28 Delicious Chicken Fricassee Recipes for Every Occasion

Oh, the comforting embrace of hen fricassee! Whether you’re craving a comfy weeknight dinner, planning a special day feast, or just exploring new flavors, this traditional dish provides limitless scrumptious potentialities. From creamy conventional variations to trendy twists, we’ve gathered 28 mouthwatering recipes that promise to please each palate. Get prepared to seek out your new favourite—let’s dive into these irresistible hen fricassee creations!

Classic French Chicken Fricassee

Just now, because the night mild softens outdoors my kitchen window, I discover myself drawn to the comforting ritual of making ready this timeless dish, one which appears like a heat embrace after a protracted day. Lately, I’ve been craving one thing that balances class with homely simplicity, a meal that whispers of custom but feels deeply private in its making. This traditional French hen fricassee, with its tender poultry and velvety sauce, is strictly that—a delicate reminder of how food can soothe each body and soul.

Ingredients

– 3 kilos hen thighs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 giant yellow onion, chopped
– 2 cloves garlic, minced
– 1 cup dry white wine
– 2 cups hen broth
– 1 bay leaf
– 1/2 cup heavy cream
– 2 tablespoons all-purpose flour
– 1/4 cup recent parsley, chopped

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure a crisp sear.
2. Season either side of the hen evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a big Dutch oven over medium-high warmth till it shimmers.
4. Place the hen thighs skin-side down within the scorching oil and cook dinner for 6-8 minutes till the pores and skin is golden brown and crispy.
5. Flip the hen and cook dinner for one other 4 minutes, then switch to a plate.
6. Add the chopped onion to the pot and sauté for 5 minutes till translucent and aromatic.
7. Stir within the minced garlic and cook dinner for 1 minute till fragrant however not browned.
8. Pour in 1 cup dry white wine, scraping the underside of the pot to raise any browned bits for deeper taste.
9. Simmer the wine for 3-4 minutes till lowered by half.
10. Whisk 2 tablespoons all-purpose flour into the liquid till no lumps stay and the combination thickens barely.
11. Gradually pour in 2 cups hen broth whereas whisking always to create a clean sauce.
12. Add 1 bay leaf and return the hen thighs to the pot, nestling them into the sauce.
13. Bring the liquid to a delicate simmer, then scale back warmth to low, cowl, and cook dinner for 35 minutes till the hen reaches 165°F internally.
14. Remove the hen to a clear plate and discard the bay leaf.
15. Stir 1/2 cup heavy cream into the sauce and simmer for 2 minutes till warmed via.
16. Stir in 1/4 cup recent parsley simply earlier than serving to protect its shiny colour and recent taste. Lightly creamy but not overly wealthy, the sauce clings to every piece of hen with a velvety texture that melts on the tongue. For a comfy twist, serve it over buttery egg noodles or with crusty bread to absorb each final drop of the aromatic sauce, letting the mild herbs and wine-infused broth transport you to a country French countryside kitchen.

Creamy Mushroom Chicken Fricassee

Dusk settles outdoors my window, the fading mild making me crave one thing heat and comforting, one thing that fills the kitchen with the earthy scent of mushrooms and herbs. This creamy hen fricassee is that dish for me, a delicate simmer of straightforward substances coming collectively in a method that appears like a quiet, nourishing embrace. It’s the form of meal that asks for nothing greater than a comfy night and a grateful urge for food.

