Chicken Fricassee
Golden-browned chicken with tender, falling-off-the-bone meat in a glossy, velvety white-wine and mustard cream brings contrasting textures: crisp skin (if using skin-on) and a silky sauce studded with mushrooms and soft carrots. The sauce balances bright acidity, savory stock, and a touch of Dijon for depth, finished with fresh herbs for lift.
Swap ingredients to suit pantry and seasonality: use bone-in chicken drumsticks or a mix of thighs and breasts if preferred; omit cream and stir in Greek yogurt at the end for a lighter finish; substitute dry white wine with an equal amount of extra stock plus 1 tbsp lemon juice for non-alcohol cooking. For a gluten-free version, use cornstarch slurry instead of flour to thicken.
Serve this braise over buttered egg noodles, creamy mashed potatoes, or a spoonful of soft polenta to capture the sauce. It’s a weeknight-friendly one-skillet meal that also scales for dinner guests; refrigerate leftovers for up to 3 days and gently reheat over low heat to keep the sauce smooth.
How to Make It
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1
Season the chicken evenly with 1 1/2 tsp salt and 1/2 tsp pepper; dust the pieces in 3 tbsp flour, shaking off excess.
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2
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Brown the chicken skin-side down in batches, about 5 minutes per side, until golden; transfer to a plate.
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3
Reduce heat to medium; add remaining 1 tbsp olive oil. Add sliced shallots and cook until softened, 2–3 minutes.
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4
Add sliced mushrooms and sliced carrots; sauté until mushrooms release moisture and begin to brown, 5–6 minutes. Stir in minced garlic and cook 30 seconds.
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5
Deglaze the pan with 1 cup white wine, scraping up browned bits. Simmer until reduced by half, about 2–3 minutes.
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6
Return the chicken to the skillet, nestling pieces into the vegetables. Pour in 2 cups chicken stock and add thyme sprigs. Bring to a simmer, cover partially, and braise gently for 20 minutes, or until chicken reaches 75°C (165°F) and carrots are tender.
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7
Remove chicken to a plate and set aside. Discard thyme sprigs. Stir 1 tbsp Dijon mustard into the skillet, then whisk in 1/2 cup heavy cream and the juice of 1/2 lemon. Simmer uncovered 2–3 minutes to thicken slightly.
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8
Return chicken to the sauce to warm through for 1–2 minutes. Taste and adjust seasoning with remaining salt and pepper if needed.
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9
Finish by stirring in 1 tbsp cold butter for sheen and sprinkle with chopped fresh parsley before serving.
Still hungry? Try one of these
Apple Cider Braised Pork Chops
Tender pork chops braised in a rich apple cider sauce, perfect for autumn dining.