Chicken Fricassee

If you're looking for a cozy, comforting meal, this Chicken Fricassee is it folks. It's a classic French chicken stew made with chicken thighs, mushrooms and a light creamy sauce. AND it's an easy one pot meal!

Prep Time15

Cook Time45

Total Time1 5

Course: Main Dish

Cuisine: French

Keyword: chicken thighs, Comfort Food, stew

Servings: servings

Calories: 414kcal

Author: MaryAnn Dwyer

Ingredients

2 1/2 lbs. boneless, skinless chicken thighs
salt and pepper
4 Tbsp. butter
1 large yellow onion, roughly chopped
3 stalks celery, roughly chopped
3 medium carrots, roughly chopped
8 oz. sliced white button mushrooms
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/3 cup heavy cream
1 tsp. fresh thyme
1 tsp. salt
1/2 tsp. pepper

Instructions

Season your chicken thighs with salt and pepper and set aside. Add butter to a deep skillet and melt over medium heat.
Add your chicken to the melted butter in the skillet in batches, making sure not to overcrowd and cook for five minutes on each side. Transfer all browned chicken to a plate.
Add chopped onion to the skillet with the remaining fat. You will cook the onions, stirring often for about five minutes. Sprinkle your flour over the onions and and cook for one minute.
Reduce the heat to medium-low and whisk in your chicken broth. Increase the heat to medium-high and then add your mushrooms, carrots, celery, thyme and salt and pepper.
Add chicken with any accumulated juices back to the skillet and bring to a low simmer. Cover the skillet with a lid and cook until the internal temperature of the chicken is 175 degrees F, about 25 minutes. Once the chicken is cooked through stir in your heavy cream and season with salt and pepper.

Notes

I use my Lodge 3.6 Quart cast iron skillet for this recipe.

You can use any type of mushrooms you prefer for this dish. I used white button mushrooms.

I love to serve this meal with mashed potatoes and a chilled glass of Chardonnay.

Nutrition