Chicken Fricassee (French Chicken Stew)

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Pat dry the chicken thighs and drumsticks with a paper towel. This will help give the chicken a good sear as well as help the salt and pepper stick to it. Season chicken with salt and pepper on both sides.

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Melt butter in a large skillet over medium-low heat. Brown chicken on both sides, leaving it to cook for 5 minutes on each side. Remove the chicken pieces from the skillet and transfer them onto a plate to rest. Next add onion and saute for 5 minutes or until golden color.

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Using the same skillet, add the flour to the remaining oils and whisk for a minute. It should start to create a roux which is a light brown paste with a bit of a nutty aroma.

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Slowly whisk in the wine and chicken broth until everything is combined then season with salt and pepper to taste.

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To the sauce, toss in the mushrooms, carrots, celery, and thyme, and mix everything with a wooden spoon.

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Return the chicken you set aside back into the skillet and allow it to come back to a gentle boil. Cover with a lid and simmer on low for 25-30 minutes until the chicken is cooked through.

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At the end, stir in the heavy whipping cream and allow it to thicken up a bit. Do a little taste test and season with salt and pepper. Garnish with fresh thyme or parsley and enjoy!

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Chicken Fricassee (French Chicken Stew)

Pat dry the chicken thighs and drumsticks with a paper towel. This will help give the chicken a good sear as well as help the salt and pepper stick to it. Season chicken with salt and pepper on both sides.

Step 1

Melt butter in a large skillet over medium-low heat. Brown chicken on both sides, leaving it to cook for 5 minutes on each side. Remove the chicken pieces from the skillet and transfer them onto a plate to rest. Next add onion and saute for 5 minutes or until golden color.

Step 2

Using the same skillet, add the flour to the remaining oils and whisk for a minute. It should start to create a roux which is a light brown paste with a bit of a nutty aroma.

Step 3

Slowly whisk in the wine and chicken broth until everything is combined then season with salt and pepper to taste.

Step 4

To the sauce, toss in the mushrooms, carrots, celery, and thyme, and mix everything with a wooden spoon.

Step 5

Return the chicken you set aside back into the skillet and allow it to come back to a gentle boil. Cover with a lid and simmer on low for 25-30 minutes until the chicken is cooked through.

Step 6

At the end, stir in the heavy whipping cream and allow it to thicken up a bit. Do a little taste test and season with salt and pepper. Garnish with fresh thyme or parsley and enjoy!

Step 7

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