CHICKEN FRICASSEE
I tried several different chicken fricassee recipes and combined the best elements to build my own version. Using pre-chopped, -sliced, and -shredded vegetables keeps prep time minimal, and using skinless thighs and low-sodium broth makes this rich dish a little bit healthier. You'll need a good large, high-sided skillet to make this heavenly-smelling entree. Serve it with rice or noodles to make good use of all that delicious sauce!
Provided by Lori Zimmer @SheWolfZ
Categories Chicken
Number Of Ingredients 17
Steps:
- Sprinkle both sides of chicken thighs with kosher salt and ground mixed peppercorns.
- Heat olive oil over medium heat in a large, deep skillet. Add chicken thighs and cook about 5 minutes on each side until lightly browned. Remove chicken thighs from skillet and set aside in a dish or pan.
- Add butter to skillet and allow to melt. Stir in chopped onion and celery, shredded carrots, and sliced mushrooms and cook 5 minutes until tender.
- Stir in flour and cook 1 minute. Stir in wine and simmer about 5 to 7 minutes until wine is reduced by half.
- Add chicken broth, cream, parsley, thyme, garlic salt, and black pepper; stir together. Return chicken thighs to skillet.
- Simmer 20 minutes until sauce thickens and chicken is fully cooked.
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