Chicken Fricassee
Serving Size:8|Prep Time:15minutes|Cook Time:25minutes
Directions
  1. Season chicken with salt and pepper.
  2. Heat butter in heavy pan.
  3. Place the chicken pieces in the pan and cook without browning for a few minutes and transfer the pieces to a dish while finishing the balance of the recipe.
  4. Add the onions, garlic, carrots, and celery, and cook stirring for a few minutes without browning. Add the flour and fully incorporate the flour into the vegetables. Cook for about 5 minutes.
  5. Add the wine, stock, bay leaves, and thyme stirring constantly to avoid sticking. Turn the heat to medium-high and bring the liquid to a boil. Decrease the heat to medium, add the chicken and cream. Cook the chicken until cooked through, about 10 minutes. Add the peas to the pot to heat with the finishing dish.
  6. Remove from heat. Remove and discard the bay leaves. If serving immediately, top with the chopped herbs. If using as a filling, cool completely and sprinkle with the herbs before using.
Chef’s Narrative
This versatile and standard dish serves many purposes. Serve it over mashed potatoes, noodles, or biscuits; or as a filling for crêpes, puff pastry shells, pot pies, or hand pies.
Recipe Substitutions
N/A
Ingredients
  • 2poundspounds raw boneless skinless chicken thigh meat, diced
  • 1teaspooncoarse salt
  • ½ teaspoonpepper, freshly ground
  • ¼ cupunsalted butter
  • 1large onion, diced
  • 4garlic cloves, peeled and minced
  • 1poundcarrots, small dice, about two large carrots
  • 1poundcelery, small dice, about 3 stalks
  • ½cupall-purpose flour
  • 1cupdry white wine
  • 2cupschicken stock, low sodium
  • 2bay leaves
  • 1teaspoonfresh thyme leaves
  • 1cupheavy cream
  • ½poundfresh peas, about 1 cup
  • 1tablespoonparsley, chopped
  • 1tablespoontarragon, chopped
AllergensMilk, Wheat