Main Dishes
Chicken Fricassée
Description
Chicken Fricassée is a comfort food classic that hails from France—but its appeal is universal! Tender chicken is simmered with vegetables in a creamy sauce to create a rustic, hearty dish that will warm you up and leave you feeling full and satisfied.
Ingredients
- 3 pounds bone-in skin on chicken pieces drumsticks, thighs, bone-in chicken breasts or mix of all
- 2 ½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 4 tablespoons unsalted butter divided
- 8 ounces baby bella mushrooms quartered or sliced
- 3 medium carrots ¼-inch diced (about 1 ½ cups)
- 2 celery stalks ¼-inch diced (about ⅔ cup)
- 1 medium yellow onion ¼-inch diced (about 1 ½ cups)
- 3 tablespoons all-purpose flour
- 1 cup dry white wine or chicken stock
- 3 cups low-sodium chicken broth
- 10 to 12 ounces frozen pearl onions no need to thaw
- 6 springs fresh thyme tied into a bundle
- 1 bay leaf
- ½ cup half-and-half
- 1 tablespoon cornstarch
- ⅛ teaspoon ground nutmeg
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Italian parsley chopped
Directions
- Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
- In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
- Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
- To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
