Chicken Fricassee – a comforting and flavorful one-pan chicken stew and vegetables in a velvety sauce that is perfect as a family weeknight meal and a casual intimate dinner for entertaining. A great dish just in time for spring season!
Fresh budding flowers, outdoor gardening, warmer weather – ahhh, the beauty of spring! This Chicken Fricassee dish is a wonderful spring dish with all the velvety warm flavors in it. I know, spring is still a couple of weeks ahead . But in all honesty, this dish doesn’t conform to any season. It’s one of those one-pan meals that you can easily whip in less than an hour whether as a family weeknight meal or for entertaining.
It hits the spot! Out of all the recipes I made , this was the first to be devoured completely. Guys , you are going to want to lick your plate!
What is Fricassee?
Fricassee is a French word that pertains to a cooking method that is a cross between a saute and stew. As always, there’s a heated discussion over a cook’s interpretation of this dish. But we’re not going to add fire to that.
A good fricassee starts with sauteing, or some would say browning, the meat then followed by a handful of aromatics and spices. Depending on where you live, some would also include a tomato base on this dish but in our case here, we’re using dry white wine and heavy cream to accompany the chicken stock. And let the meat simmer to cook it through.
This technique reminds me of this Creamy Lemon Garlic Boneless Chicken Breast , Jamaican Curry Chicken and this Jamaican Browned Stew Chicken. If you haven’t tried these three, you should quickly add them on your menu. You’ll be glad you did! 😉
Technically, this chicken dish is not a one-pan meal but rather is served with rice or in my case potatoes .
It’s best enjoyed immediately after cooking, but you can also make it ahead in the day and put it in the fridge until dinner. Busy moms would surely love this, especially how well-flavored those vegetable are, thanks to the sauce. Your kids would never ever find these veggies bland and boring.
Enjoy your meal! And don’t forget to gran an iced cold drink to accompany this fancy yet simple Chicken Fricassee dish.
Tips and Notes:
- You can always swap the cooking oil with butter for a bit of buttery flavor into it.
- If you’re not pressed with time, you may also blanch the veggies to keep their color brilliance before tossing it onto the skillet.
Watch How To Make It
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Chicken Fricassee
Ingredients
Chicken Thighs
- 5-6 Chicken thighs
- ½ tablespoon (7.5 mL) Olive oil
- Salt (about 1 1/2 teaspoons )
- 2 teaspoons (5.2 g) Creole Seasoning
Fricassee
- 2 tablespoons (30 mL) oil
- ½ cup (75 g) diced onions
- ¼ cup (56.25 g) celery
- 2-3 teaspoon (5.6 - 8.4 g) minced garlic
- 1 Large bay leaf
- 1-2 teaspoon (0.80 - 1.6 g) minced thyme
- 4- 6 ounce (113.4 g) cremini mushrooms, sliced
- 2 1/2 tablespoons (19 g) all-purpose flour
- 2 cups (475 mL) chicken stock
- 1/2 cup (125 mL) dry white wine sub (chicken stock)
- 1/4 cup (60 g) heavy cream
- 2 medium carrots , peeled and cut (about 1 1/2 cups )
- 6-8 ounces (200 g) asparagus , trimmed and cut (about 1 1/2 cups)
Instructions
- Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix.
- Heat up Dutch oven or skillet with oil over medium heat ( I used a 12 inch skillet for this recipe). Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
- Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
- Pour in the chicken stock and wine constantly stirring, until sauce thickens slightly, about 4-5 minutes.
- Add cream – season to taste with salt and pepper; return chicken back to the pan.
- Cover pot, then bring down heat to medium-low, and cook until sauce slightly thickens and chicken is almost cooked through, about 12-15 minutes. Uncover , then throw in carrots and asparagus. Cover and cook until chicken is cooked through and asparagus is tender, another 7-10 minutes.
- Serve immediately with rice, potatoes or and/or side salad.
