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Braised Chicken Fricassé in White Wine Sauce

Braised Chicken Fricassé in White Wine Sauce for Cozy Evenings

This Braised Chicken Fricassé in White Wine Sauce offers exquisite flavors that redefine comfort food, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3.5-4 lbs Chicken Thighs Bone-in, skin-on; substitute whole cut-up chicken if desired.
  • 1 tsp Kosher Salt Adjust based on bacon saltiness.
  • 1/2 tsp Black Pepper Freshly ground preferred.
For the Sauce
  • 2 tbsp Olive Oil Can substitute with canola oil.
  • 2 tbsp Unsalted Butter Use salted if unsalted is unavailable.
  • 4 strips Bacon Cut into lardons; can use turkey bacon.
  • 8 oz Mushrooms (Cremini or Button) Any similar mushrooms can be substituted.
  • 1 cup Shallots Onions can be a substitute.
  • 3 cloves Garlic Freshly minced.
  • 2 tbsp All-Purpose Flour Consider gluten-free flour for a variant.
  • 1 cup Dry White Wine Chardonnay or White Burgundy preferred.
  • 2 cups Low-Sodium Chicken Broth Homemade or store-bought is fine.
  • 2 sprigs Fresh Thyme
  • 1 bay leaf Bay Leaf
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter sauce.
  • to taste Flaky Sea Salt Use regular salt if necessary.
For Serving
  • 1/4 cup Fresh Parsley Can substitute with chives.
  • Mashed Potatoes Perfect paired with the dish.
  • Crusty Baguette Excellent for soaking up sauce.

Equipment

  • Wide skillet

Method
 

Cooking Steps
  1. Begin by patting the chicken thighs dry with a paper towel. Season both sides with salt and pepper, letting it rest for 15-20 minutes.
  2. In a wide skillet, heat the olive oil and butter over medium-high heat. Sear the chicken, skin-side down, for 8-10 minutes until golden brown.
  3. Flip the chicken and cook for another 5-6 minutes. Transfer to a plate and set aside.
  4. In the same skillet, cook the bacon over medium heat until crispy. Then add shallots and mushrooms, sautéing for 4-6 minutes.
  5. Stir in the garlic and cook for another minute. Sprinkle in flour, stirring constantly for 1 minute.
  6. Gradually add the white wine and chicken broth, scraping up any brown bits. Return the chicken to the skillet with thyme and bay leaf.
  7. Cover and reduce heat to low, simmering for 12-15 minutes until chicken reaches 165°F.
  8. Remove chicken and stir in heavy cream. Adjust seasoning if needed, then return chicken to the sauce.
  9. Serve the braised chicken over mashed potatoes or alongside a baguette, garnished with parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure to check chicken temperature for doneness and adjust seasoning based on the saltiness of the bacon used.

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