Easy Chicken Fricassee Recipe: The Creamy Wine Sauce Is to Die For by 30Seconds Food
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Chicken fricassee means chicken that's cut up and fried. This delicious chicken dinner is popular in the Spanish Caribbean, where it's known as fricasé de pollo. This dinner dish was likely brought to the islands by French and Spanish settlers and evolved from there.
In this easy chicken fricassee recipe, the chicken is cooked in a creamy wine sauce. Keep in mind that it will take longer to cook if you use bone-in chicken. Enjoy a taste of the islands, any night of the week!
Cuisine: Spanish Caribbean
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Total Time: 50 to 60 minutes
Servings: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone-in chicken pieces or boneless chicken thighs
- 2 tablespoons butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 package (8 ounces) sliced fresh mushrooms
- 2 tablespoons flour
- 1/2 cup white wine
- 1 can (14 ounces) chicken broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
Here's how to make it:
- Heat the oil in a skillet. Sprinkle the chicken with salt and pepper. Cook in the hot oil until well browned on all sides. Remove the chicken to a plate.
- Add the butter to the skillet. Cook the onion, carrot, celery and mushrooms until soft.
- Sprinkle in the flour and cook, stirring, about 30 seconds. Add the wine and stir well. Bring to a simmer and cook until it is reduced by half.
- Add the broth, heavy cream, parsley and thyme. Season with salt and pepper, to taste. Put the chicken back into the pan. Cover partially and cook until chicken is cooked through.
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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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