Chicken Fricassée Recipe (Quick French Chicken Stew)

Chicken Fricassée Recipe (Quick French Chicken Stew)

Ingredients

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, sliced into rounds
• 1 cup mushrooms, sliced
• 1/4 cup dry white wine (optional)
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• 1/2 tsp dried thyme (or 2 sprigs fresh thyme)
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Sear the Chicken

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Season the chicken thighs with salt and pepper.
3. Place the chicken in the pan, skin-side down, and sear for 4–5 minutes on each side until golden brown. Remove and set aside.

2. Sauté Vegetables

1. In the same pan, melt the butter.
2. Add the onions, garlic, carrots, and mushrooms. Cook for 5–7 minutes until softened.

3. Deglaze the Pan

1. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan.
2. Let the wine reduce by half, about 2 minutes.

4. Make the Sauce

1. Stir in the flour and cook for 1 minute to form a roux.
2. Gradually whisk in the chicken broth, ensuring no lumps form. Add the thyme and bay leaf.

5. Simmer the Stew

1. Return the chicken to the pan, nestling it into the sauce.
2. Cover and simmer over low heat for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).

6. Finish with Cream

1. Stir in the heavy cream and let the stew simmer uncovered for another 5 minutes. Adjust seasoning with salt and pepper.

7. Serve

• Garnish with fresh parsley and serve warm over rice, mashed potatoes, or crusty bread.

Enjoy this quick and hearty French classic! 🥖🍷