Delicious Chicken Fricassee Recipe

Slice off the root end of each pearl onion and add them to a bowl.

Boil the pearl onions in water for 90 seconds.

Drain the pearl onions and run cold water over them until cooled.

Pinch the pearl onions to remove the peeling shell.

Wipe button mushrooms with a damp paper towel and quarter them.

Press garlic through a garlic press and set aside.

Season chicken pieces with sea salt and black pepper.

Heat unsalted butter in a cast iron skillet and add chicken skin side down, cooking for 3-4 minutes per side until browned.

Remove chicken and set aside on a plate.

Add pearl onions and button mushrooms to the skillet, cooking for 4-5 minutes on low heat until tender.

Add garlic and cook for 30 seconds until fragrant.

Squeeze in lemon juice and add flour to make a roux, stirring until combined.

Pour in chardonnay and mix until thickened.

Add chicken stock, bay leaf, parsley, thyme, and season with salt and pepper.

Return chicken to the skillet, pouring in any juices from the plate.

Cover and cook on low heat for 25-30 minutes until chicken is cooked through.

Finish with heavy cream before serving.

Equipment Needed

Spice Level:

Dietary