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Fricassée de Poulet (Chicken Fricassee)
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Fricassée de Poulet (Chicken Fricassee)

Creamy and incredibly delicious, this Fricassée de Poulet (Chicken Fricassee) is a great recipe to make for your family anytime.
Prep Time15 minutes
Cook Time45 minutes
Passive Time0 minutes
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: French
Keyword Chicken, Comfort Food, Easy Recipe, Kids Recipes, Poultry, Winter Recipe

Ingredients

  • 1 1/2 to 2 lbs. boneless, skinless chicken thighs, patted dry
  • ground Himalayan pink salt, to taste and divided
  • freshly ground mixed peppercorns, to taste and divided
  • hot paprika, to taste and divided
  • 3 tbsp. butter, divided
  • 1 tbsp. olive oil tips & tricks
  • 1 1/2 cups yellow onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced tips & tricks
  • 1/2 cup red peppers, diced
  • 12 ounces button mushrooms, washed and sliced
  • 2 large cloves garlic, pressed
  • 3 tbsp. unbleached all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 tbsp. Herbes de Provence see Recipe
  • 1 cup heavy cream
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

  • Season chicken on one side with salt, pepper and hot paprika.
  • In a large skillet over medium-high heat, add 2 tbsp. butter and oil. When hot, working in batches, add thighs, seasoned side down. and then season the top with salt, pepper, and hot paprika.
  • Cook for 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.
  • Reduce heat to medium and add the remaining 1 tbsp. butter. When melted, add onions, carrots, and celery: season with salt. Sauté for 3 minutes.
  • Add red peppers and sauté for 2 minutes.
  • Add mushrooms, and stir to coat in fat: season with mixed peppercorns. Cover and sweat the veggies for 2 minutes.
  • Add garlic and quickly sauté for 30 seconds.
  • Stir in flour and cook for 1:30 to 2 minutes, stirring constantly.
  • Pour in white wine and cook until the liquid is almost gone, about 3 to 4 minutes.
  • Add chicken broth and Herbes de Provence. Increase the heat slightly to medium-high, and bring the mixture to a gentle boil; simmer for 5 minutes.
  • Pour in heavy cream, bring to a simmer, and return the chicken pieces, including any accumulated juices.
  • Push the thighs into the sauce, making sure they’re entirely covered, reduce heat back to medium, and cook for 10 minutes or until the internal temperature reads 175ºF.
  • Sprinkle on fresh chopped parsley and serve over mashed potatoes.