salt and pepper.
- Brown chicken: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken, skin side down, and cook until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: On medium heat with the sauce is lightly bubbling, cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes.
- Creamy sauce: Remove chicken to a plate. Add cream and stir.
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!
Notes
- Starch – Traditionally served over mashed potato, rice, or pasta.
- Chicken – You should use chicken with bones.
- Wine – Chardonnay or any dry white wine works fine.
