Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It’s creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.
Pat the chicken thighs dry and season both sides with salt and pepper.
2 pounds skin-on bone-in chicken thighs, ½ teaspoon salt, ½ teaspoon pepper
In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
2 tablespoons olive oil
Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
2 tablespoons butter, 1 onion, 2 carrots, 8 ounces cremini mushrooms, 2 tablespoons all-purpose flour, ½ teaspoon salt, ½ cup white wine, ¼ teaspoon black pepper
Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.
1½ cup low sodium chicken broth, 1 cup heavy cream, 2 teaspoons fresh thyme leaves, 2 teaspoons chopped parsley
Video
Notes
Wine: you can use additional chicken broth in place of the wine.
Cream: you can also use half and half in place of the cream.
Storage: Store chicken fricassee in an airtight container in the refrigerator for 3 days, or freeze for 3 months.