Delicious Chicken Fricassee recipe

Chicken Fricassee is a comforting, rich dish where tender chicken is braised in a flavorful white wine sauce. This hearty meal is perfect for a cozy dinner, offering layers of savory taste in every bite.

The creamy sauce, infused with garlic, onions, and thyme, creates a perfect balance with the chicken, making it irresistibly satisfying. Served over mashed potatoes or rice, it’s the ultimate dish to pair with crusty bread for dipping.

Whether you’re a seasoned cook or just getting started, this recipe promises an unforgettable meal that combines simple ingredients with exquisite flavor.

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Chicken Fricassee Ingredients

The star of this dish, tender chicken thighs and legs, bring richness and depth, absorbing the flavorful braising sauce. Olive oil creates a crisp, golden exterior while butter enhances the savory base of onions and carrots.

Garlic adds aromatic warmth, and fresh thyme infuses the sauce with earthy notes. A splash of dry white wine gives a subtle acidity, balancing the creaminess that the heavy cream provides, creating a luxurious sauce that envelops the chicken perfectly.

Recipe Tips

1. Brown the Chicken Well: Make sure to properly brown the chicken on both sides before braising. This step is crucial for building flavor and creating a rich, golden crust that adds depth to the dish. Don’t rush this process—ensure each side gets a good sear.
2. Use Fresh Thyme: Fresh thyme provides a vibrant, earthy flavor that dried thyme can’t quite match. Add the leaves toward the end of sautéing the onions and garlic to release their natural oils and ensure a fragrant, flavorful sauce.
3. Adjust the Cream: For a richer, more indulgent sauce, consider adding a touch more heavy cream to suit your taste. Start with the specified amount and stir it in gradually until the sauce reaches the desired consistency and creaminess.

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What to Serve with Chicken Fricassee

1. Mashed Potatoes: The creamy sauce of the Chicken Fricassee is perfect when paired with smooth, buttery mashed potatoes. The potatoes soak up the sauce, offering a comforting, satisfying base that complements the rich flavors of the chicken.
2. Rice Pilaf: For a lighter option, serve the chicken over a fluffy rice pilaf. The rice will absorb the flavorful sauce, providing a delicate texture that balances the dish’s richness. A touch of lemon zest in the rice can add a nice, bright contrast.
3. Crusty Bread: No dish with a savory, creamy sauce is complete without a good piece of crusty bread. The bread can be used to mop up the sauce, adding a satisfying crunch to each bite. A warm baguette or sourdough works wonderfully with this dish.

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FAQ

1. Can I use chicken breasts instead of thighs and legs?
While chicken breasts can be substituted, thighs and legs provide more moisture and flavor, making the dish richer. If you do use breasts, be sure to monitor cooking times to prevent them from drying out.

2. Can I make Chicken Fricassee in advance?
Yes, this dish can be made ahead of time. In fact, the flavors may even deepen if allowed to sit in the refrigerator for a few hours or overnight. Reheat gently before serving.

3. What type of white wine should I use for this recipe?
A dry white wine, such as Sauvignon Blanc or Chardonnay, is ideal for the recipe. Avoid sweet wines, as they can alter the dish’s flavor profile and make it too sweet.

4. How do I store leftovers?
Store any leftover Chicken Fricassee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken stock or cream if the sauce thickens too much.

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Chicken Fricassee

This Chicken Fricassee features succulent chicken, braised to perfection in a creamy white wine sauce. The dish delivers a tender, flavorful experience that pairs beautifully with mashed potatoes, rice, or crusty bread.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Ingredients

  

• 8 chicken thighs and legs combined
• Salt and pepper to taste
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 small onion chopped
• 2 cloves garlic minced
• 2 carrots cut into large pieces
• 3-4 sprigs fresh thyme leaves only
• 2 Tbsp all-purpose flour
• 1/2 cup dry white wine such as Sauvignon Blanc
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream

Instructions

 

• Preheat the oven to 350°F. Pat the chicken dry with paper towels and season with salt and pepper. Heat the olive oil in a large, deep pan over medium-high heat. Brown the chicken for about 4 minutes on each side until golden brown, but not fully cooked. Remove the chicken and set it aside on a plate.
• Discard excess fat from the pan, leaving about 1 tablespoon. Add the butter and sauté the chopped onion and carrots over low heat for 7-10 minutes until tender. Add the minced garlic and thyme leaves, cooking for another 30 seconds.
• Stir in the flour, allowing it to absorb into the fat and cook until it releases a nutty aroma. Pour in the white wine and let it simmer, reducing slightly. Add the chicken stock and mix well.
• Return the chicken to the pan, along with any juices. Place the pan in the oven, uncovered, and bake for 45 minutes.
• Once the chicken is tender, remove the pan from the oven and stir in the heavy cream. Adjust seasoning with salt, if necessary, and stir until fully incorporated before serving.

Keyword Chicken Fricassee