Description
A classic French-style chicken fricassee featuring tender chicken simmered in a creamy white wine sauce with carrots, mushrooms, and pearl onions. A comforting, one-pot meal perfect for family dinners.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced into rounds
- 8 ounces cremini mushrooms, halved
- 1 cup pearl onions, peeled (or frozen, thawed)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups chicken broth, low-sodium
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
- 2. In a large Dutch oven or heavy pot, heat butter and olive oil over medium-high heat. Working in batches if necessary, sear the chicken skin-side down until golden brown, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Transfer chicken to a plate and set aside.
- 3. Reduce heat to medium. Add the diced onion and carrots to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- 4. Add the cremini mushrooms and pearl onions. Cook for another 4-5 minutes until mushrooms have released their liquid and start to brown.
- 5. Stir in the minced garlic and cook for 1 minute until fragrant.
- 6. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
- 7. Slowly pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- 8. Add the chicken broth, heavy cream, dried thyme, bay leaf, salt, and pepper. Stir to combine.
- 9. Return the seared chicken pieces to the pot, nestling them into the liquid. Bring the sauce to a gentle simmer.
- 10. Cover the pot, reduce heat to low, and let cook for 30-35 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
- 11. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- 12. Garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or rice.
Notes
For a dairy-free version, substitute heavy cream with full-fat coconut milk and use a dairy-free butter alternative. Chicken fricassee tastes even better the next day; store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 585
- Sugar: 6g
- Fat: 38g
- Carbohydrates: 14g
- Protein: 38g