Chicken and Wild Mushroom Fricassee

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 8 oz wild mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Season chicken with salt and pepper, then sear until golden brown. Remove and set aside.
3. 3 In the same skillet, sauté onions and garlic until softened.
4. 4 Add mushrooms and cook until they release their moisture and brown.
5. 5 Sprinkle flour over the vegetables and mushrooms, stirring to coat.
6. 6 Gradually pour in chicken broth, stirring constantly to prevent lumps.
7. 7 Return chicken to the skillet, add thyme and bay leaf, and simmer for 20 minutes.
8. 8 Stir in heavy cream and cook for another 5 minutes until sauce thickens.
9. 9 Remove bay leaf, season with salt and pepper, and sprinkle with parsley before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Substitute chicken with turkey for a leaner option.
• Add peas or carrots for extra vegetables.

Substitutions

• If wild mushrooms are unavailable, use a mix of button and cremini mushrooms.
• For a lighter version, substitute half the heavy cream with chicken broth.

Pairings

• Buttered egg noodles
• Crusty baguette
• Steamed green beans

Nutrition

Tips

• For a deeper flavor, deglaze the skillet with a splash of white wine before adding the broth.
• Use a mix of wild mushrooms like shiitake, oyster, and cremini for a robust flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop, adding a splash of broth if needed.

Serving Suggestions

• Serve with a side of buttered egg noodles or crusty bread.
• Pairs well with a fresh green salad.

FAQ