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Chicken Fricassee With White Wine Recipe

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Chicken Fricassee With White Wine Recipe
 
This is one of those recipes where you want to lick the plate! I'm not even kidding. If no one was looking I just might. I doubt you'll have leftovers but if you do this sauce is even better the next day!

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, and 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.

Our test kitchen like using Pinot Grigio in this recipe but you can see other suggestion or read up on how to choose in our post on Choosing wines for cooking.

Chicken Fricassee With White Wine Recipe

test Kitchen
Print Recipe

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

Instructions
 

  • 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.
  • 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.
Chicken Fricassee With White Wine Recipe

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The Best Vodka Sauce Recipe

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The Best Vodka Sauce Recipe

The Williams Sonoma Essentials of Italian cookbook states that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.

Along with the penne pasta, this dish generally contains cream sauce mixed with tomatoes or red sauce, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. 

Why Add Vodka?

The vodka is an emulsifier, allowing the water and lipids to remain mixed. Vodka is also thought to release certain flavors from the tomato that would otherwise be inaccessible.

INGREDIENTS

  • Kosher salt

INSTRUCTIONS

  1. Fill a stockpot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
  2. Peel and finely chop 1 onion.
  3. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove the peel.
  4.  Grate 4 oz. Parmesan on the smallest holes of the box grater.
  5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to the pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
  6.  Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on the bottom of the pot, 5–7 minutes.
  7.  Add 2 oz. vodka to deglaze the pan and stir to incorporate, scraping the bottom of the pot. Reduce heat to low.
  8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from the pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
  9. Slowly add warmed cream to Dutch oven, constantly stirring, until a smooth sauce forms. Remove from heat.
  10.  Add 1 lb. penne to the pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use a heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
  11. Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
  12.  Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, constantly stirring to melt the cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
  13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

VODKA SAUCE RECIPE

Cooking with Spirits test Kitchen
Print Recipe

Ingredients
  

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil plus more for drizzling
  • 1 4.5- oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. Penne
  • Basil leaves for serving

Instructions
 

  • Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
  • Peel and finely chop 1 onion.
  • Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.
  •  Grate 4 oz. Parmesan on the smallest holes of the box grater.
  • Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
  •  Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
  •  Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
  • Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
  • Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
  •  Add 1 lb. penne to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
  • Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
  •  Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
  • Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.
One of the best homemade pasta sauces ever, hands down. Who knew a little onion, tomato paste, and cream could create such big flavor.