Chicken-Mushroom Fricassee

A classic French-style ragout of tender chicken thighs and hearty mushrooms simmered in a rich white wine and herb cream sauce, served alongside quick creamy polenta and simple green beans.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: French
• Difficulty: Medium
• Cost: $6.12/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Ingredients

• 4 pound chicken thigh (boneless, skinless)
• 0.5 cup all-purpose flour
• 4 tablespoon olive oil
• 1.5 pound cremini mushroom (sliced)
• 1 yellow onion (medium, diced)
• 5 garlic cloves (minced)
• 1 cup dry white wine
• 2 cup chicken broth (low-sodium)
• 0.5 cup heavy cream (divided)
• 1 tablespoon fresh thyme (leaves only)
• 2 bay leaves
• 1.5 teaspoon kosher salt
• 0.75 teaspoon black pepper (freshly ground)
• 1.5 cup instant polenta
• 5 cup water
• 1 pound green bean (ends trimmed)
• 0.5 cup Parmesan cheese (freshly grated)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Season the 4 pounds of chicken thigh lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Dredge the chicken pieces lightly in the 1/2 cup of all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured chicken in batches until golden brown on all sides (about 3-4 minutes per side). Remove the chicken and set aside.
3. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot. Add the 1 1/2 pounds of sliced cremini mushroom and the 1 diced yellow onion. Sauté for about 8-10 minutes until the mushrooms have released their moisture and browned, and the onions are softened.
4. Stir in the 5 minced garlic clove, the 1 tablespoon of fresh thyme leaves, and 1/2 teaspoon of the kosher salt. Cook for 1 minute until fragrant.
5. Pour in the 1 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half (about 2 minutes).
6. Return the chicken to the pot. Pour in the 2 cups of chicken broth and nestle in the 2 bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 minutes, or until the chicken is cooked through and tender.
7. While the fricassee simmers, prepare the polenta and green beans. Bring 5 cups of water and the remaining 1/2 teaspoon of kosher salt to a boil in a separate saucepan. Slowly whisk in the 1 1/2 cups of instant polenta. Continue whisking constantly for 5 minutes until the polenta is thick and creamy. Turn off the heat and stir in 1/4 cup of the heavy cream. Keep covered.
8. Bring a separate small pot of salted water to a boil. Add the 1 pound of green bean and cook for 3-5 minutes until tender-crisp. Drain immediately.
9. Finish the fricassee: Stir the remaining 1/4 cup of heavy cream into the chicken mixture. Simmer uncovered for 2 minutes to thicken slightly. Remove the bay leaf before serving. Stir in the remaining 1/2 teaspoon of black pepper.
10. To serve, spoon a generous amount of the creamy polenta onto plates, top with the rich Chicken-Mushroom Fricassee, and arrange the green beans alongside. Garnish the polenta, if desired, with 1/2 cup of freshly grated Parmesan cheese and sprinkle the dish with 2 tablespoons of chopped fresh parsley.

Notes

This dish pairs excellently with a crusty baguette for soaking up the rich sauce. Leftovers store well for up to 3 days in an airtight container.

Nutrition (per serving)

• Calories: 674
• Protein: 66.1 g
• Carbohydrates: 31.2 g
• Fat: 28.6 g
• Fiber: 4 g
• Sodium: 578 mg
• Saturated Fat: 10.2 g
• Sugar: 4.6 g
• Cholesterol: 196 mg