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Chicken Fricassee
...in your mind.
Chicken Fricassee

Chicken Fricassee

According to Wikipedia, Fricassee is a 'stew, usually made with pieces of chicken that have been browned in butter and served in a sauce.' True, but it's also another one pan chicken dish, that's so damn rich, creamy and delicious you want to eat it all. Oh and simple too.

Serves 4-6

Ingredients

  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1/2 tablespoon smoked paprika
  • Any combination of 8 chicken legs and thighs, just somewhere between 3 and 3.5 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 8 ounces frozen pearl onions, or 1 yellow onion sliced
  • 2 medium carrots, cut into pieces
  • 8 ounces cremini mushrooms, quartered
  • 2 tablespoons garlic paste, or 3 large cloves minced garlic
  • 1/2 cup vermouth or white wine
  • 3 tablespoons flour
  • 1/2 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon soy paste or sauce
  • Optional - 1 tablespoon caramelized onion bouillon
  • Fresh chopped parsley 

Directions

  1. Combine salt, pepper and paprika in a small bowl and season chicken on both sides
  2. Add oil & butter to a large skillet (that has a lid) over medium high heat and cook until beautifully browned on each side - 8 to 10 minutes total , then remove to a plate and set aside 
  3. To the same skillet the carrot, onion, mushrooms and cook until softened, about 5 minutes
  4. Stir in the garlic and when fragrant pour in the vermouth, and stir scraping along the bottom to get up everything delicious and simmer about 5 minutes or until mostly evaporated
  5. Sprinkle flour over the top and mix in until the flour has been fully absorbed, about a minute
  6. Add the thyme and broth a little at a time, stirring well to incorporate as you go
  7. Put back in the chicken, bring to a low simmer and cook covered until chicken is cooked through and approximately 170 degrees - about 25 minutes
  8. Remove the chicken to a plate and cover loosely with foil to keep warm, then add the cream, soy and onion bouillon (if using) to the skillet, stir well and bring to a simmer to thicken
  9. Season to taste with salt & pepper, and then plate, topping with sauce, or put all the chicken back in the skillet for presentation
  10. Either way, garnish with parsley for serving
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