Chicken Fricassee in Creamy Sauce
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
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