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.
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.