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Chicken Fricassee

Chicken Fricassee is a classic dish featuring tender chicken simmered in a pale, creamy sauce seasoned with thyme and onions. The dish has a silky texture with a light appearance, resulting in a comforting yet simple centerpiece. It involves braising the chicken in a gentle liquid until fully cooked and the sauce is smooth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skinless chicken thighs or chicken breasts if preferred
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour for thickening
  • 2 cups chicken stock
  • 1 cup milk or cream
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Chef's knife
  • Chopping board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Whisk

Method
 

  1. Pat the chicken thighs dry with paper towels, then season with salt and pepper. Heat the heavy-bottomed pot over medium heat, add olive oil, and brown the chicken thighs on both sides until golden brown, about 5 minutes per side. Remove the chicken and set aside.
    1.5 pounds bone-in, skinless chicken thighs
  2. Add chopped onion to the same pot and sauté until translucent and fragrant, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
    1 medium onion, 2 cloves garlic
  3. Sprinkle flour over the onion mixture and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.
    2 tablespoons all-purpose flour
  4. Gradually pour in chicken stock while whisking to prevent lumps, then add milk or cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly and develop a smooth, pale sauce. Add thyme and season with salt and pepper to taste.
    2 cups chicken stock, 1 cup milk or cream, 1 teaspoon dried thyme, 1.5 pounds bone-in, skinless chicken thighs
  5. Return the browned chicken thighs to the pot, submerging them partially in the sauce. Cover and simmer over low heat for 30-35 minutes, until the chicken is cooked through and tender, and the sauce has thickened further.
    1.5 pounds bone-in, skinless chicken thighs
  6. Remove the chicken from the pot and place on a serving dish. Increase heat slightly and cook the sauce uncovered for a few minutes until it reaches your desired consistency. Pour sauce over the chicken and serve hot.

Notes

Adjust seasoning as needed. Serve with bread or rice for a complete meal.