FrenchWeeknightOne-pan

Chicken Fricassee with Mushrooms and Creamy Sauce

Golden chicken simmered in white wine and cream with earthy mushrooms in a silky, herb-scented French sauce.

75 min5 porciones

Ingredientes

6 piece chicken drumsticks
4 piece chicken thighs
1 1/2 tsp salt · for seasoning chicken
1 tsp black pepper · for seasoning chicken
1/2 tsp garlic powder
olive oil · drizzle to coat chicken before seasoning
3 tbsp unsalted butter · for searing
1 piece onion · chopped
12 oz button mushrooms · cut in half
2 piece fresh bay leaves · or 2 dried bay leaves
fresh thyme · a few sprigs, or 1/2 tsp dried
2 clove garlic cloves · thinly sliced or minced
3 tbsp all-purpose flour
1/2 cup dry white wine · Chardonnay or any dry white wine
3 cup chicken stock
1/3 cup heavy cream
potatoes · for mashed potato side dish; amount to taste
butter · for mashed potatoes
milk · for mashed potatoes
1/4 tsp salt · for mashed potato seasoning
1/4 tsp black pepper · for mashed potato seasoning
1/4 tsp ground nutmeg · for mashed potatoes
fresh thyme or parsley · optional garnish

Preparación

1
Season and Oil Chicken
Pat chicken drumsticks and thighs dry. Drizzle with olive oil, then rub in 1½ tsp salt, 1 tsp black pepper, and ½ tsp garlic powder. The olive oil helps the seasonings adhere and carries the spice flavors deeper into the meat.
2
Sear the Chicken Thighs
Melt 3 tbsp butter in a large skillet or Dutch oven over medium heat. Place chicken thighs skin-side down and sear until golden brown, about 4 minutes. Flip and cook the other side for another 3 minutes. Remove and set aside.
3
Sear the Drumsticks
Add drumsticks to the same pan and fry, turning to brown all sides, for about 7 minutes total. Remove and set aside with the thighs.
4
Sauté the Onion
Add the chopped onion to the pan with the remaining butter and drippings. Fry over medium heat for about 1 minute until it begins to soften.
5
Cook Mushrooms and Herbs
Add the halved button mushrooms, bay leaves, and fresh thyme (or ½ tsp dried thyme) to the pan. Cook over medium heat for 7 minutes until the mushrooms are golden and most of their liquid has evaporated.
6
Add Garlic and Flour
Add the minced or sliced garlic and stir for 1 minute. Sprinkle in 3 tbsp flour and cook, stirring constantly, for another 1 minute to cook out the raw flour taste.
7
Deglaze with Wine
Pour in ½ cup (120 ml) of Chardonnay or dry white wine, scraping up any browned bits from the bottom of the pan. Let it bubble for a moment.
8
Add Stock and Simmer
Pour in 3 cups (700 ml) chicken stock and stir to combine. Return all the seared chicken pieces to the pan. Cover and simmer over medium-low heat for 12 minutes.
9
Continue Simmering Uncovered
Remove the lid and continue to simmer for another 25 minutes, allowing the sauce to reduce and thicken and the chicken to cook through completely.
10
Finish with Cream
Stir in ⅓ cup (80 ml) heavy cream. Simmer for 2 more minutes until the sauce is silky and coats the back of a spoon. Taste and adjust seasoning. Remove bay leaves.
11
Make Mashed Potatoes
While the chicken simmers uncovered, boil potatoes in salted water (1 tbsp salt) until tender, about 18 minutes. Drain, then mash with butter and milk. Stir in ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp nutmeg.
12
Plate and Serve
Serve the chicken fricassee over mashed potatoes, rice, or pasta. Garnish with fresh thyme or parsley if desired.