Rustic Chicken Fricassee with Crusty Bread

Name: Rustic Chicken Fricassee with Crusty Bread
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pound chicken thigh (boneless, skinless); 1 teaspoon kosher salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon olive oil; 1 tablespoon unsalted butter; 1 yellow onion (medium, diced); 2 clove garlic (minced); 8 ounce cremini mushroom (sliced); 2 carrots (large, peeled, sliced into rounds); 2 tablespoon all-purpose flour; 2 cup chicken broth; 1 pound red potato (small, quartered); 0.5 cup heavy cream; 0.25 cup fresh tarragon (chopped); 0.5 cup frozen peas; 2 tablespoon fresh parsley (chopped); 1 baguette (sliced)

Tender chicken thighs and a medley of spring vegetables simmered in a rich, creamy tarragon sauce, served alongside crusty bread for a comforting and satisfying meal.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 6
Cuisine: French
Difficulty: Medium
Cost: $3.94/serving

Dietary

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

Ingredients

2 pound chicken thigh (boneless, skinless)
1 teaspoon kosher salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion (medium, diced)
2 clove garlic (minced)
8 ounce cremini mushroom (sliced)
2 carrots (large, peeled, sliced into rounds)
2 tablespoon all-purpose flour
2 cup chicken broth
1 pound red potato (small, quartered)
0.5 cup heavy cream
0.25 cup fresh tarragon (chopped)
0.5 cup frozen peas
2 tablespoon fresh parsley (chopped)
1 baguette (sliced)

Instructions

Season the chicken thighs generously with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chicken thighs in batches until deeply golden brown on all sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.
Reduce heat to medium, then add the butter to the pot. Add the diced yellow onion and cook until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and sliced cremini mushrooms, and cook for another 5-7 minutes, until the mushrooms have released their liquid and are lightly browned.
Stir in the sliced carrots and cook for 3 minutes. Sprinkle the all-purpose flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the quartered red potatoes and return the seared chicken thighs to the pot. Bring to a gentle simmer, then cover and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove the lid and stir in the heavy cream and chopped fresh tarragon. Continue to simmer uncovered for 5-7 minutes, allowing the sauce to thicken slightly. Stir in the frozen peas and cook for 2-3 minutes, until heated through. Taste and adjust seasoning with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, if needed.
While the fricassee is simmering, preheat your oven to 375 degrees Fahrenheit. Slice the baguette and place on a baking sheet. Bake for 5-7 minutes, or until lightly golden and warmed through.
Garnish the fricassee with fresh parsley before serving alongside the warm, sliced baguette.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Chicken thighs keep this dish moist and flavorful, but chicken breast can be used if preferred, cooking for a slightly shorter time to avoid drying out.

Nutrition (per serving)

Calories: 525
Protein: 38.4 g
Carbohydrates: 42.1 g
Fat: 23.5 g
Fiber: 5.8 g
Sodium: 780 mg
Saturated Fat: 9.2 g
Sugar: 4.1 g
Cholesterol: 125 mg