Featuring tender chicken simmered in a rich, creamy sauce, our Chicken Fricassee is a timeless favorite that will please your taste buds.
Chicken Fricassee
Makes 6 to 8 Servings
Ingredients
- 3 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 8 bone-in skin-on chicken thighs
- 1 pound fresh baby portobello mushrooms, quartered
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups diced white onion
- 3 cloves garlic, thinly sliced
- 2 fresh bay leaves
- 4 large sprigs fresh thyme
- ¾ cup dry white wine
- 2 cups chicken broth
- ½ cup heavy whipping cream
Instructions
- Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over chicken. Let stand for 30 minutes.
- Heat a 13-inch cast-iron brasier over medium-high heat. Add mushrooms, and cook, stirring frequently, until golden brown and tender, 6 to 8 minutes. Remove mushrooms from pan.
- In same pan, cook chicken, skin side down, over medium-high heat for about 5 minutes; turn, and cook until golden brown, about 3 minutes. Remove chicken from pan.
- In same pan, melt butter over medium heat. Add flour, and cook, whisking constantly, until roux is a medium-brown color (a little darker than peanut butter), 6 to 7 minutes. Add onion, and cook, stirring constantly, until slightly golden brown, about 3 minutes. Add mushrooms, garlic, bay leaves, and thyme, and cook, stirring frequently, for 1 minute. Stir in wine, and cook, scraping browned bits from bottom of pan with a wooden spoon, for 2 to 3 minutes. Gradually add broth, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a boil, stirring occasionally; reduce heat to medium.
- Return chicken to pan. Cover and simmer for 10 minutes. Uncover and simmer until aninstant read thermometer inserted in thickest portion registers 165°, about 20 minutes. Remove chicken from pan.
- Stir cream into broth mixture until incorporated. Bring to a boil over medium heat, stirring occasionally. Discard bay leaves, and return chicken to pan. Serve hot.
