Ingredients
Chicken
- 6 chicken thighs, skin and bone on
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 cup vegetable oil
- 1/4 cup flour
Vegetables and Aromatics
- 1 carrot, finely diced
- 1/2 yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 head garlic, peeled
Liquids and Finishing
- 1 cup white wine
- 2 cups chicken broth
- 1 cup heavy cream
- 16 ounces frozen green peas
- 1/4 cup parsley, chopped
- 4 tablespoons unsalted butter
Instructions
- Season Chicken: Season the chicken thighs evenly with kosher salt and coarse ground black pepper to ensure balanced flavor.
- Dredge in Flour: Coat each chicken thigh in flour, tapping off the excess to create a light crust for browning.
- Brown Chicken: Heat vegetable oil in a large heavy skillet over medium-high heat. Place chicken, skin side down, and cook for 5-6 minutes until golden brown. Flip and brown the other side for an additional 5-6 minutes.
- Sauté Vegetables: Reduce heat to medium, remove the browned chicken and set aside. Add unsalted butter to the skillet, then add diced carrot, onion, and celery. Cook for 5-6 minutes until the vegetables are translucent and softened.
- Add Garlic: Add the peeled garlic cloves to the pan, cooking until they are lightly browned but not darkened to deepen the flavor profile.
- Deglaze Pan: Pour in the white wine and chicken broth, stirring with a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Bring the mixture to a simmer and allow it to reduce by half, about 6-8 minutes, concentrating the flavors.
- Add Cream and Return Chicken: Stir in the heavy cream, then nestle the chicken thighs back into the pan skin side up, making sure the liquid covers about two-thirds of the chicken.
- Simmer: Allow the chicken to gently simmer in the sauce for 20-25 minutes until cooked through and tender, the sauce thickening slightly.
- Finish with Peas and Parsley: Stir in frozen peas and chopped parsley, cook for another 3-5 minutes to heat through and brighten the dish.
- Serve: Once everything is tender and the sauce is rich and creamy, serve the chicken fricassee hot for a comforting meal.
Notes
- Using skin-on chicken thighs adds extra flavor and helps keep the meat juicy.
- White wine is essential for authentic flavor but can be substituted with extra chicken broth if preferred.
- Be careful not to overbrown the garlic to avoid bitterness.
- This dish pairs wonderfully with buttery mashed potatoes or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
