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Creamy Chicken and Mushroom Fricassee

Name: Creamy Chicken and Mushroom Fricassee
Prep time: 55 min
Total time: 55 min
Yield: 5
Ingredients: 1 package (20 oz) boneless skinless chicken thighs; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons butter; 2 cups diced yellow onions; 1 cup diced peeled carrot; 1 cup diced celery; 1 lb white mushrooms, chopped; 1/4 cup Gold Medal™ all-purpose flour; 1 cup dry white wine; 1 1/2 cups Progresso™ chicken broth (from 32-oz carton); 1/4 cup heavy whipping cream; 2 teaspoons lemon juice; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 teaspoon chopped fresh thyme leaves

68 Ratings

68 Reviews

Kitchen Tested

Prep 55 min
Total 55 min
Servings 5

If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that’s ready in less than an hour, we don’t know what it is.

By Tablespoon Kitchens

Updated March 13, 2018

Ingredients

1 package (20 oz) boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
2 cups diced yellow onions
1 cup diced peeled carrot
1 cup diced celery
1 lb white mushrooms, chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup dry white wine
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
2 teaspoons lemon juice
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 teaspoon chopped fresh thyme leaves

Steps

1

Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
2

Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
3

Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.

Use the onions, carrot and celery to “mop up” the delicious browned bits from the bottom of the pan.
Sauvignon Blanc is a good choice of wine for this recipe – both for cooking and for pairing!

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 9g; 44%

Trans Fat: 1/2g

Cholesterol: 145mg; 48%

Sodium: 910mg; 38%

Potassium: 750mg; 21%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 3g; 13%

Sugars: 7g

Protein: 28g

% Daily Value*:

Vitamin A: 100%; 100%

Vitamin C: 10%; 10%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Fricassee is a term used to describe the technique of cooking cut-up meat through sauteeing and braising. According to American chef Julia Child, fricassee is a hybrid between a sauté and a stew. Chicken fricassee is usually served with a creamy white wine sauce. You can use sour cream, whipping cream or even Greek yogurt to make the sauce creamy, but it’s the wine that really gives it its flavor. We recommend a dry white wine like Sauvignon Blanc. Speaking of recommendations, rumor has it that chicken fricassee was one of Abraham Lincoln’s favorite dishes! You’ll notice that we used chicken thighs in this recipe. Skip the temptation to use chicken breasts, thighs have a higher fat content which translates into tender and moist meat. We’ll tell you all about it in our How to Cook Chicken article.