Ingredients
Scale
- Chicken pieces (thighs, drumsticks, breast) 2.5 lbs
- Olive oil 2 tablespoons
- Yellow onion, chopped 1 medium
- Carrots, peeled and chopped 2 medium
- Celery, chopped 2 stalks
- Garlic, minced 2 cloves
- Dry white wine 1 cup
- Chicken broth 2 cups
Instructions
- Step 1: Season the chicken pieces with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pot. Remove the chicken and set aside.
- Step 2: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
- Step 4: Return the chicken to the pot. Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
- Step 5: Remove the chicken from the pot and set aside. If the sauce is too thin, increase the heat to medium and simmer the sauce until it thickens to your desired consistency, about 5-10 minutes.
- Step 6: Return the chicken to the pot and heat through. Serve hot with rice, egg noodles, or crusty bread.
Notes
- Refrigerate leftover chicken fricassee in an airtight container for up to 3 days.
- For best results, reheat gently over low heat on the stovetop, adding a splash of broth if needed to prevent drying.
- Serve your comforting chicken fricassee over creamy mashed potatoes to soak up all the delicious sauce.
- Don't overcrowd the pot when browning the chicken; this helps achieve a beautiful sear and prevents steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American