Description
French countryside cooking shines through jamie oliver’s chicken fricassee, blending rustic charm with elegant flavors. Home cooks will discover a comforting Mediterranean-style dish that brings warmth and satisfaction to dinner tables.
Ingredients
Scale
- 2 lbs (0.9 kg) chicken thighs, skin-on, bone-in
- 8 oz (226 g) mushrooms, sliced
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 tbsps extra-virgin olive oil
- 2 tbsps butter
- 2 tbsps all-purpose flour
- ½ cup (120 ml) white wine
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 2 tsp thyme leaves
- 2 tbsps freshly chopped parsley
- kosher salt
- freshly ground black pepper
Instructions
- Seasoning Preparation: Thoroughly coat chicken thighs with kosher salt and black pepper, creating an even layer of seasoning across both surfaces.
- Searing Technique: Heat extra-virgin olive oil in a deep skillet over medium temperature. Carefully brown chicken thighs until golden, developing a rich exterior crust for approximately 5 minutes per side. Remove and set aside the perfectly seared chicken.
- Vegetable Foundation: In the same skillet, melt unsalted butter and sauté diced onion, carrot, celery, and sliced mushrooms until they become soft and translucent, creating a flavorful aromatic base.
- Sauce Development: Dust vegetables with all-purpose flour, stirring continuously to eliminate raw flour notes. Deglaze the pan with white wine, scraping accumulated browned bits, and reduce liquid by half to concentrate flavors.
- Liquid Integration: Introduce chicken broth and heavy cream into the skillet. Enhance the sauce with freshly chopped parsley, thyme leaves, and additional seasoning to create a harmonious flavor profile.
- Final Cooking Stage: Return seared chicken to the creamy sauce, partially submerging the pieces. Simmer gently for 15 minutes, allowing the chicken to complete cooking and the sauce to reach a luxurious, velvety consistency.
Notes
- Enhance Meat Browning: Ensure chicken thighs are patted dry before seasoning to achieve a perfect golden-brown crust, maximizing flavor development and preventing steaming.
- Vegetable Sauté Secret: Dice vegetables uniformly for even cooking and caramelization, creating a rich flavor base that elevates the entire dish’s complexity.
- Sauce Thickening Technique: Constant stirring after adding flour prevents lumps and develops a smooth, velvety sauce texture that coats the chicken beautifully.
- Wine Selection Tip: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to add depth without overpowering the delicate chicken and cream sauce.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg