I have said this before and I will say it again, the French know what they are doing when it comes to cooking, especially chicken. Chicken fricassée is a french dish consisting of chicken, mushrooms, wine and cream stewed together to make a delicious one pot meal.

Key Ingredients and Substitutions:

  • Chicken Thighs – Skin on are the best for this recipe, but skinless also work. Avoid breast, it will dry out.
  • Dry White Wine – I use sauvignon blanc, but you can use any wine you like. If you can’t do alcohol, use a splash of lemon juice at the end.
  • Heavy Cream – If dairy free use coconut cream.
  • Chicken Stock – Any stock here works.
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 1 Hr
  • TOTAL TIME: 1 Hr 20 Min

Ingredients:

  • 2 lb chicken thighs, skin on bone in
  • salt and pepper to taste
  • 3 tbsp butter
  • 1 onion, diced
  • 12 oz mushrooms, sliced
  • 6 garlic cloves, minced
  • 3 tbsp gluten free 1-1 flour blend, or AP flour
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 3 sprigs thyme

Preparation:

STEP 1.

Season the chicken on both sides with salt, and the flesh side with pepper. Dry on a paper towel.

STEP 2.

Into a cold stainless steel or cast iron pan, add the chicken skin side down and turn the heat to medium. Let the chicken fat slowly render out and release from the pan. Once it is golden brown, remove from the pan. This takes 10-15 minutes.

STEP 3.

In the same pan, add butter and stir in the mushrooms, saute for 3-4 minutes, then stir in the onions and saute until translucent, salting as you go. Once cooked through, add the minced garlic and saute another 2 minutes. Sprinkle in the flour and coat the vegetables.

STEP 4.

Deglaze with the white wine and stir, making sure there are no clumps. Bring up to a simmer and simmer 1-2 minutes to cook off the alcohol. Stir in the chicken stock, heavy cream, thyme and season with salt and pepper to taste. Add the chicken back and bring up to a simmer. Top with a lid and simmer on low heat for 40-45 minutes, stirring every five minutes.

STEP 5.

Once the chicken is cooked through and can easily shred with two forks, it is done. Turn off the heat and serve. Enjoy!

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