This Chicken Fricassee is braised in a creamy white wine sauce making the chicken tender with rich flavor. Serve over mashed potatoes or rice with crusty bread.
- 1 Tbsp olive oil
- 8 chicken thighs and legs combined
- salt and pepper to taste
- 1 Tbsp butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 carrots cut in large pieces
- 3-4 sprigs thyme (leaves only)
- 2 Tbsp all-purpose flour
- 1/2 cup dry white wine such as Sauvignon Blanc
- 1 1/2 cup chicken stock
- 1/2 cup heavy cream
Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.