Golden and Creamy Chicken Fricassee

Prep Time

25 minutes

Cook Time

40 minutes

Total Time

65 minutes

Servings

Yield

6 servings

Calories

Approximately 450 calories

Embark on a culinary adventure with this Golden and Creamy Chicken Fricassee, a dish that stands at the crossroads of comfort and sophistication. This beloved recipe features tender chicken pieces simmered to perfection in a luxuriously creamy sauce, enriched with the subtle tang of mustard and the gentle warmth of nutmeg. The golden, lightly crisped exterior of the chicken contrasts beautifully with the velvety sauce, creating a harmony of textures that melts in your mouth. Ideal for a cozy family dinner or a festive gathering, this fricassee promises to enchant your guests with its depth of flavor and elegant presentation. Whether you’re a novice in the kitchen or a seasoned home cook, this recipe offers a straightforward path to achieving a restaurant-quality meal that will have everyone asking for seconds.

Ingredients

2 lbs of chicken thighs, boneless and skinless
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1/4 cup of white wine (optional)
2 cups of chicken broth
1 cup of heavy cream
2 tablespoons of Dijon mustard
1/2 teaspoon of ground nutmeg
1 tablespoon of cornstarch (dissolved in 2 tablespoons of water)
1/2 cup of grated Parmesan cheese
1/4 cup of chopped parsley for garnish

Instructions

Season the chicken thighs with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides. Remove the chicken and set aside.
In the same skillet, add the onion and garlic, sautéing until soft and translucent.
Deglaze the skillet with white wine, scraping up any browned bits. (This step is optional; you may skip it and proceed with adding the broth.)
Add the chicken broth and bring to a simmer. Return the chicken to the skillet, cover, and simmer for about 30 minutes, or until the chicken is cooked through.
Stir in the heavy cream, Dijon mustard, and ground nutmeg. Bring the mixture to a gentle simmer.
Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens.
Sprinkle the grated Parmesan cheese over the chicken, and let it melt into the sauce.
Garnish with chopped parsley before serving.

Tips & Tricks

For an extra golden crust on the chicken, pat it dry before seasoning and searing.
If you prefer a thicker sauce, you can adjust the amount of cornstarch to your liking.
This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables, which complement the creamy sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to preserve the creamy texture of the sauce.

Mise en Place

Ingredients

Utensils

Chicken thighs
Salt
Black pepper
Olive oil
Onion
Garlic
White wine
Chicken broth
Heavy cream
Dijon mustard
Ground nutmeg
Cornstarch
Grated Parmesan cheese
Chopped parsley

Large skillet
Measuring cups and spoons
Knife and chopping board
Stirring spoon

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