Chicken Fricassee

This comforting and flavorful one-pan chicken stew features vegetables in a velvety gravy. It's perfect as a weeknight family meal or an intimate dinner for entertaining.

Course Main

Cuisine French

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 499kcal

Author Imma

Ingredients

6 chicken thighs
1½ teaspoons (9g) salt (adjust to taste)
1 teaspoon (3g) ground black pepper (adjust to taste)
2-3 teaspoons (8-12g) Creole seasoning
2 tablespoons (30ml) vegetable oil
½ cup (80g) diced onions
¼ cup (50g) diced celery
2-3 teaspoons (10-15g) minced garlic
1 large bay leaf
1-2 teaspoons (1-2g) minced thyme
4-6 ounces (113-170g) cremini mushrooms, sliced
2½ tablespoons (20g) all-purpose flour
2 cups (480ml) chicken stock
½ cup (120ml) dry white wine or chicken stock
¼ cup (60ml) heavy cream
2 medium carrots, peeled and sliced (about 1½ cups)
6-8 ounces (170-230g) asparagus, trimmed and sliced (about 1½ cups)

Instructions

Wash chicken thighs and pat dry with a paper towel. Then rub them with salt, pepper, and a generous amount of Creole or your favorite spice mix.
Heat a Dutch oven or skillet with a tablespoon of oil over medium-high heat (I used a 12-inch skillet). Add the chicken thighs skin-side up to the pan, browning for 4-5 minutes. Flip and brown on the other side. Remove the chicken to a plate and optionally wipe the pan clean with a paper towel.
Add another tablespoon of oil to the pan if needed. Sauté the onions, celery, garlic, bay leaf, thyme, and mushrooms until soft (2-3 minutes). Then add the flour and stir for about a minute.
Pour in the chicken stock and wine, stirring constantly, until the sauce thickens slightly (4-5 minutes).
Next, add the cream, adjust seasoning to taste with salt and pepper, and return the chicken to the pan.
Cover the pan and lower the heat to medium-low. Simmer until the sauce slightly thickens and the chicken is almost cooked through (12-15 minutes).
Take the lid off, and then stir in the carrots. Put the lid back on and simmer until the carrots and chicken are almost done.
Add the asparagus, put the lid back on, and cook until the chicken reaches an internal temperature of 175-180℉ (80-85℃) and the asparagus is tender (7-10 minutes).
Serve right away with rice or potatoes and a side salad.

Notes

Olive oil burns easily, so it's not good for the cooking part. But if you want the olive oil flavor, drizzle a little over the chicken right before serving.
Be watchful when browning the chicken so it doesn't burn. Aim for the skin to turn golden brown, not dark brown or black.
An instant-read meat thermometer will read 175℉ (80℃) if chicken thighs are done. If you want to swap out with chicken breasts, 165℉ (75℃) is more than enough.
If your sauce is too thick, add a bit more chicken broth or white wine.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition