Chicken Fricassée
This chicken fricassée recipe is a streamlined version of the classic French stew. The white wine cream sauce is perfection!
Ingredients
4 servings
Instructions
- Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
- In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
- Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
- To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
- Sprinkle the flour over the top. Cook, stirring constantly, until the flour turns golden, about 1 full minute.
- Slowly pour in the wine, then use a wooden spoon to scrape up any browned bits on the bottom of the pot. Let cook and reduce for 2 minutes, stirring often. Add the chicken broth, stirring until smoothly combined.
- Add the pearl onions, thyme bundle, bayleaf, and seared chicken along with any juices that have collected on the plate. The chicken should be just submerged in liquid; if it’s not, add more broth or water until it is. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook the chicken, maintaining a very gentle simmer, for 30 minutes.
- Remove the lid from the pot. Fish out the thyme bundle and bayleaf and discard. In a bowl or liquid measuring cup, whisk together the half-and-half and cornstarch, until smoothly combined. Add to the pot and stir. Stir in the nutmeg.
- Increase the heat to bring the liquid to a simmer. Partially cover the pot and let simmer 10 minutes more. Periodically lift the lid and stir the pot, running a wooden spoon along the bottom to prevent sticking. The mixture will thicken slightly.
- Stir in the lemon juice, parsley, and reserved mushrooms. Carefully taste and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.
Nutrition per serving
790kcal
💰 Cost Estimate
Total Ingredients
$4832.00
$4832.00
Per Serving
$1208.00/serving
$1208.00/serving
🏠 Savings
~$9664.00 vs buying!
~$9664.00 vs buying!
📋 Price Breakdown (89% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| bone-in skin on chicken pieces | 3 lbs | $264.00 |
| kosher salt | 2.5 tsp | $5.00 |
| ground black pepper | 0.5 tsp | $11.00 |
| unsalted butter | 4 tbsp | $66.00 |
| baby bella mushrooms | 8 oz | $1054.00 |
| carrots | 3 medium | $112.00 |
| celery stalks | 2 | $102.00 |
| yellow onion | 1 medium | $50.00 |
| all-purpose flour | 3 tbsp | $4.00 |
| dry white wine or chicken stock | 1 cup | $208.00 |
| low-sodium chicken broth | 3 cups | $50.00 |
| to 12 ounces frozen pearl onions no need to thaw | 10 | $495.00 |
| springs fresh thyme | 6 | $527.00 |
| bay leaf | 1 | $1779.00 |
| half-and-half | 0.5 cup | - |
| cornstarch | 1 tbsp | $8.00 |
| ⅛ teaspoon ground nutmeg | - | - |
| freshly squeezed lemon juice | 2 tbsp | $20.00 |
| Italian parsley | 2 tbsp | $77.00 |
*Estimated market prices, may vary by region
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