Chicken Fricassee is a traditional French dish with a creamy mushroom sauce- we like to add colorful vegetables to make it a one-dish meal. This chicken fricassee recipe is fancy enough for a dinner party and classic enough for a weeknight family meal. We enjoy it and hope you will, too!

Chicken Fricassee with Vegetables

Lydia Menzies

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Ingredients

  

• 4 lbs. boneless, skinless chicken thighs
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 cup flour (all-purpose)
• 2 TBSP olive oil
• 8 oz. fresh mushrooms, sliced
• 2 cups carrots, coarsely sliced on diagonal
• 1 medium leek, coarsely chopped
• 1 cup asparagus, cut into 1-inch pieces
• 2 cups chicken broth or stock
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• chopped fresh chives for garnish
• 1 package egg noodles, cooked and served hot

Instructions

 

• Using a paper towel, pat chicken dry and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper.
• Pour flour into a large zip bag and then add in chicken. Close bag tightlly and then gently toss to coat the chicken with flour.
• Heat olive oil in a large cast iron skillet over medium high heat.
• Take chicken from bag, shaking off excess flour back into bag, and place chicken in skillet. Keep the bag of flour to use again in this recipe.
• Cook chicken until golden brown- approximately 4-5 mins. per side. Remove chicken and place on a plate. Place another plate over the chicken to keep chicken warm.
• Using the same skillet, add mushrooms and cook until mushrooms start to brown- about 4-5 mins. Add in carrots and the leek and cook those for about 3 mins.
• Add 2 TBSP of the flour and cook for 1 minute, stirring constantly. Add broth and wine and stir often for about 5-6 mins. Sauce should begin to thicken, and then stir in cream, and remaining salt and pepper.
• Add chicken back to skillet and cover with sauce. Reduce heat to medium-low, cover the skillet and let chicken and sauce cook for about 15 mins.
• Add asparagus to skillet, return cover to skillet, and cook for about 10 mins. Chicken should be cooked through and asparagus should be tender but still crisp.
• Serve the dish over hot egg noodles and garnish with chives. Enjoy!