Description
This classic Chicken Fricassee recipe features tender chicken thighs and legs braised in a rich, creamy sauce flavored with white wine, fresh thyme, and aromatic vegetables. Slow-baked to perfection, this comforting French-inspired dish pairs beautifully with rice, potatoes, or crusty bread for a satisfying meal.
Ingredients
Chicken
- 8 chicken thighs and legs (combined)
- Salt and pepper (to taste)
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Vegetables & Herbs
- 1 small onion, chopped
- 2 carrots, cut in large pieces
- 2 cloves garlic, minced
- 3-4 sprigs thyme (leaves only)
Sauce
- 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 Chicken: Preheat your 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. Brown the chicken for about 4 minutes on each side until golden but not fully cooked through. Remove the chicken and set it aside on a plate. Discard any excess fat from the pan, leaving about 1 tablespoon for cooking the vegetables.
- Sauté Vegetables and Make Roux: Add 1 tablespoon of unsalted butter to the pan. Sauté the chopped onion and carrot pieces over low heat for 7 to 10 minutes until softened. Add the minced garlic and thyme leaves and cook briefly for 30 seconds until fragrant. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir constantly, cooking until the flour is absorbed and the mixture has a nutty aroma.
- Add Liquids and Simmer: Pour in 1/2 cup of dry white wine, allowing it to simmer and reduce slightly. Then add 1 1/2 cups of chicken stock, stirring to combine. This creates a flavorful braising liquid for the chicken.
- Bake Chicken: Return the browned chicken pieces to the pan along with any collected juices. Place the pan uncovered in the preheated oven and bake for 45 minutes, allowing the chicken to cook through and absorb the flavors of the sauce.
- Finish with Cream and Seasoning: Remove the pan from the oven and stir in 1/2 cup of heavy cream until well combined. Taste the sauce and season with additional salt if needed. Serve hot and enjoy!
Notes
- Use bone-in chicken thighs and legs for more flavor and moist meat.
- Ensure chicken is just browned and not cooked through before baking to retain tenderness.
- If white wine is not available, dry vermouth or an additional 1/2 cup chicken stock can be used as substitutes.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
