Chicken Fricassée
- 6 Chicken thighs
- 5 Strips of bacon, medium diced
- 2 Portabella mushrooms, medium diced
- 1 Large yellow onion, medium diced
- 1/3 C. All-purpose (AP) flour
- 1 tsp. Espelette pepper, ground
- 4 Tbsp. Butter
- 4 Garlic cloves, whole
- 1 C. White wine
- 3 Bay leaves
- 1 C. Heavy cream
- 1 ½ C. Chicken stock (more as needed)
- 1 Bunch Thyme, whole, tied with twine
- 1 Bunch Parsley, leaves picked and chopped
- Salt and pepper, as needed
Chicken fricassée is a classic dish that represents a method of cooking meat in which it is first browned, and then slowly cooked in a creamy sauce. This method results in a tender, flavorful dish that is both comforting and hearty. A perfect main course, we recommend serving this with creamy mashed potatoes, or simply with a fresh loaf of sourdough.
1. Cook bacon: In a large Dutch oven (or heavy-bottom pot) over medium heat, cook the bacon until it starts to crisp. Then add the diced mushrooms and continue cooking until browned.
2. Add onions: Introduce the onions to the pan and cook until they start to color. Once done, remove everything from the Dutch oven except for the remaining fat. Turn off the heat.
3. Prepare chicken: In a large bowl, combine the flour, ground Espelette pepper, about 3 tsp. salt, and black pepper. Toss the chicken thighs in the flour mixture until lightly coated.
4. Cook chicken: Return the Dutch oven to medium heat. Once hot, add the floured chicken thighs skin-side down and sear both sides until golden brown.
5. Add vegetables and deglaze: Add the butter, reserved bacon, mushrooms, onions, and whole garlic cloves to the pan. Once the butter has melted, pour in the white wine to deglaze the pan. Allow the wine to reduce by half.
6. Simmer: Stir in the chicken stock and heavy cream. Add the bay leaves and bundled thyme. Bring to a simmer and cook for about 20 minutes, checking for chicken tenderness along the way. If the chicken is not tender after 20 minutes, continue cooking for an additional 20 minutes or as needed. Add more chicken stock if the mixture gets too thick.
7. Final seasoning: Once the chicken is tender, season the sauce with salt and pepper. Garnish with chopped parsley before serving. Note: you can leave the bundled thyme in for added flavor or remove once you are ready to serve.
Enjoy your with our 2014 Mineral Springs White Label Pinot Noir – available for a limited time only!