Description
This Chicken Fricassee is a classic, creamy, and comforting French dish featuring tender chicken thighs simmered in a rich sauce made with mushrooms, carrots, onions, garlic, and herbs. Perfect for a wholesome family meal, this recipe balances the savory flavors of browned chicken with a luscious cream sauce infused with Dijon mustard and fresh thyme.
Ingredients
Scale
Chicken
- 4 large chicken thighs, skin-on, bone-in
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon flour
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper to enhance the flavor and promote browning.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp, about 6-8 minutes. Flip and brown the other side for an additional 5 minutes. Remove chicken and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onions, sliced carrots, and minced garlic. Cook over medium heat until softened, about 5 minutes. Add the mushrooms and continue cooking until they release their moisture and become tender, about 4 minutes.
- Create the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste, stirring frequently.
- Deglaze and Simmer: Slowly add the chicken broth while stirring to prevent lumps. Mix in the heavy cream, Dijon mustard, and fresh thyme. Return the browned chicken thighs to the skillet, submerging them in the sauce.
- Cook the Fricassee: Reduce the heat to low, cover the skillet, and let everything simmer gently for 25-30 minutes, or until the chicken is fully cooked through and tender.
- Finish and Garnish: Adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving to add a touch of color and freshness.
Notes
- Use bone-in chicken thighs for juicier, more flavorful results.
- You can substitute heavy cream with half-and-half or a dairy-free alternative for a lighter version.
- Serve this dish over rice, mashed potatoes, or buttered noodles.
- For an extra depth of flavor, deglaze the pan with a splash of white wine before adding the broth.
- If you prefer a thicker sauce, allow it to simmer uncovered for a few minutes to reduce.
