Chicken Fricassee Recipe
- cook TIME 38 mins
- prep TIME 7 mins
- total TIME 45 mins
Ingredients (20)
- 20 oz boneless chicken thighs from 29 oz bone-in, about 4 large thighs
- 6 oz mushrooms sliced
- 6 oz carrots about 2 and a half medium, quartered lengthwise then sliced 1/2" thick
- 4 oz green peas frozen or fresh
- 2 oz celery about 1 large stalk, chopped
- 2 oz onion half a medium, chopped
- 2 tbsp all-purpose flour
- 1/4 cup whole milk
- 3 tbsp heavy cream
- 2 cups unsalted chicken broth
- 1/4 cup white wine
- 1 tbsp olive oil
- 1 tsp paprika
- 2 tsp lemon juice
- 2 tsp traditional Dijon mustard
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 bay leaf
- 2 tbsp parsley chopped
INSTRUCTIONS
Coat 20 oz boneless thighs in 1 tsp paprika.
Heat a non-stick skillet over medium heat, add 1 tbsp olive oil, and sear the chicken for about 5 minutes, skin-side down. Set aside.
Add 2 oz chopped onions and sauté for about a minute or so.
Add 6 oz mushrooms, 6 oz carrots, 4 oz green peas, and 2 oz celery. Sauté for 2 minutes.
Deglaze the skillet with 1/4 cup white wine.
Add 2 tbsp flour, 2 tsp lemon juice, 2 tsp Dijon mustard, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper. Stir to incorporate.
Add the chicken back. Pour in 2 cups unsalted broth, 1/4 cup whole milk, and 3 tbsp heavy cream. Stir to incorporate. Add 1 bay leaf, and turn the heat on high. As soon as it bubbles, turn it to low and leave to simmer for 25 minutes, uncovered.
Remove from the heat. Garnish with 2 tbsp parsley and enjoy.