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CHICKEN FRICASSEE IN CREAMY SAUCE WITH FRESH VEGETABLES

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Chicken Fricassee in Creamy Sauce

This chicken Fricassee recipe uses lots of fresh herbs and vegetables, making it one of the few dishes that have meat in it that we cook. I usually make it if we have company. If you have any leftovers, it does freeze and reheat very well. Chicken Fricassee in Creamy Sauce with Fresh Vegetables will become a family favorite. 

 

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 2 lb. skin-on, bone-in chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 1 small onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 8 oz. mushrooms, sliced
  • 2 tbsp. all-purpose flour
  • ½ c. white wine
  • 2 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 2 tbsp. freshly chopped parsley
  • 1 tbs. fresh thyme leaves

DIRECTIONS

  1. In a large high-sided skillet (a dutch oven is perfect) over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
  2. In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan and reduce wine by half, 7 minutes.
  3. Add broth and cream and season with parsley, thyme, salt, and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.
  4. To brown the chicken on top and get the sauce even thicker slip your dutch oven into an oven at 350 degrees for about 15 minutes
Chicken Fricassee in Creamy Sauce

Chicken Fricassee in Creamy Sauce

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Course Main Course
Servings 4 People
Calories 544 kcal

Ingredients
  

  • 2 tablespoon olive oil
  • 2 lb chicken thighs skin-on, bone-in
  • 2 tablespoon butter
  • 1 small onion chopped
  • 1 whole carrot peeled and chopped
  • 1 Stalk Celery chopped
  • 8 ounces mushrooms sliced
  • 2 tablespoon all-purpose flour
  • ½ cup white wine
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 2 tablespoon fresh parsley chopped
  • 1 tbsp. fresh thyme

Instructions
 

  • n a large high-sided skillet (a dutch oven is perfect) over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
  • In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan and reduce wine by half, 7 minutes.
  • Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.
  • To brown the chicken on top and get the sauce even thicker slip your dutch oven into an oven at 350 degrees for about 15 minutes

Nutrition

Serving: 1eachCalories: 544kcalCarbohydrates: 7gProtein: 28gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 195mgSodium: 493mgPotassium: 539mgFiber: 1gSugar: 3gVitamin A: 968IUVitamin C: 8mgCalcium: 65mgIron: 2mg
Keyword Chicken, Vegetables
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