Description
Jamie Oliver’s chicken fricassee delivers French countryside comfort with creamy elegance. Tender chicken nestles in rich, herbed sauce, promising a delightful culinary journey you’ll savor with pure Mediterranean delight.
Ingredients
Scale
Proteins:
- 2 pounds (0.9 kilograms) skin-on, bone-in chicken thighs
- 2 tablespoons freshly chopped parsley
Vegetables and Aromatics:
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 8 ounces (226 grams) mushrooms, sliced
- 2 teaspoons freshly thyme leaves
Liquids and Seasonings:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup (120 milliliters) white wine
- 2 cups (480 milliliters) low-sodium chicken broth
- 1 cup (240 milliliters) heavy cream
- Kosher salt
- Freshly ground black pepper
Instructions
- Generously season chicken thighs with kosher salt and freshly ground black pepper, ensuring both sides are evenly coated.
- Warm extra-virgin olive oil (2 tablespoons / 30 milliliters) in a spacious, deep skillet over medium heat. Carefully place seasoned chicken into the hot pan, allowing each side to develop a rich golden-brown crust, approximately 5 minutes per side. Transfer cooked chicken to a separate plate and reserve.
- Using the same skillet, melt unsalted butter (2 tablespoons / 28 grams) and introduce finely diced onion, carrot, celery, and sliced mushrooms. Sauté the vegetables until they become tender and translucent, roughly 5 minutes.
- Sprinkle all-purpose flour (2 tablespoons / 15 grams) over the vegetable mixture, stirring continuously for one minute to eliminate raw flour taste. Carefully deglaze the pan with white wine (1/2 cup / 120 milliliters), scraping accumulated browned bits from the skillet’s bottom, and allow liquid to reduce by half.
- Pour chicken broth (2 cups / 480 milliliters) and heavy cream (1 cup / 240 milliliters) into the skillet. Enhance the sauce with freshly chopped parsley (2 tablespoons), thyme leaves (2 teaspoons), and additional seasoning to suit your palate.
- Gently reintroduce browned chicken thighs into the creamy sauce, ensuring they are partially submerged. Simmer the contents, allowing the chicken to finish cooking and the sauce to thicken, approximately 15 minutes.
Notes
- Leftovers develop deeper, more complex flavors overnight, making this dish even more delicious the next day.
- Crusty bread or creamy mashed potatoes become the perfect vehicle for soaking up the rich, velvety sauce.
- Fresh herbs like parsley and thyme sprinkled on top transform the dish with bright, aromatic freshness.
- Bone-in chicken thighs guarantee maximum juiciness and deeper flavor compared to leaner cuts.
- Minimal cooking skills required to create a restaurant-worthy meal in under an hour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 691 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 200 mg