Chicken Fricassee

This comforting and flavorful one-pan chicken stew features vegetables in a delightful velvety sauce. It's perfect as a weeknight family meal or an intimate dinner for entertaining.

Course Main

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 455kcal

Author Imma

Ingredients

Chicken Thighs

5-6 chicken thighs
½ tablespoon (7.5ml) olive oil
1½ teaspoons (7g) salt (adjust to taste)
2 teaspoons (5g) Creole seasoning

Fricassee

2 tablespoons (30 ml) oil
½ cup (80g) diced onions
¼ cup (50g) celery
2-3 teaspoons (10-15g) minced garlic
1 large bay leaf
1-2 teaspoons (1-2g) minced thyme
4-6 ounces (113-170g) cremini mushrooms, sliced
2½ tablespoons (20g) all-purpose flour
2 cups (480ml) chicken stock
½ cup (120ml) dry white wine or chicken stock
¼ cup (60ml) heavy cream
2 medium carrots, peeled and sliced (about 1½ cups)
6-8 ounces (170-230g) asparagus, trimmed and sliced (about 1½ cups)

Instructions

Wash chicken thighs and pat dry with a paper towel. Then season with salt and rub both sides with a generous amount of Creole or your favorite spice mix.
Heat a Dutch oven or skillet with oil over medium-high heat (I used a 12-inch skillet). Add the chicken thighs skin-side up to the pan, browning for 4-5 minutes. Flip and brown on the other side. Remove the chicken to a plate, discard excess oil, and clean the pan with a paper towel.
Add another tablespoon of oil to the pan (more as needed). Add the onions, celery, garlic, bay leaf, thyme, and mushrooms, and sauté until soft (2-3 minutes). Then stir in the flour for about a minute.
Pour in the chicken stock and wine, stirring constantly, until the sauce thickens slightly, for about 4-5 minutes.
Next, add the cream, season the sauce to taste with salt and pepper, and return the chicken to the pan.
Cover the pan and lower the heat to medium-low. Simmer until the sauce slightly thickens and the chicken is almost cooked through (12-15 minutes). Take the lid off, and then stir in the carrots and asparagus.
Put the lid back on and cook until the chicken reaches an internal temperature of 165-180℉ (75-85℃) and asparagus is tender (7-10 minutes).
Serve immediately with rice, potatoes, and a side salad.

Notes

Be careful when browning the chicken so it doesn't burn. Keep an eye on it and aim for the skin to turn golden brown, not dark brown or black.
Not sure the chicken is done? Use a meat thermometer to confirm. Chicken should reach 165℉ (75℃) as a minimum internal temperature, but thighs can go higher (180℉/85℃).
If your sauce is too thick, add a bit more chicken broth or white wine.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition