Chicken Fricassee


For the Chicken

3 pounds chicken pieces, bone-in, skin-on

2 tablespoons flour coating
(2 Tbsp flour + 1/2 tsp each salt, black pepper, 1/4 tsp garlic powder)

1 tablespoon olive oil

For the Vegetables

1 cup onion, chopped

1 1/2 cups 2 to 3 carrots, chopped

8 ounces button mushrooms

2 cups baby spinach, roughly chopped (optional)

2 cloves garlic, minced

For the White Wine Sauce

2 tablespoons flour

1/2 cup white wine

1 1/2 cups chicken stock or broth

2 tablepoons fresh herbs (or 2 teaspoons dried herbs)

1/3 cup heavy cream

Pre heat your oven to 375.

For the Chicken

Put flour and seasonings in a zip lock bag.

Pat chicken dry and add it to bag, then shake to coat evenly.

Heat oil in large oven proof skillet on medium high heat.

Saute chicken until golden brown, 3 for 4 minutes per side.

Remove to plate lined with a paper towel.

Keep 2 tablespoons of grease/fat in skillet and discard the rest.

If you don't have enough, add butter or oil.

For the Vedgtables

Lower heat to medium, then add vegetables (except spinach) and saute 5 to 6 minutes.

Add garlic and cook for 30 seconds.

For the Sauce

Add flour and stir constantly for 2 minutes, scraping up any browned bits at the bottom of the pan.

Add wine to the flour mixture and cook for 1 minute until almost evaporated.

Add broth and herbs and stir until sauce is slightly thickened into a creamy sauce.

It will thicken more when baked with chicken.

To cook the Chicken

Return chicken to skillet skin side up, then place skillet in oven, uncovered.

Bake for 30 to 40 minutes, depending on thickness of chicken (if using boneless chicken, time will be cut in half).

Chicken should be cooked to 160 measured with a thermometer.

Remove skillet from oven and place on stove.

Transfer chicken to plate and add cream to make a creamy sauce.

Taste and adjust seasonings, adding more salt or thyme for example.

Stir in chopped spinach if using until wilted (1 minute).

Return chicken to skillet, then spoon sauce on top and serve immediately. Enjoy!
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