Chicken Fricassee With White Wine Cream
Make Chicken Fricassee With White Wine Cream: tender chicken in a silky sauce. Cozy, restaurant-style and perfect for Sundays or holidays.
Ingredients
For the chicken
- 4 chicken breasts or boneless chicken thighs
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 tablespoons butter
- 1 tablespoon olive oil
For the creamy sauce
- 2 onions sliced into half rings
- 1 bay leaf
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 cloves garlic finely chopped
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- ¼ teaspoon sea salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- ½ cup heavy cream
- 2 tablespoons Fresh Parsley finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Pat the chicken dry with paper towels and season on both sides with salt and pepper.4 chicken breasts, 1 teaspoon sea salt, ½ teaspoon ground black pepper
- Heat the butter and olive oil in a large heavy pan over medium heat.4 tablespoons butter, 1 tablespoon olive oil
- Add the chicken and cook for 4–5 minutes per side, until golden brown.
- Remove the chicken from the pan and set it aside. It does not need to be cooked through yet.
- In the same pan, add the onions, bay leaf and thyme. Cook on low heat for about 5 minutes, until the onions are soft and translucent.2 onions, 1 bay leaf, 3 sprigs fresh thyme
- Add the garlic and cook for 30 seconds, until fragrant.2 cloves garlic
- Sprinkle the flour over the onions and stir for 2 minutes so the flour absorbs the butter and forms a paste.3 tablespoons all-purpose flour
- Pour in the white wine while stirring, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes so the alcohol cooks off.½ cup dry white wine
- Add the chicken stock, salt and pepper. Stir well and bring to a gentle boil, scraping the bottom again to release all the flavor.2 cups chicken stock, ¼ teaspoon sea salt, ¼ teaspoon ground black pepper
- Return the chicken and any juices to the pan, nestling the pieces into the sauce.
- Reduce the heat to low-medium so the sauce gently simmers. Cover and cook for 10 minutes.
- Remove the lid and let the chicken fricassee simmer for another 20 minutes so the sauce reduces and thickens and the chicken becomes very tender.
- Lift the chicken out of the pan for a moment.
- Stir in the heavy cream (and parsley) and let the sauce bubble gently for 2 minutes until smooth and silky. Taste and adjust salt and pepper.½ cup heavy cream
- Return the chicken to the pan, spoon the sauce over the top and serve hot.2 tablespoons Fresh Parsley
NOTES
1. Can I use chicken thighs instead of breasts? Yes. Chicken thighs stay extra juicy and are great for slow simmering; just use the same method and timing.
2. What white wine works best? Use a dry white wine you like to drink, such as Chardonnay or Sauvignon Blanc. Avoid sweet wines.
3. Can I make it without wine? Yes, you could substitute it with ½ cup of stock with a squeeze of lemon juice.
3. Can I make this ahead? You can cook the fricassee, cool it and chill it for up to 2 days. Reheat gently and add a splash of stock or cream if needed.
4. Variations
- Mushroom chicken fricassee: Add sliced mushrooms after the onions soften and cook until golden before adding flour.
- Herb lovers’ version: Stir in extra fresh herbs at the end, like tarragon or chives, along with the parsley.
- Roasted garlic twist: Swap the fresh garlic for roasted garlic cloves for a sweeter, more mellow garlic flavor.
- Fridge: Let the chicken fricassee cool, then store in an airtight container in the fridge for up to 2 days.
- Freezer: You can freeze it for up to 2 months. The cream sauce may thicken a bit, but it is still tasty after reheating.
- Reheating/Serving: Reheat slowly in a pan over low to medium heat until hot, stirring often. Add a splash of stock or cream if the sauce feels too thick.
Nutrition
Calories: 610kcal | Carbohydrates: 17g | Protein: 53g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 1278mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1081IU | Vitamin C: 12mg | Iron: 2mg
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