Old-Fashioned Chicken Fricassee Recipe — Creamy Homestead Comfort Food

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar acidity without alcohol

Dry off the chicken with a paper towel.

Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat a skillet over medium-high heat and add 4 tablespoons of butter until melted and sizzling.

Add the seasoned chicken to the skillet and fry for about 2 minutes on each side until browned.

Remove the chicken from the skillet and set aside.

Slice the mushrooms and onions for the dish.

Add the sliced mushrooms and onions to the skillet and sauté until the onions are translucent, about 5 minutes.

Add 3 sprigs of fresh thyme to the skillet with the mushrooms and onions.

Dice the garlic and add it to the skillet along with 1 bay leaf; stir for about 30 seconds.

Add 3 tablespoons of flour to the skillet and cook for about 1 minute to eliminate the raw flour taste.

Pour in 3 cups of chicken stock and a splash of apple cider vinegar to replace white wine.

Add 1/4 teaspoon of black pepper and 1/4 teaspoon of salt, scraping the bottom of the pan to release any browned bits.

Return the chicken to the skillet and bring to a simmer.

Cover the skillet and cook for 10 minutes, then remove the lid and cook for an additional 20 minutes, checking that the internal temperature reaches 165°F.

Remove the chicken and bay leaf from the skillet.

Stir in 2/3 cup of heavy cream and let it come back to a simmer, scraping the bottom of the pan as needed.

Taste and adjust seasoning with more salt or pepper if desired.

Return the chicken to the skillet and sprinkle with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens