Chicken Fricassee is a comforting, creamy dish that’s rich with flavors from tender chicken, aromatic vegetables, and a luscious sauce. This one-pot recipe is perfect for cozy dinners and special occasions alike, as it strikes a perfect balance between elegance and heartiness. With its velvety sauce and a delightful blend of ingredients, this recipe is sure to be a crowd-pleaser. Let’s dive into making this delicious creamy chicken fricassee.
Ingredients:
- 4 chicken thighs (bone-in and skin-on)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions:
1. Season and Sear the Chicken:
- Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and black pepper on all sides.
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the pan and cook for about 5-6 minutes, until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for another 3-4 minutes on the other side.
2. Sauté the Vegetables:
- In the same skillet, lower the heat to medium and add the chopped onion, diced carrot, and diced celery.
- Cook for about 4-5 minutes, stirring occasionally, until the vegetables have softened.
- Incorporate the minced garlic and continue cooking for an additional minute, or until it becomes aromatic.
3. Make the Roux:
- Sprinkle the all-purpose flour over the vegetables and stir well to coat them. Cook the flour for about 2 minutes, stirring constantly to eliminate the raw flour taste.
- Slowly pour in the chicken broth while stirring to avoid lumps, allowing the mixture to thicken into a smooth sauce.
4. Add the Cream and Seasonings:
- Stir in the heavy cream, Dijon mustard, dried thyme, and bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Taste and adjust seasoning with salt and pepper if necessary.
5. Simmer the Chicken:
- Return the seared chicken thighs to the skillet, placing them skin-side up in the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 25-30 minutes, or until the chicken is cooked through and tender.
- The internal temperature of the chicken should reach 165°F (75°C).
6. Finish and Garnish:
- Once the chicken is done cooking, remove the bay leaf and discard it. Stir the sauce gently to ensure it’s well combined.
- Garnish with freshly chopped parsley and serve the creamy chicken fricassee hot.
7. Serving Suggestions:
- This creamy chicken fricassee pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. For a lighter option, serve it with a simple green salad or steamed vegetables.
Conclusion:
Creamy chicken fricassee is a classic French dish that offers comfort and richness in every bite. The tender chicken, enveloped in a velvety sauce with the subtle tang of Dijon mustard and fragrant herbs, makes this recipe perfect for any occasion. With minimal effort, you can create a restaurant-quality meal that’s sure to impress your family and friends. Enjoy this hearty dish with your favorite sides and indulge in the creamy, flavorful goodness!