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Chicken Fricassee
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Ingredients
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Method
4 steps
- 1
Pat 2½ lb boneless skinless chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a deep skillet or Dutch oven over medium-high. Brown the chicken in batches 3–4 minutes per side until golden; transfer to a plate.
- 2
Add 1 medium chopped onion and 8 oz sliced cremini mushrooms. Cook 6–8 minutes until the mushrooms brown and the onion softens. Stir in 3 minced garlic cloves for 30 seconds.
- 3
Sprinkle in 2 tablespoons all-purpose flour and cook 1 full minute until it smells toasty. Gradually whisk in 2½ cups low-sodium chicken broth until smooth. Add 4 fresh thyme sprigs and 1 bay leaf.
- 4
Return the chicken and juices. Cover and simmer gently 20–25 minutes until the thighs are cooked through and tender. Fish out the herbs, stir in ½ cup heavy cream and the remaining ½ teaspoon salt, and warm without boiling. Finish with 2 tablespoons chopped parsley and serve over rice or egg noodles. You want creamy chicken fricassee with tender thighs and browned mushrooms — not a bland thin gravy or rubbery overcooked chicken.