Chicken Fricassee

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Chicken Fricassee is a tasty French dish that’s easy to make at home. It’s a creamy stew with tender chicken and mushrooms. This recipe takes about an hour to cook and serves four people.

You’ll love how the chicken gets so soft and flavorful in the rich sauce. The mix of white wine, garlic, and herbs makes it smell amazing while it cooks. It’s perfect for a cozy dinner on a cold night. You can serve it with rice, pasta, or bread to soak up all the yummy sauce.

Exact Ingredients List

Here’s everything you’ll need to make this yummy chicken fricassee:

For the chicken:
• 6-8 bone-in, skin-on chicken pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons butter

For the stew:
• 8-10 ounces sliced mushrooms
• 2 sliced celery stalks
• 1 large chopped onion
• 2 minced garlic cloves
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup heavy cream
• Fresh thyme or parsley for garnish

Make sure you have all these ingredients ready before you start cooking. The prep work is quick and easy – it should only take you about 15 minutes to get everything chopped and measured.

Instructions

Pat the chicken dry and season it with salt and pepper. Heat oil and butter in a large skillet. Cook the chicken skin-side down for 6-8 minutes, then flip and cook 4-5 more minutes. Set the chicken aside.

Add mushrooms, celery, and onion to the skillet. Cook for 7-8 minutes until soft. Mix in garlic, then sprinkle flour over the veggies. Stir and cook 2-3 minutes until golden.

Slowly pour in wine and broth, stirring to prevent lumps. Add thyme and bay leaf. Return chicken to the skillet, skin-side up. Bring to a boil, then lower heat and simmer covered for 35-45 minutes.

Take out the chicken and remove the bay leaf. Stir in cream and cook 5 more minutes to thicken the sauce. Add salt and pepper to taste.

Put the chicken back in to warm up. Sprinkle fresh herbs on top and serve with your favorite side dish. Enjoy your tasty chicken fricassee!

Possible Substitutes List

You can make some easy swaps in this chicken fricassee recipe to suit your tastes or what you have on hand. Here are some ideas:

Chicken: Use boneless, skinless chicken breasts or thighs instead of bone-in pieces. Cut them into large chunks before cooking.

Mushrooms: Try different types like shiitake or oyster mushrooms. You can also use frozen mixed veggies if you’re out of fresh ones.

White wine: Apple juice or extra chicken broth work well as alcohol-free options.

Heavy cream: For a lighter version, use half-and-half or milk mixed with a bit of cornstarch.

Herbs: Swap dried thyme for rosemary or tarragon. Fresh herbs are great too – just use 3 times the amount of dried.

Here’s a quick table of veggie substitutes:

Remember, cooking is fun and flexible. Feel free to play around with these swaps to make the dish your own!

How to Make It Diabetes-Friendly

To make this chicken fricassee more diabetes-friendly, you can make a few simple swaps. Start by using skinless chicken pieces to reduce the fat content. Replace the all-purpose flour with almond flour or coconut flour for a lower-carb option.

Instead of heavy cream, use a mix of unsweetened almond milk and Greek yogurt. This will keep the sauce creamy while cutting down on calories and carbs. You can also add more veggies like bell peppers or zucchini to boost the fiber content.

Here’s a quick list of diabetes-friendly substitutions:

• Skinless chicken pieces
• Almond or coconut flour
• Unsweetened almond milk + Greek yogurt
• Extra non-starchy veggies

When serving, skip the pasta or rice. Try cauliflower rice or roasted vegetables as a side dish. These changes will help lower the carb count and make the meal more balanced for those watching their blood sugar.

Remember to monitor your portion sizes too. Stick to one serving to keep your carb and calorie intake in check. With these tweaks, you can enjoy a tasty chicken fricassee that’s kinder to your blood sugar levels.

Tips, Tricks & Storing

Use bone-in, skin-on chicken pieces for the best flavor. They add richness to the sauce and keep the meat moist.

Pat the chicken dry before cooking. This helps it brown better, creating a tastier dish.

Don’t rush the browning process. It’s key for developing deep flavors in your fricassee.

When adding flour, stir constantly to avoid lumps. This ensures a smooth, velvety sauce.

For extra flavor, try using different mushroom varieties like shiitake or oyster mushrooms.

To store leftovers, let the fricassee cool completely. Then, place it in an airtight container in the fridge for up to 3 days.

You can freeze chicken fricassee for up to 3 months. Thaw it in the fridge overnight before reheating.

To reheat, warm gently on the stove over low heat. Add a splash of broth if the sauce is too thick.

For a lighter version, you can use half-and-half instead of heavy cream.

Serve your fricassee with crusty bread to soak up the delicious sauce. Rice or noodles also work well as sides.