This French chicken fricassee recipe makes its own sauce as it cooks. Made with chicken breasts, onion, celery, mushrooms, butter and creme fraiche. Check it out Chicken Fricassee recipe here!!
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 2
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 chicken thighs, skin removed
- 3/4 cup fresh mushrooms, sliced
- 3/4 cup water
- 1/2 cup diced onion
- 1/4 cup diced celery
- 1/4 cup milk
- 1 small bay leaf
- 2 tbsp butter or margarine
- 4-1/2 tsp all-purpose flour
- 2 tsp fresh parsley, minced
- 1/4 tsp salt
- 1/8 tsp dried thyme
- 1/8 tsp pepper
[/tab] [tab]Yield: 2 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a resealable plastic bag, combine together 2-1/4 teaspoons flour, thyme, salt, and pepper. Place chicken in the bag and shake to coat.
Melt butter in the small skillet over medium heat. Cook chicken in butter for 8-10 minutes or until brown. Transfer chicken to the shallow plate. Set aside.
Saute onion, mushrooms and celery in the same skillet. Cook for 2 minutes or until crisp-tender. Return chicken to the skillet. Stir in water and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 30 minutes or until chicken is tender and all juices run clear, turning occasionally.
In a small bowl, add remaining flour mixture. Stir in milk until smooth. Pour flour mixture into the pan. Bring to a boil. Cook for 2 minutes or until sauce is thickened. Discard bay leaf.
Transfer into a serving dish. Sprinkle parsley over it. Chicken Fricassee is ready to serve. ENJOY!!
- Serve with rice.
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