Chicken Fricassee with Mushrooms
Golden chicken thighs simmer with mushrooms in a creamy white-wine and thyme sauce, served over fluffy rice.
10 min
Prep
60 min
Cook
4
Serves
820
Calories
Macros · per serving
40g protein
64g carbs
39g fat
Ingredients
For 4 servings
- 1000 g chicken thigh
- 15 ml olive oil
- 150 g yellow onion
- 300 g cremini mushroom
- 20 g unsalted butter
- 3 clove garlic
- 2 tsp thyme
- 25 g all-purpose flour
- 120 ml dry white wine
- 500 ml chicken stock
- 60 ml heavy cream
- 8 g parsley
- 250 g long-grain white rice
- 500 ml water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Finely chop the onion, slice the mushrooms, mince the garlic and chop the parsley. Measure 2 tsp fresh thyme leaves. Use four bone-in, skin-on chicken thighs weighing about 250 g each. Pat them dry and season with 0.5 tsp salt and 0.25 tsp pepper.
- 2
Heat a 32 cm deep skillet with a lid, approximately 5 litres in capacity, over medium-high heat for 2 minutes. Add the oil and chicken, skin-side down, in one uncrowded layer. Brown for 6–7 minutes, then turn and cook for 2 minutes. Transfer to a plate; the chicken will still be undercooked.
- 3
Carefully spoon off excess rendered fat, leaving about 1 tbsp in the skillet. Reduce the heat to medium, add the onion and mushrooms, and cook for 7 minutes, stirring occasionally, until the onion softens and most mushroom liquid evaporates.
- 4
Add the butter and garlic and stir for 30 seconds. Stir in the thyme and flour and cook for 1 minute. Gradually stir in the wine, scraping up the browned bits, and bubble for 1 minute. Gradually stir in the stock until smooth, then bring to a gentle simmer, about 2 minutes.
- 5
Return the chicken and its collected juices to the skillet, skin-side up. Cover and simmer gently over low heat for 25–30 minutes, until tender and at least 74°C/165°F in the thickest part of each thigh, away from the bone. If necessary, continue simmering until every thigh reaches that temperature.
- 6
As soon as the chicken begins its covered simmer, rinse and drain the uncooked long-grain white rice. Put it in a 2-litre saucepan with the 500 ml water and 0.25 tsp salt. Bring to a boil over high heat, then cover and reduce to the lowest heat. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
- 7
Transfer the cooked chicken to a plate. Stir the cream, remaining 0.25 tsp salt and remaining 0.25 tsp pepper into the sauce. Simmer gently, uncovered, for 2–3 minutes; avoid a hard boil. Return the chicken, spoon sauce around it and sprinkle with the parsley.
- 8
Divide the rice among four plates and add one chicken thigh to each. Spoon the mushroom sauce over and around the chicken.
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