This just in: boring chicken dinners are OUT. The sauce in this Easy Chicken Fricassee takes this dish to new levels of deliciousness! This dish is rich, savory, and herbaceous with a smorgasbord of textures and flavors. The chicken is cooked until perfectly tender and juicy, making for a scrumptious meal that you won’t be able to get enough of! Easy Chicken Fricassee is creamy, hearty, and ready in just 45 minutes.
Ingredients• 2 tablespoons extra-virgin olive oil • 2 pounds chicken thighs, skin-on and bone-in • kosher salt, to taste • ground black pepper, to taste • 2 tablespoons butter • 1 large onion, chopped • 1 large carrot, peeled and chopped • 1 celery stalk, chopped • 8 ounces mushrooms • 2 tablespoons all-purpose flour • 1/2 cup white wine • 2 cups low-sodium chicken broth • 1 cup heavy cream • 2 tablespoons parsley, chopped • 2 teaspoons thyme leaves
Heat the oil in a large, high-sided skillet over medium heat.
Season the chicken on both sides with the salt and pepper.
Add the chicken to a skillet and cook it until it is golden, about 5 minutes per side.
Transfer the chicken from the skillet and set it aside.
In the same skillet, add the butter and melt it.
Add the onion, carrot, celery, and mushrooms and cook them until they are soft, about 5 minutes.
Add the flour and cook until the raw flour smell dissipates, about 1 minute.
Pour in the wine and scrape up any bits on the bottom of the pan.
Reduce the wine by half, cooking for about 7 minutes.
Add the broth and cream.
Season with the parsley, thyme, salt, and pepper.
Add the chicken back to the pan, and simmer until the chicken is cooked through and the sauce is thickened at 165 degrees F, about 15 minutes.