This is a modified version because I had to cut a lot of corners. Chicken fricassee is a French dish made with celery and carrots in a creamy white wine sauce. I even read some recipes use tarragon and mushrooms. I didn’t have celery, fresh mushrooms, heavy cream, white wine or tarragon. So I used cream of mushroom, rosemary, and a blush wine instead and it was DELICIOUS!
One day I will make the traditional recipe, but this version turned out so well despite all the substitutions! LOL!
The Basics
- 4 chicken thighs – Or any chicken on the bone with skin on
- 2-3 carrots – peeled and cut into long pieces
- 1 medium-large onion – diced
- 2-3 cloves of garlic – peeled and minced
- White wine – Or blush wine in my case =)
- Rosemary – 1/2 tbsp
- Salt and pepper
- 1 can of cream of mushroom
- Parsley (optional)
- 2 bay leaves
- Flour – about a cup
- Garlic powder – a few shakes
- Season salt – a few shakes
- Onion powder – a few shakes
The Rundown
Combine flour, salt (yes that my salt ninja!), season salt, onion powder, and garlic in a shallow dish – like a pie plate. Roll the chicken in the flour.
Melt butter and olive oil in a dutch oven. Add chicken (skin side down first) and and crank up the heat until you hear a nice sizzle (medium-ish heat). Don’t fuss too much with the chicken or it will take longer to brown. I would probably flip them every 5 minutes.
While chicken is browning, you can prep the vegetables. (Thanks to my close friends Lester and Arlyn Dela Cruz for my AWESOME new chef’s knife!)
Once chicken is fully browned on each side, remove chicken from the pot and set aside. Add onions and garlic and gentle scrape up all the yummy brown bits (that’s where all the flavor resides). Then add the rest of the herbs and carrots.
Add chicken back to the dutch oven with skin side up. Pour about 1/2 – 1 cup of wine. (Thanks to my BFF Lindsey Evans for the Oops Camenere Rose!) Lower heat until a gentle simmer and add lid. Cook for about 15 minutes.
This is what it looks like after cooking. It will develop this awesome gravy. Very tempting!
Finally add the cream of mushroom soup. If the sauce is too thick, add more wine or some water to thin it out to gravy consistency. Heat until a gentle simmer. Add lid again and cook for 15 minutes.
Once finished, you can arrange in a serving dish and sprinkle parsley on top for color. Serve with a piece of bread, or rice if you’re Filipino like me! =)
Tags: chicken, dutch oven, french recipe, medium difficulty, one pot
