Chicken Fricassée



4 chicken thighs, bone in and skin on

4 tablespoons of butter, divided

½ teaspoon salt

¼ teaspoon pepper

½ yellow onion, chopped

2 carrots, chopped

2 ribs of celery, chopped

8 ounce package of white mushrooms, sliced

½ cup flour

2-3 cups chicken stock

¼ teaspoon dried thyme

1 cup half and half

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped


Melt 2 tablespoons of  butter in a large saute pan over medium high heat. Season chicken with salt and pepper.  Add chicken to the pan skin side down.  Cook for 4-5 minutes or until the skin has browned.  Flip and cook for another 4-5 minutes. Remove the chicken from the pan onto a plate and cover with foil.


Turn heat to medium and add remaining butter. Add the onions, carrots, celery and white mushrooms. Saute for 5-6 minutes or until the veggies are tender.


Add the chicken back to the pan and sprinkle ¼ cup flour over the chicken on both sides.  Finish with the skin side up.


Pour in the chicken stock and sprinkle with thyme.  Cover and simmer for 20-25 minutes.


In a small bowl, whisk together the rest of the flour and half and half.  


When the 20-25 minutes are up, remove chicken to a plate and add in the flour and half and half mixture to the saute pan with the veggies.  Mix well to combine.  Add chicken back to the pan and cook for 4-5 minutes until the sauce is thick and bubbly. If you want a thinner sauce, add more chicken stock.


Sprinkle the top of the chicken with parsley and chives.  Serve over rice.




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