Easy Creamy Chicken Fricassee - Sofia Foodie Recipes

Ingredients

4 chicken thighs (bone-in, skin-on)
Salt and black pepper, to taste
2 tbsp (30 ml) olive oil
2 tosp (30 g) unsalted butter
8 oz (225 g) mushrooms, sliced
2 shallots, chopped
2 garlic cloves, thinly sliced
1 tbsp (15 g) all-purpose flour
1 cup (240 ml) chicken broth
2/3 cup (150 ml) heavy cream (double cream in the UK)
2 bay leaves
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
Fresh parsley, chopped, for garnish

Cooking Instructions

Season and Sear Chicken:

• Pat the chicken thighs dry and season generously with salt and pepper.

• Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down first, and sear until golden brown on both sides, about 4-5 minutes per side. Remove chicken and set aside.

Cook Vegetables:

• In the same skillet, add mushrooms, shallots, garlic, and thyme. Cook over medium heat, stirring occasionally, until the vegetables are golden and softened, about 5-7 minutes.

Make the Sauce:

• Sprinkle flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw flour taste.

• Gradually pour in the chicken broth, stirring to avoid lumps. Add the heavy cream, bay leaves, and a pinch of salt and pepper. Stir to combine.

Simmer Chicken:

• Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).

Serve:

• Remove bay leaves and thyme sprigs (if using fresh). Sprinkle with chopped parsley.

• Serve hot with rice, mashed potatoes, or crusty bread to soak up the creamy mushroom sauce.

Chef's Note

For a lighter version, substitute heavy cream with half-and-half (single cream) or a mix of milk and cream, though the sauce may be less rich.