Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf

Indulge in the comforting warmth of this *Wonderful and Inviting Chicken Fricassee and Its Rice Pilaf*, a dish that elegantly combines tender, golden-seared chicken thighs with a creamy, herb-infused sauce. Perfectly complemented by a fragrant, buttery rice pilaf, this recipe is a celebration of classic French-inspired flavors brought to life with everyday ingredients. The velvety sauce, made with aromatic vegetables, fresh thyme, and a hint of heavy cream, pairs beautifully with the nutty undertones of sautéed rice seasoned with a bay leaf and chicken bouillon. Ideal for a cozy weeknight dinner or an impressive weekend meal, this 70-minute, one-pot wonder offers a seamless balance of richness and simplicity. Serve it with a sprinkle of fresh parsley for a meal that’s as visually enticing as it is delicious.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 4 sprigs fresh thyme
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup long-grain rice
• 2 cups water
• 1 chicken bouillon cube
• 1 bay leaf (for rice pilaf)
• 2 tablespoons unsalted butter (for rice pilaf)
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside.

Step 3

In the same skillet, lower the heat to medium and melt 2 tablespoons of butter. Add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.

Step 4

Sprinkle the flour over the vegetables and stir well to form a paste. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Slowly add the chicken broth while stirring to create a smooth sauce. Bring the mixture to a simmer.

Step 6

Stir in heavy cream, fresh thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 7

Return the chicken thighs to the skillet, skin-side up, and ensure they are partially submerged in the sauce. Reduce heat to low, cover, and simmer for 30-35 minutes or until chicken is cooked through and tender.

Step 8

While the fricassee is simmering, prepare the rice pilaf. Heat 2 tablespoons of butter in a medium saucepan over medium heat.

Step 9

Add the dry rice and sauté until it becomes lightly golden and fragrant, about 2-3 minutes.

Step 10

Add water, chicken bouillon cube, and one bay leaf. Stir to dissolve the bouillon and bring to a boil.

Step 11

Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf and fluff the rice with a fork.

Step 12

To serve, spoon the creamy chicken fricassee over the rice pilaf, and garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(3168.8g)

Amount per serving	% Daily Value*
Calories	3990.1

Total Fat 309.0g	0%
Saturated Fat 128.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1124.9mg	0%
Sodium 7204.6mg	0%
Total Carbohydrate 109.3g	0%
Dietary Fiber 12.0g	0%
Total Sugars 17.8g
Protein 185.8g	0%

Vitamin D 18.3IU	0%
Calcium 439.3mg	0%
Iron 16.0mg	0%
Potassium 3643.5mg	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: 70.2%

Protein: 18.8%

Carbs: 11.0%