Chicken Fricassee
480kcal
Equipment
- a braiser with a lid (11 inch or larger)
Ingredients
- 8 bone-in and skin on chicken legs and thighs (combined)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 1 pound diced onion
- 2 large carrots (cut into big pieces)
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 1 tablespoon fresh thyme leaves
- 2 bay leaves, small
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons freshly chopped parsley leaves
Method
- Season chicken legs and thighs with salt and pepper. In a braiser, heat butter over medium heat, add chicken, and cook until golden brown. Transfer to a plate.
- In the same pot, cook chopped onions and carrots for about 5 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
- Sprinkle flour and cook for 3-5 minutes, stirring frequently, until nutty.
- Pour in the white wine, scrape up browned bits, and reduce by half. Pour in chicken broth, add bay leaves and thyme, and bring to a simmer.
- Add the browned chicken and any juices back into the pot. Cover and simmer on low-medium heat for about 30 minutes or longer, until the chicken is cooked through. Remove the chicken and carrots from the pot and place on a plate.
- Stir in heavy cream and simmer for 5-7 minutes until thickened. Return the chicken and carrots to the pot and simmer for a few minutes until heated through. Taste and adjust the seasoning with salt and black pepper.
- Serve with chopped parsley.
Nutrition
Calories480kcalCarbohydrates13gProtein25gFat34gSaturated Fat16gPolyunsaturated Fat5gMonounsaturated Fat12gTrans Fat0.3gCholesterol136mgSodium413mgPotassium472mgFiber2gSugar4gVitamin A3453IUVitamin C10mgCalcium65mgIron2mg
Notes
Sauce. Remember, the sauce will thicken as it sits.
Dry White Wine. Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio for cooking.
Storage. Let the chicken fricassee cool to room temperature (within 2 hours), then transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months, and label with the date.
Lightly Brown the Chicken: Cook the chicken pieces until they develop a golden brown color. Avoid letting them brown too much, as you’re aiming for a light sear to enhance flavor without overcooking.