Chicken fricassee with mushrooms, carrots, and cream is a comforting and classic dish! Here's a recipe to guide you through making it, served with rice.
Ingredients:
For the Chicken Fricassee:
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced (about 1/4-inch thick)
- 1 cup mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- Salt, to taste
Instructions:
1. Prepare the Rice:
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
- Add 1 cup of rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is tender and water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and keep warm.
2. Cook the Chicken:
- Season the chicken thighs or breasts with salt and pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the chicken pieces and cook for about 5-7 minutes per side, or until browned and cooked through. Remove chicken from the skillet and set aside.
3. Prepare the Sauce:
- In the same skillet, add a little more oil or butter if needed, and sauté the chopped onion until translucent, about 3 minutes.
- Add the garlic and cook for an additional 1 minute.
- Stir in the sliced carrots and mushrooms, cooking for another 5 minutes until they start to soften.
- Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes to eliminate the raw flour taste.
4. Combine and Simmer:
- Slowly add the chicken broth, stirring constantly to avoid lumps.
- Add the heavy cream, thyme, and bay leaf. Stir and bring the mixture to a simmer.
- Return the chicken to the skillet, along with any juices that have accumulated. Reduce heat to low and let the mixture simmer for about 20 minutes, or until the sauce has thickened and the carrots are tender.
- Adjust seasoning with additional salt and pepper, if needed.
5. Serve:
- Remove the bay leaf from the sauce.
- Serve the chicken fricassee over a bed of rice.
- Garnish with fresh parsley.
Enjoy your hearty, creamy chicken fricassee! If you have any questions or need more tips, just let me know.
