Description
This Chicken Fricassee is what fancy comfort food dreams are made of – one bite and you’ll be transported to a cozy French bistro without ever leaving your kitchen.
Ingredients
Scale
- 3 lbs chicken pieces, preferably thighs and drumsticks, skin-on
- 3 tablespoons unsalted butter
- 1 large onion, finely diced
- 2 medium carrots, sliced into ¼-inch rounds
- 2 celery stalks, sliced
- 8 oz button or cremini mushrooms, quartered
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- 1 bay leaf
- 3 sprigs fresh thyme
- ¼ cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat chicken dry and season with salt and pepper. In a Dutch oven, melt 2 tablespoons butter over medium-high heat and brown chicken in batches until golden, 5-6 minutes per side. Transfer to a plate.
- Add remaining butter to the pot. Sauté onions, carrots, and celery for 5-7 minutes until softened. Add mushrooms and cook 3-4 minutes more. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes. Slowly pour in wine, scraping up browned bits from the bottom of the pot.
- When wine has reduced by half, add chicken stock, bay leaf, and thyme. Return chicken to the pot, skin-side up. Bring to a simmer, then reduce heat to low.
- Cover partially and simmer for 30-35 minutes until chicken is tender and reaches 175°F for dark meat.
- Transfer chicken to a serving platter and tent with foil. Simmer sauce for 5 minutes to reduce slightly. Remove bay leaf and thyme sprigs.
- Reduce heat to low and stir in cream. Simmer 2 more minutes, then taste and adjust seasoning.
- Return chicken to the sauce to rewarm if needed. Garnish with parsley and tarragon before serving.