Print the recipe for Chicken Fricassee

Click the button below or select 'File > Print...'

Chicken Fricassee

chicken fricassee made with mushrooms, onion, garlic, thyme, bay leaves, nutmeg and sprinkled with parsley in a skillet
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  55 min

Ingredients

  • 4 skin-on chicken drumsticks, (about 1 pound)
  • 4 bone-in, skin-on chicken thighs, (about 1½ pounds)
  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly cracked black pepper
  • 4 tablespoons salted butter
  • 10 ounces small cremini mushrooms, trimmed
  • 1 small yellow onion, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine, (like Sauvignon Blanc) or chicken stock
  • 2 cups chicken stock
  • ½ cup heavy cream
  • ¼ cup fresh Italian parsley, finely chopped

Method

  1. Pat chicken dry with paper towels and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. 
  2. Melt 2 tablespoons of the butter in a large pot or braiser over medium-high heat. Once the butter melts, add chicken thighs, skin side down, then reduce the heat to medium. Cook for 4 to 5 minutes, or until golden brown. Turn and continue cooking 1 minute more. Transfer to a plate. Add the drumsticks to the pot, skin sides down, and cook until golden brown, 2 minutes per side. Transfer to the same plate. 
  3. To the same pot, add the mushrooms and onion and cook, stirring often, until mushrooms are golden and onions are softened, about 7 minutes. Stir in the garlic, thyme, bay leaves, and nutmeg and cook until fragrant, 1 minute.  
  4. Add the remaining 2 tablespoons of butter to the mixture. Once the butter melts, add the flour and cook, stirring, for 1 minute, or until completely absorbed. 
  5. Pour in the wine, stirring vigorously, until reduced by a quarter, about 1 minute. Stir in the chicken stock and remaining 1 teaspoon salt and ¼ teaspoon pepper and bring to a simmer, then return the chicken to the pot skin sides up along with any collected juices. Increase the heat to medium high and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 20 minutes. Transfer the chicken to a platter. 
  6. Stir the cream into the pot and increase the heat to medium. Bring to a simmer and cook until the sauce has thickened slightly, 8 to 10 minutes. Return the chicken to the sauce. Top with the parsley and serve family style. 

Notes

If you would like to make this recipe using boneless breast or thighs, brown them per recipe, then simmer sauce with lid off for 15 minutes (to reduce), then add breast or thigh, and simmer with lid on for 8 to 10 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.