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Classic Chicken Fricassee Recipe: Creamy One-Pot Dinner

Cozy Chicken Fricassee

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 4 pieces Chicken thighs Bone-in, skin-on
  • 1 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 8 oz Cremini mushrooms Quartered
  • 2 medium Carrots Sliced
  • 1 medium Yellow onion Chopped
  • 2 cloves Garlic Minced
  • 2 tbsp All-purpose flour
  • 1/2 cup Dry white wine Substitute with extra chicken broth if preferred
  • 1.5 cups Chicken broth
  • 1/2 cup Heavy cream
  • 2 sprigs Fresh thyme
  • 2 tbsp Fresh parsley Chopped, for garnish
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

Instructions
 

  • Pat the chicken thighs dry with paper towels. Season evenly with kosher salt and black pepper.
  • Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken skin-side down and sear until golden brown, about 6 to 8 minutes. Flip and brown the other side for 4 minutes. Remove the chicken to a plate and set aside.
  • Lower the heat to medium. Add the quartered mushrooms, sliced carrots, and chopped onions to the pot. Sauté for 5 to 7 minutes until the vegetables are softened and the mushrooms are browned.
  • Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute.
  • Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2 minutes.
  • Stir in the chicken broth, heavy cream, and thyme sprigs. Return the chicken thighs to the pot, nestling them into the sauce.
  • Bring the sauce to a gentle simmer. Reduce the heat to low, leave uncovered, and cook for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens.
  • Remove from heat, discard the thyme stems, and garnish with fresh chopped parsley before serving.