Classic Chicken Fricassee Recipe
This delicious easy to make Chicken Fricassee is the perfect 1 pan meal to serve up to family during the week or weekends.
- 1 broken down roasting chicken
- 2 tablespoons unsalted butter
- 2 cups peeled yellow pearl onions
- 1 pound quartered button mushrooms
- 2 finely minced cloves of garlic
- juice of ½ lemon
- 3 tablespoons all-purpose flour
- ½ cup chardonnay or other dry white wine
- 3 cups chicken stock
- 1 bay leaf
- 3 parsley sprigs
- 3 thyme sprigs
- 2/3 cup heavy whipping cream
- sea salt and fresh cracked pepper to taste
Season the chicken on all sides with salt and pepper.
Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.
Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
Add in the garlic and cook for a further minute and deglaze with lemon juice.
Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
Remove the lid and stir in the heavy cream. Serve hot.
- Make-Ahead: You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.
- How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.
- How to Store: Place covered in the refrigerator for up to 5 days. This will freeze well covered in the freezer for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.
- You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions.
- Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination.
- If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
- Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.
Calories: 521kcal | Carbohydrates: 19g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 755mg | Fiber: 2g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg