Chicken Thigh Fricassee Recipes

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CHICKEN FRICASSEE RECIPE



Chicken Fricassee Recipe image

With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite.

Provided by Rachel Gurk

Categories     Chicken

Time 1h20m

Number Of Ingredients 15

1 tablespoon olive oil
3 pounds bone-in chicken thighs and drumsticks
1 teaspoon kosher salt, divided
¼ teaspoon coarse ground black pepper
1 cup pearl onions (about 8 oz)
2 or 3 carrots, peeled and cut in ¾-inch slices
8 ounces mushrooms, washed and cut in half or quartered
1 clove garlic, minced
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
½ cup dry white wine ( such as Chardonnay or Sauvignon Blanc)
1 ½ cups reduced sodium chicken broth
1 tablespoon freshly squeezed lemon juice
½ cup heavy cream
3 tablespoons minced fresh dill (1 or 2 teaspoons dried dill weed)

Steps:

  • Preheat oven to 400ºF.
  • Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate.
  • Discard extra oil/fat in pan, leaving about 1 tablespoon.
  • Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.
  • Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice.
  • Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.
  • Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes.
  • Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.

Nutrition Facts : Calories 506 kcal, Carbohydrate 11 g, Protein 32 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 540 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving

CHICKEN FRICASSEE



Chicken Fricassee image

A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!

Provided by Laura Poche

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

12 chicken thighs
2 (12 ounce) packages andouille sausage, sliced
5 green onions, chopped
1 onion, chopped
1 cup vegetable oil
1 cup all-purpose flour
8 cups water
5 stalks celery, chopped
2 tablespoons Cajun seasoning
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon minced garlic

Steps:

  • Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
  • To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
  • Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
  • Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g

CHICKEN FRICASSEE, WITH MUSHROOMS IN WHITE SAUCE



Chicken Fricassee, with Mushrooms in White Sauce image

Gordon's ultimate home cooking is inspired by French cuisine, the food Gordon first fell in love with as a chef. Recipes include a wonderful Tuna Nicoise salad, and his youngest daughter Tilly helps Gordon cook a perfect chicken Fricassee with sautéed potatoes and an out-of this-world lavender crème caramels.

Provided by John Siracusa

Categories     Main

Time 1h30m

Number Of Ingredients 12

2 tbsp olive oil
8 chicken pieces 4 drumsticks and 4 thighs
1/4 lb. Thick Bacon chop in strips
4 garlic cloves, peeled and crushed
1/2 lb. white button mushrooms, halved
1 bay leaf
2 rosemary sprigs
2 thyme sprigs, leaves only
1 1/2 oz. brandy
1 3/4 cup chicken stock
Sea salt and freshly ground black pepper
2 sprigs of thyme or chopped parsley

Steps:

  • In a large heavy-based sauté pan or casserole over medium heat, add the olive oil. Season the chicken with salt and pepper, then add to the hot pan (put the thighs in skin side down) and sauté for 3-4 minutes on one side, until golden. (You may need to do it in two batches if your pan is small) Turn the chicken over, add the lardons, garlic, and mushrooms and mix well. Stir in the bay leaf, rosemary, and thyme.
  • Add the brandy, and increase to medium-high heat and simmer for 1 minute, then lower the heat back to medium and simmer gently for 2-3 minutes.
  • Pour in the chicken stock and bring to a gentle simmer. Cook uncovered, over medium-low heat for 10 minutes, then cover and cook for a further 15 minutes, until the chicken is cooked through.
  • Transfer to a baking tray, and place under a hot grill for 4-5 minutes for crispy skin (this is an additional step which I did to crisp up the skin).
  • In the meantime, increase the heat under the pan to medium-high to reduce and slightly thicken the sauce.
  • Discard the garlic, rosemary and bay leaf. Spoon sauce with mushroom and bacon onto plate and top with chicken. Garnish with thyme (leaves only) or chopped parsley.

Nutrition Facts : Calories 300 cal

CHICKEN THIGH FRICASSEE WITH MUSHROOMS AND ROSEMARY



Chicken Thigh Fricassee with Mushrooms and Rosemary image

Chicken thighs slowly simmer with sliced mushrooms, garlic, and rosemary in white wine. Enjoy with a crusty loaf of baguette.

Provided by senoritapupnstuff

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, divided
5 ounces fresh mushrooms, sliced
4 cloves garlic, peeled and halved
2 tablespoons fresh rosemary, chopped
1 pound chicken thighs
salt and freshly ground black pepper to taste
¼ teaspoon crushed red pepper flakes
¾ cup dry white wine
12 cherry tomatoes
12 Nicoise olives

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate.
  • Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned.
  • Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
  • Reduce heat to low; cover, and simmer gently for 1 hour.
  • Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 7.1 g, Cholesterol 70.7 mg, Fat 28.6 g, Fiber 1.2 g, Protein 21 g, SaturatedFat 5.6 g, Sodium 257 mg, Sugar 1.1 g

CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

CHICKEN FRICASSéE (FRENCH CREAMY CHICKEN STEW)



Chicken Fricassée (French creamy chicken stew) image

Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin - but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.

Provided by Nagi

Categories     Main     Main Course

Number Of Ingredients 17

4 chicken drumsticks ((~150g/5oz each, Note 1))
4 chicken thighs (, skin-on and bone-in (~250g/8oz each, Note 1))
1 tsp salt ((cooking / kosher salt))
1/2 tsp black pepper
4 tbsp / 60g unsalted butter
300g / 10oz white mushrooms (, halved if small, or cut in 4 to 6 if large)
2 medium brown onions (, sliced 0.6cm (1/2in) wide)
2 garlic cloves (, finely minced)
1 bay leaf (, fresh (sub dried))
3 thyme sprigs ((or 1/2 tsp dried thyme))
3 tbsp flour (, plain / all-purpose)
1/2 cup white wine (, preferably chardonnay (Note 2))
3 cups chicken stock (, low sodium (preferably homemade!))
1/4 tsp salt ((cooking / kosher salt))
1/4 tsp black pepper
2 tbsp parsley (, chopped)
2/3 cup thickened/heavy cream

Steps:

  • Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
  • Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
  • Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
  • Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
  • Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
  • Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
  • Return chicken to sauce: Return chicken back into the sauce with the skin side up.
  • Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
  • Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
  • Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
  • Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

Nutrition Facts : Calories 792 kcal, Carbohydrate 22 g, Protein 43 g, Fat 57 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1185 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 27 g, ServingSize 1 serving

CHICKEN THIGH FRICASSEE



Chicken Thigh Fricassee image

Provided by Aaron May

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 onion, diced
4 stalks celery, diced
4 cloves garlic, thinly sliced
2 cups chopped fresh tomato
1/2 cup vermouth
2 quarts chicken broth
1 tablespoon fresh thyme
2 cups roasted red peppers, julienned
1 roasted pasilla pepper

Steps:

  • Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

CHICKEN FRICASSEE



Chicken Fricassee image

A hearty and satisfying one-pot French stew.

Provided by Bintu Hardy

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 17

4 chicken thighs
4 chicken drumsticks
½ teaspoon salt (plus more, to taste)
½ teaspoon ground black pepper (plus more, to taste)
2 tablespoons butter
2 tablespoons olive oil
1 cup (101g) celery (sliced, approximately 3 ribs)
1 cup (90g) carrots (peeled and sliced, approximately 3 carrots)
½ white onion (diced)
8 ounces (227g) baby bella mushrooms (cleaned and sliced)
3 cloves garlic (peeled and finely minced)
2 bay leaves
1 sprig fresh thyme
3 tablespoons all-purpose flour
2 cups (225g) low-sodium chicken broth
½ cup (115g) white wine (optional or substitute with chicken broth)
1 cup (240g) heavy cream

Steps:

  • Remove excess fat and dry the chicken thighs and drumsticks with a paper towel, then season with salt and pepper.
  • Heat the butter and olive oil together in a deep skillet over medium heat, then cook the chicken thighs skin side down in the pan for 3-4 minutes without moving them. Flip them over and cook the other side for 3-4 more minutes or until they start to crisp up as well.
  • Remove the thighs from the pan and set them aside, then repeat the cooking process with the drumsticks. The chicken will not be cooked through at this stage, you just want to get some nice color on the skin.
  • Add the celery, carrots and onion to the skillet. Stir and cook for 5-6 minutes or until the veggies begin to soften.
  • Add the mushrooms, garlic, bay leaves and thyme. Stir and cook until the mushrooms start to caramelize, about 5 more minutes.
  • Add the flour and constantly stir as it starts to brown.
  • Pour in the chicken broth and white wine (if using), then bring the heat up to high and let the sauce come to a boil before reducing the heat and adding the chicken thighs and drumsticks back to the pan.
  • Cover the pan with a lid and let it simmer on low-medium heat for 45 minutes.
  • Open the lid, remove the chicken, pour in the heavy cream, and stir to combine, then let it simmer for 10 minutes and add salt and pepper to taste.
  • Add the chicken back to the pan, then serve garnished with freshly chopped parsley or fresh thyme.

Nutrition Facts : Calories 450 kcal, Carbohydrate 11 g, Protein 28 g, Fat 32 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Sodium 418 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving

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