Chef Jeff makes delicious, creamy chicken fricassee
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Chef Jeff is in the East Idaho News kitchen cooking up chicken fricassee – rustic but delicious French dish using fresh vegetables and chicken thighs in a creamy white sauce.
Ingredients
- 2 tbsp. extra virgin olive oil
- 2-3 lbs. skin on, bone in chicken thighs
- 2 tbsp. butter
- 1 onion, chopped
- 1 tsp. garlic, minced
- 1 lg. carrot, peeled and chopped
- 1 celery stalk, chopped
- 8 oz. mushrooms, sliced
- 2 tbsp. flour
- ½ c. white wine
- 2 c. chicken broth
- 1 c. heavy cream
- 2 tbsp. fresh parsley, chopped
- 2 tsp. fresh thyme
- Salt and pepper to taste
Directions
- In a large skillet over medium heat, heat the olive oil. Season the chicken thighs with salt and pepper on all sides and add to the skillet skin side down and cook for 5 minutes. Turn the chicken over and cook an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter, then add the onion, garlic, carrot, celery and mushroom. Cook about 5 minutes, then stir in the flour and cook 1 more minute. Pour in the wine and scrape up any bits off the bottom of the pan and cook 3 to 5 more minutes until the wine has almost completely reduced.
- Add the broth, cream, parsley, thyme, and a little salt and pepper. Bring to a simmer then add the chicken skin side up in the pan cook another 15 or so minutes or until the chicken reaches 165 using an instant-read thermometer. Taste and adjust the seasoning in the sauce if necessary. Serve the chicken sitting on a pool of the sauce on a dish with any additional veggies you like.