Chicken Fricassée

Ingredients

• 4 pieces Chicken leg quarters (drumsticks and thighs) (about 2 lb total, skin on)
• 1 tablespoon Olive oil (for coating chicken)
• 1 teaspoon Rosemary salt (homemade blend of salt, dried rosemary, and pepper)
• 4 tablespoons Clarified butter (or regular butter) (2 Tbsp for searing, 2 Tbsp for sauce base)
• 8 ounces Cremini mushrooms (cleaned and quartered)
• ½ teaspoon Salt (for mushrooms)
• 1 large Yellow onion (diced)
• 2 medium Carrots (peeled and diced)
• 3 pieces Garlic cloves (thinly sliced)
• 2 tablespoons All‑purpose flour (for roux)
• 1 cup Dry white wine (deglazing liquid)
• 2 cups Chicken stock (low‑sodium)
• 1 piece Bay leaf
• 3 sprigs Fresh thyme sprigs
• ½ cup Heavy cream (adds richness)
• 2 teaspoons Dijon mustard
• 1 teaspoon Lemon juice (freshly squeezed)
• 2 tablespoons Fresh Italian parsley (chopped, for garnish)

Instructions

1. Season the chicken

   Pat the chicken leg quarters dry, drizzle with olive oil and rub with rosemary salt until evenly coated.

   Time: PT5M

2. Sear the chicken

   Heat 2 Tbsp clarified butter in a large sauté pan over medium‑high heat. Place chicken skin‑side down and sear 3‑4 minutes per side until golden brown.

   Time: PT8M

3. Set chicken aside

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT2M

4. Cook mushrooms

   Add the quartered cremini mushrooms and a pinch of salt to the same pan. Cook, stirring occasionally, until they develop color, about 6‑7 minutes.

   Time: PT7M

5. Sauté aromatics

   In a separate saucepan, melt 2 Tbsp clarified butter over medium heat. Add the diced onion and carrots; sauté until softened, about 7 minutes.

   Time: PT7M

6. Add garlic

   Stir in the thinly sliced garlic and cook for 2 minutes until fragrant.

   Time: PT2M

7. Make the roux

   Sprinkle the flour over the vegetables, stirring constantly to coat. Cook the flour mixture for 3‑4 minutes to eliminate raw flour taste.

   Time: PT4M

8. Deglaze with wine

   Pour in 1 cup dry white wine, stirring to loosen any browned bits (fond). Let the wine reduce by half, about 2 minutes.

   Time: PT2M

9. Add stock and scrape fond

   Add 2 cups chicken stock, scraping the bottom of the pan to incorporate all the flavorful fond.

   Time: PT2M

10. Return mushrooms and simmer

    Stir the cooked mushrooms back into the sauce and let the mixture simmer gently for 5 minutes.

    Time: PT5M

11. Add chicken and herbs

    Place the seared chicken pieces skin‑side up into the sauce. Add the bay leaf and thyme sprigs. Cover and simmer on low for 10‑12 minutes.

    Time: PT12M

12. Finish cooking uncovered

    Remove the lid and continue to simmer uncovered for 15‑20 minutes (or up to 30 minutes for very large thighs) until the chicken is tender and the sauce has thickened.

    Time: PT20M

13. Remove chicken

    Transfer the cooked chicken to a warm plate and keep it covered.

    Time: PT2M

14. Enrich with cream

    Stir ½ cup heavy cream into the sauce and simmer for another 5 minutes to thicken slightly.

    Time: PT5M

15. Incorporate mustard

    In a small bowl, whisk 2 tsp Dijon mustard with a spoonful of the hot sauce, then stir the mixture back into the pan to avoid lumps.

    Time: PT2M

16. Finish with lemon

    Add 1 teaspoon fresh lemon juice, stir, and turn off the heat.

    Time: PT1M

17. Rest the chicken

    Return the chicken pieces to the sauce, skin side up, and let them rest in the liquid for 10‑15 minutes.

    Time: PT12M

18. Garnish and serve

    Sprinkle chopped Italian parsley over the chicken and sauce. Serve hot with mashed potatoes, rice, pasta, or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

22 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g