Name: Chicken Fricassee (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs Bone-in, skin-on chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Olive oil; 1 Onion-chopped; 8 oz Cremini mushrooms-sliced; 1 cup Frozen pearl onions; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 cup Dry white wine; 1/2 cup Heavy cream; 2 tbsp Butter; 1 tsp Dried thyme; 1 Bay leaf; 2 tbsp Fresh parsley-chopped

Recipe tier

A comforting and flavorful chicken stew simmered in a creamy white wine sauce with mushrooms and pearl onions.

Total 1h 15m

Serves 6

Steps 8

Ingredients 15

Chicken
2 lbs 900 g Bone-in, skin-on chicken thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 tbsp 15 mL Olive oil
1 1 medium Onion-chopped
8 oz 225 g Cremini mushrooms-sliced
1 cup 240 mL Frozen pearl onions
Sauce
cup 60 mL All-purpose flour
3 cups 720 mL Chicken broth
cup 120 mL Dry white wine
cup 120 mL Heavy cream
2 tbsp 30 mL Butter
1 tsp 5 mL Dried thyme
1 1 Bay leaf
Garnish
2 tbsp 30 mL Fresh parsley-chopped

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Equipment

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Instructions

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Season the Chicken with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the chopped Onion to the pot and cook until softened, about 5 minutes. Add the sliced Cremini mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Stir in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Chicken broth and Dry white wine, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Dried thyme and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the Chicken is tender.
Stir in the Heavy cream and Butter. Simmer for another 5 minutes. Remove the Bay leaf.
Garnish with Fresh parsley before serving.