Nutrition Information:
Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix. Heat up Dutch oven or skillet with oil over medium heat (I used a 12 inch skillet for this recipe).
Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
Pour in the chicken stock and wine constantly stirring, until sauce thickens slightly, about 4-5 minutes.
Add cream – season to taste with salt and pepper; return chicken back to the pan. Cover pot, then bring down heat to medium-low, and cook until sauce slightly thickens and chicken is almost cooked through, about 12-15 minutes.
Uncover, then throw in carrots and asparagus. Cover and cook until chicken is cooked through and asparagus is tender, another 7-10 minutes. Serve immediately with rice, potatoes or and/or side salad.
Kelly says
I absolutely loved this recipe
Imma says
Thank you, Kelly !
Christal says
Another BOMB recipe Imma! The seasonings are excellent, as usual.
Imma says
Thank you so much, Christal. Would love to hear such compliments to keep my motivation at high level:)
Samantha says
I love all your recipes! Can I make this one in the slow cooker?
Immaculate Bites says
Hi Samantha, thanks for dropping by! I haven’t tried making this using a slow cooker.
jen Abramson says
Can something else be used instead of white wine and heavy cream? Can more chicken broth be used and milk? I don’t have heavy cream and white wine and I’m dying to make this dish tonight!
love your recipes!
ImmaculateBites says
Thanks Jen. Broth works just fine .
Michelle says
what can I use instead of asparagus? I love it, he hates it.
imma africanbites says
Hi, Michelle. Snap peas, green beans and leeks (cut it like a baton) would be great for this dish instead of asparagus.
Harry Law says
Would it be okay if a left out the mushrooms or would it alter the consistency? Should I add more of something else if I don’t include mushrooms?
ImmaculateBites says
Hi Harry ,
It’s fine to completely leave it out .
Dottie says
I made this last night for my family. I had my grandson (14) helping me prepare it. He commented on the aroma which was mouth watering in itself. It took a little longer than I would have liked but that was due to lack of being prepared. My family devoured their dinner.
Next time, and there will be a next time, I see how it turns out by removing the skin. Just a preference. Other than that, I would not change a thing. You are definitely my go to when planning family meals.
ImmaculateBites says
Thanks Dottie! I SO thrilled!
Urban @ urbanskitchen.com says
I luv the dish. I’m sure I’ve made something similar in all the ways one can make Stew or Curried Chicken dish, often time each being different in some way. Still I luv the dish, it looks so delicious. But I’ve never seen a dish you’ve ever made that didn’t seem to be just that, salivatingly delicious. At best I always admire your Photography skills as the pictures always pop and always so well lit in lighting. I guess I admire it for obvious reasons. At some point you learn to cook and just reading the ingredients and the technique in how you make something, you can make it in your own mind and you can tell that this dish taste damn delicious without having actually tasted it.
I think I’ll make this tomorrow, because I have no idea what I’ll make today and that’s a different plan. But making this tomorrow allow me to pull that Whole Red Snapper I bought a few weeks back In my freezer and defrost it so can cook it tomorrow for this dish instead of using Chicken. Red Snapper Fricassee I guess it will be.
Your neighbors have to be some the luckiest people in your neighborhood with all your cooking.
tdon says
Oh boy, was this fantastic! Sometimes I improvise with recipes, but I followed this one faithfully and the result was luscious. Another winner from this website!
ImmaculateBites says
Awesome! So happy to hear it worked out well for you. Thank you so much!!!!
Mariane says
I love love your website! I’m from Senegal and even though I considered myself an “excellent “ cook, I always find new and succulent recipes on this site. I’ve done almost cooked All the recipes that you have posted so far, and they all taste wonderful. Keep up the good work Imma and May God continue blessing your website as well as yourself and your family.
ImmaculateBites says
Thank you SO much Girl… You are just TOO SWEET! So happy that you would take time out to let me know. Wishing you all the best!