Description
Learn to cook Chicken Fricassee with Creamy Vegetables, a comforting and flavorful dish perfect for any dinner table. This classic recipe features tender chicken in a rich, herb-infused cream sauce with sweet, sautéed vegetables.
Ingredients
Scale
- 8 bone-in chicken thighs and drumsticks
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz pearl onions, peeled and whole
- 2 carrots, cut into 3/4-inch pieces
- 3 celery stalks, cut into 3/4-inch pieces
- 8 oz white mushrooms, quartered (or halved if small)
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 1/2 cups reduced-sodium chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons fresh thyme leaves
- 1/2 tablespoon lemon juice
- 1/8 – 1/4 teaspoon salt, to taste
- 1/8 – 1/4 teaspoon black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). In a shallow dish, whisk together the flour, salt, garlic powder, onion powder, black pepper, and paprika. Pat the chicken dry, then dredge each piece in the flour mixture, pressing to adhere. Shake off any excess and set the chicken aside. Reserve any leftover flour for later use.
- Heat 1 tablespoon of butter with 2 tablespoons of olive oil in a deep oven-proof skillet or braiser over medium-high heat. Once hot, add the chicken and cook for about 4 minutes per side, until golden but not cooked through. Transfer the chicken to a plate, leaving the drippings in the skillet.
- Reduce heat to medium and add 2 tablespoons of butter and 2 tablespoons of olive oil to the skillet. Add the pearl onions, carrots, celery, and mushrooms. Sauté for about 10 minutes until the vegetables are softened. If needed, drizzle with additional olive oil to keep the vegetables from drying out. Add minced garlic and red pepper flakes, cooking for another 30 seconds.
- Sprinkle the reserved dredging flour over the vegetables, plus extra flour if necessary to make 3 tablespoons in total. Cook the flour for 2 minutes, stirring constantly.
- Reduce the heat to low, and slowly stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the dried parsley, oregano, and basil. Return the seared chicken to the skillet, along with any juices from the plate.
- Bring the mixture to a simmer, cover the skillet, and bake in the preheated oven for 25-35 minutes, or until the chicken reaches an internal temperature of 170°F (75°C).
- Remove the chicken from the skillet and set aside. Stir in the heavy cream, fresh parsley, and thyme. Simmer for 5-10 minutes until the sauce reaches your desired thickness. Stir in lemon juice, and season with additional salt and pepper to taste.
- Return the chicken to the skillet, spooning the sauce over the top. Serve over rice or mashed potatoes for a comforting, flavorful meal.
Notes
- For the best flavor, use bone-in chicken pieces.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with mashed potatoes, rice, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 500 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: Moderate
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Moderate
- Fiber: Moderate
- Protein: High
- Cholesterol: Not specified