Chef John's Chicken Fricassee Recipe

Chicken Fricassee, also known as Frickin' Chickassee, is a delicious and savory dish that brings together tender chicken, aromatic herbs, and a rich sauce. A perfect dish for any home cook looking to impress, this recipe is inspired by the classic French technique of fricasseeing, which involves braising meat in a flavorful sauce after its been browned. The beauty of this dish is in its simplicity and flexibility - feel free to play around with ingredients to suit your tastes. Lets get cooking!

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt (plus more to taste)
• 1 tablespoon vegetable oil
• 2 cups thickly sliced fresh mushrooms
• 1 cup diced yellow onion
• cup sliced shallots (Optional)
• 2 cloves garlic, minced
• teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 teaspoons all-purpose flour
• 1 cups white wine
• 6 sprigs fresh thyme
• 1 cup chicken broth
• cup heavy cream

Directions:

Step 1: Season the chicken thighs with kosher salt on both sides.

Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down into the hot oil. Cook until the skin is golden brown and the fat has rendered, about 5 minutes. Flip the chicken and cook the other side until browned, about 2 minutes. Remove the chicken from the pan and set it aside.

Step 3: Leave about 2 tablespoons of the rendered chicken fat in the skillet. Add the sliced mushrooms and cook until browned, about 5 to 8 minutes.

Step 4: Add the diced onion, shallots (if using), and minced garlic to the skillet. Cook, stirring occasionally, until the onions become soft and translucent, about 5 minutes.

Step 5: Season with black pepper and cayenne pepper. Stir in the flour to help thicken the mixture, and cook for another minute.

Step 6: Pour in the white wine, stirring as it cooks to allow the alcohol to evaporate. Raise the heat to high and continue cooking until the sauce has reduced by half, about 3 to 5 minutes.

Step 7: Add the chicken broth, fresh thyme sprigs, and bay leaf to the pan. Bring the mixture to a boil over high heat.

Step 8: Once boiling, reduce the heat to medium-low and return the chicken thighs, skin side up, along with any accumulated juices from the chicken. Cover the skillet and simmer gently for 45 minutes, turning the thighs halfway through cooking.

Step 9: After 45 minutes, remove the lid and turn the chicken thighs back to skin side up. Continue simmering uncovered, occasionally basting the chicken, until the meat is tender and the sauce has reduced further. If the pan gets too dry before the chicken is fully cooked, add more water or broth as needed.

Step 10: Once the chicken is tender, add the heavy cream to the pan and stir well. Continue simmering until the sauce reaches your desired thickness. If the sauce is too thin, raise the heat to medium to help reduce it faster. The sauce can be served either thin and runny or thick and creamy, depending on your preference.

Step 11: Garnish with fresh thyme and serve. Enjoy your flavorful Chicken Fricassee!

Nutrition Facts (per serving):

• Calories: 407
• Total Fat: 27g (35% Daily Value)
• Saturated Fat: 10g (50% Daily Value)
• Cholesterol: 124mg (41% Daily Value)
• Sodium: 934mg (41% Daily Value)
• Total Carbohydrate: 7g (3% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Protein: 22g (44% Daily Value)
• Potassium: 431mg (9% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data, and some ingredients may not have detailed information available. Consult a dietitian if you are following a medically restrictive diet.