Description
Easy Chicken Fricassee recipe, perfect for busy weeknights. Minimal prep, one-pot, and packed with flavor. Impress your family with this simple, delicious meal.
Ingredients
Units
Scale
- 10 Bone-In Skin-on Chicken thighs (or various chicken pieces)
- 1 tbsp. Sea salt
- 1 tbsp. Black pepper
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
- 3/4 c. all-purpose flour
- 3 tbsp. Olive oil
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 1 carrot, diced
- 8 oz. mushrooms, sliced
- 4 garlic cloves, minced
- 1 c. dry white wine
- 2 c. chicken stock
- 1/3 c. heavy cream
- 1 chicken bouillon cube
- 4 sprigs thyme
- 1 tsp. Dried rosemary
- 1 tsp. Dried oregano
- Garnish: fresh parsley, chopped
Instructions
- Preheat the oven to 375 Degrees
- Pat the chicken thighs dry and season them generously with salt, pepper, garlic powder, and onion powder on both sides.
- Coat the chicken thighs lightly in flour, shaking off any excess.
- Heat olive oil in your skillet or dutch oven over medium-high heat. Sear the chicken thighs for about 3-4 minutes per side until they develop a golden brown crust. Remove them from the skillet and set them aside.
- In the same skillet, add the diced onion, celery, and carrot. Sauté for about 5 minutes until the vegetables soften.
- Stir in the minced garlic, sliced mushrooms, dried thyme, rosemary, and oregano. Cook for another 2-3 minutes until the mushrooms release their moisture.
- Pour in the white wine, scraping any browned bits from the bottom of the skillet. Add the chicken stock and bouillon cube. Bring the mixture to a simmer and add the cream. Return the chicken thighs to the skillet.
- Reduce the heat to low, cover the skillet, and let the chicken cook in the oven for about 25-30 minutes or until it’s cooked through and tender.
- Add a little more cream, if desired, and stir.
- Sprinkle with freshly chopped parsley and serve over mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Cook
- Cuisine: French
