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

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.
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.