This Chicken Fricassee is a one-pan meal made with chicken, vegetables and creamy sauce. Delicious French dish that's very easy to make at home with simple ingredients!
Trim off excess fat of chicken. Season each piece with salt and pepper.
4 to 5 bone-in skin-on chicken pieces, ½ teaspoon salt, ¼ teaspoon black pepper
In a cast iron skillet, melt butter with oil.
3 tablespoons unsalted butter, 3 tablespoons oil
Brown chicken on both sides, about 5 minutes per side. Remove onto a plate.
To the pan with fat add onion and saute until translucent.
1 medium yellow onion
Add remaining veggies and thyme. Saute for 5 to 6 minutes.
3 garlic cloves, 2 medium carrots, 2 celery ribs, 1 cup sliced mushrooms, 1 teaspoon dried thyme
In a bowl, mix stock with cornstarch. Add to veggies and stir well. Bring mixture to a simmer over medium heat.
1 ½ cup chicken stock, 2 tablespoons cornstarch
Add chicken back to pan. Cover and cook for 30 minutes OR until the internal temperature of the chicken is at least 165° F.
Remove pan from heat. Remove chicken from sauce.
Add cream of half and half to sauce and stir in well.
¼ cup heavy cream or half and half
Place chicken back in the sauce. Let the dish cool slightly before serving.
Season with salt and pepper. Garnish with chopped parsley. Serve.
Notes
Remove skin from chicken if desired.
Always use a meat thermometer when cooking chicken parts.
Add cream or half and half last; if the dish is too hot, it can separate so take it off the heat to let it stop simmering, then add cream.
Read the recipe first, before you start cooking. Prep the veggies so they are ready to go
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.