Looking for a comforting chicken dish that feels fancy but is surprisingly simple to make? This creamy one-pot chicken fricassée is a French-inspired classic perfect for weeknight dinners or special occasions. Tender chicken simmered in a rich white wine and cream sauce with vegetables—this dish is pure comfort.
Ingredients:
- 2 tbsp olive oil
- 2 tbsp butter
- 1.5 lbs chicken thighs or breasts, bone-in or boneless
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup mushrooms, sliced
- 2 medium carrots, chopped
- 1 bay leaf
- 1 tsp dried thyme
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the chicken: In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat. Season chicken with salt and pepper, then sear on both sides until golden. Remove and set aside.
- Sauté aromatics: In the same pan, add onion, garlic, mushrooms, and carrots. Cook until softened, about 5 minutes.
- Deglaze: Pour in the white wine and scrape the bottom to release flavorful bits.
- Simmer: Add chicken back in with broth, thyme, and bay leaf. Cover and simmer for 25–30 minutes until the chicken is fully cooked and tender.
- Cream it up: Stir in heavy cream and simmer uncovered for 5–10 minutes until the sauce thickens slightly.
- Garnish and serve: Remove bay leaf, adjust seasoning, and sprinkle with parsley.
Tips:
- Make it lighter: Swap heavy cream for half-and-half or a touch of Greek yogurt.
- Perfect pairing: Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Vegetable twist: Add peas or baby spinach in the final 5 minutes for extra color and nutrients.
This creamy chicken fricassée combines classic French flavor with everyday ease—no fancy tools or techniques needed. Just one pot and a bit of love.
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