Chicken Fricassée with Shallots and Bacon
A French Chicken Fricassée is the perfect combination of simplicity and comfort. This French classic featuring chicken seared in butter and then braised in white wine, likely knows as many variations as there are grandmothers in France – and for good reason. It is a simple single-pot recipe that uses humble ingredients, comes together easily and is very versatile. With shallots and bacon, this version of a Chicken Fricassée is deliciously sweet, salty, and full of comfort. What is a Chicken “Fricassée”? A Fricassée is half way between a sautéed…
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs, skin-on, bone-in
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 slices bacon, cut in fine strips
- 2 tbsp (28.5g) unsalted butter, divided
- 2 garlic cloves, peeled and minced
- 8 shallots (about 400g total), peeled and cut in half (or quarters if too big)
- 7-8 sprigs fresh thyme
- 1/3 cup (79ml) dry white wine
Instructions
- 1
Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside and let rest to near room temperature. Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 2
Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.
- 3
Step 3 – Add 1 tablespoon of butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan.
- 4
Step 4 - Lower the heat to medium and add another tablespoon of butter to the pan. When the butter sizzles, add the shallots and garlic. Cook for about 10 minutes, stirring occasionally, until the shallots are tender and lightly caramelized. As you cook the shallots, some may separate and some may keep their layers together - that is perfectly fine. Nestle the chicken thighs back into the pan. Pour the white wine into the pan, top chicken pieces with bacon and thyme sprigs, season to taste with extra black pepper (optional) and transfer the pan into the oven for 30 minutes (uncovered).
- 5
Remove from the oven and serve.