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Skylar’s Chicken Fricasse

Jill Melton

A classic French fricassee (a dish of stewed or fried meat served in a white sauce). Made in one pan, it’s comfort food at its best. Serve with broccoli or a nice green vegetable.

    Ingredients

    • 4 tablespoons butter, divided
    • 3-4 pounds skin on, chicken leg quarters
    • kosher salt
    • 1 medium yellow onion, chopped
    • 8 ounces cremini mushrooms, halved
    • 3 garlic cloves, minced
    • ½ tsp freshly ground nutmeg
    • 2 tablespoon flour
    • ½ cup dry white wine
    • 7 sprigs thyme, leaves plucked from stems
    • 2 bay leaves
    • 1½ cups chicken stock
    • 1/2 cup heavy cream
    • parsley

    Preparation

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    1. In a large cast-iron or heavy-bottom skillet over medium-high heat, melt 2 tablespoons of butter. Once the foaming subsides, add the chicken skin-side down, lower the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden.
    2. Flip the chicken, cook for another minute, then transfer the pieces to a platter or big plate. Add the onion, scraping the bottom of the pan to capture the browned bits. Cook for about 3 minutes, still over medium heat, stirring occasionally, until softened and translucent.

      Add 1 tablespoon of butter. Once it’s melted, add the mushrooms and stir. Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the mushrooms are lightly browned.

    3. Add the garlic and nutmeg, and sprinkle with salt and pepper. Stir to combine. Cook until the garlic is fragrant, about 2 minutes.
    4. Add the remaining tablespoon of butter. Once it’s melted, stir in the flour and cook for 1 minute.
    5. Stir in the wine and bring to a simmer. Simmer for 15 seconds, stirring constantly. Add the thyme and bay leaves, followed by the stock, and stir. Nestle in the chicken pieces, skin-side up, along with any accumulated juices. Bring to a simmer. Lower the heat to maintain a steady simmer. Cover the pan and cook for 12 minutes.
    6. Remove the lid and transfer the chicken pieces to the platter or plate you used earlier. Stir in the cream. Uncovered, bring the liquid to a simmer and let reduce for 3 minutes. Stir in the broccoli and return the chicken to the pan. Cook for about 3 minutes, until broccoli is bright green and just-tender. Sprinkle with flaky salt and black pepper to taste, and add parsley to garnish.
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