The first time I had Chicken Fricassee was on a visit to Miami. While you don’t normally think of Miami being cold, it was freezing and windy that February. I was going to be by myself for a few days and hadn’t had a good meal in over a week. I was craving something super comforting, so I ventured to the closest French restaurant to warm up and fill my belly with something delicious. I decided on the Chicken Fricassee, which was served over risotto. This was one of the best dishes I had ever eaten.
It is a classic French dish that is seared and simmered chicken with a silky, rich and flavor-packed mushroom-cream sauce. This version of the dish is pretty quick to prepare and is definitely a crowd pleaser. One of the best things about it is that it uses a single pot, so clean-up is really easy. It’s absolutely perfect for a cool winter day and fills the house with amazing aromas. Serve it with risotto, rice or farrow. I paired this with a delicious Bernardus Chardonnay from Monterey County.
Chicken FricasseePrint Pin Rate
- 2 lbs chicken thighs dried thoroughly
- 1 tablespoon canola oil
- kosher salt & pepper
- 3/4 lb crimini mushrooms cut into 1/4" slices
- 1 medium onion diced
- 1 tablespoon flour
- 1/2 cup white wine
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 teaspoons fresh tarragon minced. plus more for garnish
- Season the dried chicken thighs on both sides with kosher salt and freshly ground pepper. Heat oil in a heavy bottom dutch oven over medium high heat until it is about to start smoking. Sear the chicken thighs on both sides (working in batches to not overcrowd the pan) for 4 to 5 minutes per side. Remove the chicken and drain off all but 2 tablespoons of fat.
- Add the mushrooms and cook util they are browned and start to give off their juices, then add the chopped onion. Continue to cook until the onion is translucent, then stir in the flour until it is absorbed.
- Add the wine to deglaze and scrape all the brown bits off the bottom of the pan with a wooden spoon, then reduce the liquid down by half. Add the chicken stock, cream, bay leaf and fresh thyme and bring to a simmer. Add the chicken back in with any accumulated juices. Cover and simmer until the chicken thighs are cooked through, about 15 to 20 minutes.
- Remove the chicken and season the sauce with salt & pepper and the fresh tarragon.
- Serve the chicken thighs with the sauce and garnish with a fresh tarragon sprig.