Chicken Fricassee
Chicken Fricassee consists of succulent chicken thighs and vegetables in a smooth cream sauce.
- Prep time
- 10 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 8 chicken thighs (1 kg/2.2 lbs)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 shallot (chopped)
- 2 cloves garlic (minced)
- 300g/10 oz chestnut mushrooms (halved)
- 1/2 tsp - 1 tsp tarragon
- 2 tbsp flour
- 125ml / 1/2cup dry white wine such as Sauvignon Blanc or dry sherry
- 375ml/1 1/2 cups chicken stock
- 4 tbsp double/heavy cream
Instructions
- 1
Preheat oven to 180C/350F. Heat one tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken thighs for approximately 4 minutes per side over medium heat until golden on each side but not cooked all the way through. Remove to a plate and set aside till needed.
- 2
Discard all fat but 1 tablespoon from the pan and add 1 tbsp of butter, add the mushrooms and brown over medium heat for 5 minutes, then add the chopped shallot and saute over low heat for 3-4 minutes. Do not allow shallots to brown. Add minced garlic and cook briefly for half a minute. Add the flour and stir to combine until the flour has turned into a paste and is slightly browned. Add the wine/dry sherry while stirring, let the wine simmer for 2-3 minutes until reduced by a half, then add the chicken stock and dried tarragon, turn the heat up and bring to a boil, then take it off the heat.
- 3
Return the chicken to the pan and bake in the oven uncovered for 45 minutes. Then take out of the oven and add the double/heavy cream and gently stir to incorporate the cream into the sauce. Taste and season with more salt if necessary.