Chicken Fricassee Recipe

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(Serves 4-6)

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Ingredients

• 6 Chicken Thighs (with bone and skin on)

• ½ Cup All Purpose Flour (for coating)

• 1 Tablespoon All Purpose Flour (for thickening)

• ½ Cup Heavy Cream

• ½ Cup English Peas

• ½ Cup Baby Carrots (I par cook these in the microwave for 2 minutes)

• 1 Small White Onion (sliced thinly)

• 1 Tsp Salt

• 1 Tsp Ground Black Pepper

• 1 Tsp Garlic Powder

• ½ Cup White Wine

• 1 Cup Chicken Stock

• ½ Cup Flat Parsley (finely chopped)

• 3 Tablespoons of Olive oil for cooking

• 1 Tsp of Butter for cooking

 

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Instructions

• Mix the All Purpose flour with the salt, pepper and garlic powder.

• Coat the chicken thighs in the flour coating, shaking off any excess.

• Heat the olive oil in a skillet to a medium heat.

• Place the chicken in the skillet skin side down and cook for 3-4 minutes.

• Turn the chicken over and cook for the same time on the other side. The chicken should be golden brown.

• Remove the chicken from the skillet and reserve on a plate.

• Add the butter to the pan and cook until it is melted and bubbling.

• Add the sliced onions, sprinkle with salt, and cook until soft and golden brown.

• Add the tablespoon of AP flour and combine with the onions.

• Cook for two minutes until the flour loses its raw smell.

• Add the white wine, combine well with the onions and flour mixture, and cook for 2-3 minutes.

• Add the chicken stock and simmer for 3-4 minutes.

• Add the carrots to the pan.

• Add the chicken to the pan, skin side up.

• Cook for 8-10 minutes.  The sauce should begin to thicken, if it becomes too thick, thin out with a little milk.

• Add the cream to the pan and simmer for 3-4 minutes.

• Add the peas to the pan.

• Check for seasoning, and add salt and pepper to taste.

• Add the chopped parsley.

• Serve at the table in the skillet.  I like to serve this with a simple bowl of boiled rice.

 

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