Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pan. Set chicken aside.
- Step 2: Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
- Step 4: Return the chicken to the skillet. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Step 5: Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste. Simmer for another 5 minutes, allowing the sauce to thicken slightly.
- Step 6: Serve the chicken fricassee hot, over rice, egg noodles, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce becomes too thick.
- Serve this comforting dish with a side of crusty bread to soak up all that delicious sauce.
- Don't overcrowd the pan when browning the chicken; this ensures a nice sear and prevents steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American