Chicken Fricassee Recipe

This 45-minute chicken fricassee recipe gives you a saucy sauté of juicy meat and hearty vegetables. It might take a while but you’ll have plenty of hands-free time.

Prep Time7 mins

Cook Time38 mins

Total Time45 mins

Course: Main Course

Cuisine: French

Keyword: chicken fricassee, chicken fricassee recipe, how to make chicken fricassee

Servings: servings

Calories: 489kcal

Author: Luna Regina

Ingredients

20 oz boneless chicken thighs from 29 oz bone-in, about 4 large thighs
1 tsp paprika
1 tbsp olive oil
2 oz onion half a medium, chopped
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
1/4 cup white wine
2 tbsp all-purpose flour
2 tsp lemon juice
2 tsp traditional Dijon mustard
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 cups unsalted chicken broth
1/4 cup whole milk
3 tbsp heavy cream
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.

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