How to Make Chicken Fricassee | Food Wishes

Season the skin on bone-in chicken thighs generously with kosher salt on both sides.

Place the chicken thighs skin side down in a skillet set over medium high heat with about 1 tablespoon of vegetable oil.

Wait for the oil to get hot enough so that the chicken sizzles when it hits the pan; if not, let it heat for another minute.

Sear the chicken skin side down until nicely browned, then flip and sear the other side for a couple of minutes.

Remove the chicken from the skillet and set aside on a plate.

Check the amount of rendered fat in the skillet, aiming for about 2-3 tablespoons; spoon out excess if necessary.

Add thickly sliced mushrooms to the skillet and return the heat to medium high, adding a pinch of salt.

Cook the mushrooms, stirring until they are nicely browned, which involves drawing out their liquid and then frying them in their own fat.

Add sliced shallots, minced garlic, and diced onion to the skillet and stir together, cooking until the onions soften and turn translucent.

Add freshly ground black pepper and cayenne pepper to taste while stirring.

Sprinkle in a little flour and stir it in, cooking for about a minute to help thicken the sauce later.

Add 1.5 cups of Sauvignon Blanc wine to the skillet and stir, raising the heat to high to reduce the wine by about half.

Once the wine has reduced, add chicken broth to the skillet along with freshly picked thyme leaves and 1 dried bay leaf.

Bring the mixture back to a boil, then reduce heat to between medium low and low.

Add the chicken back into the skillet skin side up, including any accumulated juices from the plate.

Cover the skillet tightly and let it simmer gently for about 45 minutes, flipping the chicken halfway through.

After 45 minutes, uncover and flip the chicken back to skin side up, cooking uncovered to reduce and thicken the sauce.

Baste the chicken occasionally while it finishes cooking, checking for tenderness with a knife or fork.

Once the chicken is tender, finish the dish with a splash of heavy cream or an equal amount of creme fraiche.

Equipment Needed

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