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Easy Chicken Fricassee

By: AllFreeCasseroleRecipes.com Test Kitchen for La Cuisine
Easy Chicken Fricassee

Easy Chicken Fricassee is a comforting chicken dish that is loaded with fragrant herbs. This classic French recipe has many variations, but simple ingredients such as carrots, onions, and celery make this particular recipe shine. Dry white wine and heavy cream creates a rich flavor without being too challenging for the everyday cook to accomplish. The herbs de Provence is what sets this chicken apart from the crowd.

After one bite of this easy recipe for chicken, you'll wonder why you've never made chicken this way before! After one bite of this classic French recipe, you'll be hooked. Serve this savory chicken with a side of these Tri-Color Roasted Potatoes, a salad, or anything else your heart desires.  Anyone who tries this incredible recipe for chicken will think you spent all day in the kitchen. However, this Easy Chicken Fricassee will on the table in no time at all. Complete your meal with these Cast Iron Sauteed Peaches.

Ingredients

  • 2 chicken thighs
  • 2 chicken breasts
  • 2 chicken drumsticks
  • 3 tablespoon unsalted butter, softened, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, cut into 1/4-inch dice (1 cup)
  • 1 carrot, cut into 1/4-inch dice (1/2 cup)
  • 1 celery stalk, cut into 1/4-inch dice (1/3 cup)
  • 8 ounce cremini mushrooms, trimmed and quartered
  • 2 cup dry white wine
  • 4 cup chicken broth
  • 2 tablespoon herbs de provence
  • 1 bay leaf
  • 1 cup heavy cream

Learn more about the pot we used to make this dish in the La Cuisine Cast Iron Enameled Dutch Oven Review

Instructions

  1. Season chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat La Cuisine Cast Iron Enameled Covered Casserole Pot over medium-high heat.

  2. Add 2 tablespoons butter and the oil to pot. Add chicken and fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate.

  3. Add in onion, carrot, celery and mushrooms to pot, scraping up any browned bits with a wooden spoon.

  4. Sauté and stir, until soft and golden brown in places, 8 to 10 minutes.

  5. Add herbs de provence.

  6. Add wine to pot, and bring to a boil, stirring.

  7. Add broth, and stir.

  8. Add chicken back into pot.

  9. Cover and cook until internal temperature of thickest part of chicken registers 165 degrees F, 25 to 30 minutes.

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