Creamy Chicken Fricassee with Vegetables Recipe
This classic Chicken Fricassee recipe features tender chicken thighs and legs simmered in a rich, creamy sauce infused with white wine, garlic, thyme, and fresh vegetables. Browned first on the stove and then baked to perfection, this comforting dish delivers a delightful blend of savory flavors and a velvety texture, perfect for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 8 chicken thighs and legs (combined)
- Salt and pepper (to taste)
- 1 Tbsp unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into large pieces
- 3–4 sprigs thyme (leaves only)
- 2 Tbsp all-purpose flour
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Prepare and Brown the Chicken: Preheat the oven to 350°F (175°C). Pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat. Place the chicken in the pan and brown each side for about 4 minutes until golden but not fully cooked through. Remove the browned chicken to a plate and set aside. Discard excess fat from the pan, leaving approximately 1 tablespoon behind.
- Sauté Vegetables and Make Roux: Add 1 tablespoon of unsalted butter to the pan. Over low heat, sauté the chopped onions and carrot pieces for 7 to 10 minutes until softened. Add minced garlic and fresh thyme leaves, cooking briefly for about 30 seconds to release their aromas. Sprinkle in 2 tablespoons of all-purpose flour and stir constantly until the flour has fully absorbed the fat and the mixture emits a nutty aroma.
- Deglaze and Add Stock: Pour in 1/2 cup of dry white wine and simmer the mixture until the wine reduces slightly. Then, add 1 1/2 cups of chicken stock, stirring to combine thoroughly.
- Bake the Chicken: Return the browned chicken pieces along with any accumulated juices back into the pan. Place the pan uncovered in the preheated oven and bake for 45 minutes until the chicken is cooked through and tender.
- Finish with Cream and Season: Remove the pan from the oven and stir in 1/2 cup of heavy cream until the sauce is smooth and creamy. Taste the sauce and adjust seasoning with additional salt if needed. Serve the chicken fricassee warm, spooned with the luscious sauce.
Notes
- You can use chicken thighs and legs as recommended, or substitute with bone-in chicken breasts if preferred, adjusting cooking time accordingly.
- For a richer sauce, you may add a splash more cream or a knob of butter at the end.
- Serve this dish with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
- If you prefer a thicker sauce, simmer it for a few extra minutes on the stove after baking before adding the cream.
- Fresh thyme leaves are recommended for the best flavor, but dried thyme can be used in a pinch (reduce quantity to about 1 teaspoon).
Keywords: Chicken Fricassee, Chicken thighs and legs, Creamy chicken dish, French chicken recipe, One-pan chicken, Comfort food
