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Chef John's Chicken Fricassee
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Succulent chicken thighs simmered in creamy white wine sauce with mushrooms for a cozy meal.
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon vegetable oil
  • 2 cups thickly sliced fresh mushrooms
  • 1 cup diced yellow onion
  • 0.5 cup sliced shallots
  • 2 cloves garlic, minced
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne
  • 2 teaspoons all-purpose flour
  • 1.5 cups white wine
  • 6 sprigs thyme
  • 1 cup chicken broth
  • 0.5 cup heavy cream
Instructions:
  • Season both sides of the chicken thighs with a sprinkle of salt to enhance the flavors.
  • In a hot skillet with vegetable oil, sear chicken skin-side-down until golden and fat is rendered, about 5 minutes. Flip and sear the other side for another 2 minutes. Remove from heat and set aside.
  • Reserve 2 tablespoons of the flavorful fat in the pan and introduce sliced mushrooms. Sauté until beautifully browned, 5 to 8 minutes. Incorporate onion, shallots, and garlic, and cook until onions are tender and see-through, approximately 5 minutes. Season with pepper and cayenne, then sprinkle in flour to thicken, taking about 1 minute.
  • Add white wine and stir until the alcohol cooks off. Increase heat to high and simmer until sauce is reduced by half, about 3 to 5 minutes.
  • Pour in the flavorful chicken broth, fragrant thyme, and a bay leaf to create a symphony of flavors. Bring the mixture to a lively boil over high heat. Lower the heat to a gentle simmer, nestle the juicy chicken pieces back into the skillet skin side up, cover, and cook for 45 minutes, flipping the chicken thighs halfway through to ensure even cooking.
  • Uncover the pot and flip the thighs to have the skin facing up. Simmer without the lid, basting occasionally, until the chicken is tender and the sauce thickens further. If the pan becomes dry before the chicken is fully cooked, simply add more water or broth.
  • Pour in the cream and gently simmer until the sauce thickens to your liking. If the chicken is already tender, increase the heat to medium to expedite the reduction process. The sauce can vary from thin to thick, based on your preference. Finish with a sprinkle of fresh thyme before serving.

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