Chicken Fricase

Warm, comforting, and bursting with rustic charm, Chicken Fricase is a French-inspired one-pot dish perfect for any dinner table. In this recipe, tender bone-in chicken thighs are seared to golden perfection, then simmered in a rich, creamy sauce made with dry white wine, chicken stock, and a medley of aromatic vegetables like carrots, celery, and onions. Fragrant thyme and bay leaf infuse the dish with delicate herby notes, while a splash of heavy cream brings luxurious texture to the sauce. This easy yet elegant dish is ideal for weeknight meals or special gatherings, served alongside fluffy rice, buttery mashed potatoes, or crusty bread to soak up every drop of the velvety sauce. Perfectly balanced and packed with flavor, Chicken Fricase is sure to become a family favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 2 medium carrots, peeled and sliced into rounds
• 2 medium celery stalks, sliced
• 0.5 cup dry white wine
• 2 cups chicken stock
• 3 pieces fresh thyme sprigs
• 1 piece bay leaf
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with salt and pepper on all sides.

Step 2

Dust the chicken lightly with the all-purpose flour, shaking off any excess.

Step 3

Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs in batches, skin-side down first, until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of butter. Lower the heat to medium and add the chopped onion, stirring frequently until softened, about 3 minutes.

Step 6

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, or until the vegetables begin to soften.

Step 7

Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.

Step 8

Add the chicken stock, thyme sprigs, and bay leaf to the skillet. Return the chicken thighs to the pan, nestling them into the liquid.

Step 9

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 10

Remove the chicken from the skillet and set aside. Discard the thyme sprigs and bay leaf.

Step 11

Stir in the heavy cream and let the sauce simmer, uncovered, for 5-7 minutes, or until it thickens slightly.

Step 12

Return the chicken to the skillet and spoon the sauce over the top to coat.

Step 13

Garnish with freshly chopped parsley and serve warm, preferably with rice, mashed potatoes, or crusty bread.

Nutrition Facts

Serving size	(2270.2g)

Amount per serving	% Daily Value*
Calories	3380.1

Total Fat 254.6g	0%
Saturated Fat 86.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 953.6mg	0%
Sodium 3537.9mg	0%
Total Carbohydrate 47.3g	0%
Dietary Fiber 8.2g	0%
Total Sugars 15.6g
Protein 194.0g	0%

Vitamin D 0IU	0%
Calcium 294.2mg	0%
Iron 13.8mg	0%
Potassium 2935.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 23.8%

Carbs: 5.8%