Ingredients

– 1.5 lbs boneless, skinless hen thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1/2 cup dry white wine
– 1 cup hen broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 tsp recent thyme leaves

Instructions

1. Pat the hen thighs fully dry with paper towels, then season either side evenly with the kosher salt and black pepper.
2. Heat the olive oil in a big, heavy-bottomed skillet or Dutch oven over medium-high warmth till it shimmers, about 2 minutes.
3. Place the hen thighs within the scorching oil, making certain they aren’t crowded, and sear for 5–6 minutes per aspect till a deep golden-brown crust kinds.
4. Transfer the seared hen to a clear plate, leaving the rendered fats and any browned bits within the skillet.
5. Reduce the warmth to medium and add the diced onion to the skillet, sautéing for 4–5 minutes till translucent and aromatic.
6. Stir within the minced garlic and cook dinner for 1 minute till fragrant however not browned.
7. Add the sliced cremini mushrooms and cook dinner, stirring often, for 6–8 minutes till they’ve launched their liquid and begun to brown.
8. Pour within the dry white wine, utilizing a wood spoon to scrape up any browned bits from the underside of the skillet, and simmer for 3–4 minutes till the wine is lowered by half.
9. Sprinkle the all-purpose flour over the mushroom combination and cook dinner, stirring always, for 1 minute to type a roux and cook dinner out the uncooked flour style.
10. Gradually whisk within the hen broth till the combination is clean and begins to thicken, about 2 minutes.
11. Stir within the heavy cream and recent thyme leaves, then return the seared hen thighs and any gathered juices to the skillet.
12. Bring the sauce to a delicate simmer, then scale back the warmth to low, cowl the skillet, and cook dinner for 20–25 minutes till the hen is tender and reaches an inside temperature of 165°F.
13. Remove the skillet from the warmth and stir within the unsalted butter till it melts and creates a shiny, velvety sauce.

Spoon this fricassee over a mattress of fluffy mashed potatoes or broad egg noodles, letting the creamy sauce pool across the edges. The hen stays extremely tender, virtually falling aside on the contact of a fork, whereas the mushrooms add a refined, earthy depth to the wealthy, herb-kissed gravy. For a shiny distinction, I generally end every bowl with a sprinkle of recent parsley or a squeeze of lemon juice simply earlier than serving.

Lemon Herb Chicken Fricassee

Cooking this lemon herb hen fricassee appears like wrapping your self in a comfortable blanket on a quiet afternoon, the mild simmering and aromatic herbs making a comforting rhythm that slows the world down for just a bit whereas. It’s a kind of dishes that transforms easy substances into one thing deeply nourishing, each for the body and the spirit, with every step feeling like a aware meditation relatively than a rushed process. There’s one thing profoundly satisfying about watching the sauce come collectively, understanding each stir carries the promise of a meal that may heat you from the within out.

Ingredients

– 2 lbs hen thighs
– 1 tbsp olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 cup hen broth
– 1/2 cup heavy cream
– 1 lemon
– 1 tbsp recent thyme
– 1 tbsp recent parsley
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat 2 lbs hen thighs fully dry with paper towels to make sure even browning.
2. Season either side of hen thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a big skillet over medium-high warmth till it shimmers, about 2 minutes.
4. Place hen thighs skin-side down within the scorching skillet, being cautious to not overcrowd the pan.
5. Cook hen for 6-8 minutes till the pores and skin is golden brown and crispy, with out shifting the items.
6. Flip hen thighs and cook dinner for one other 4-5 minutes till the opposite aspect develops mild browning.
7. Transfer hen to a clear plate, leaving the rendered fats within the skillet.
8. Reduce warmth to medium and add 1 medium yellow onion, diced into 1/2-inch items.
9. Cook onions for 5-7 minutes, stirring often, till they turn out to be translucent and comfortable.
10. Add 3 cloves garlic, minced, and cook dinner for 1 minute till aromatic however not browned.
11. Pour in 1 cup hen broth, utilizing a wood spoon to scrape up all of the browned bits from the pan backside.
12. Return hen thighs to the skillet, arranging them in a single layer.
13. Bring the liquid to a delicate simmer, then scale back warmth to low and canopy the skillet.
14. Simmer lined for 25 minutes till hen reaches an inside temperature of 165°F.
15. Remove hen to a serving platter, leaving the sauce within the skillet.
16. Stir in 1/2 cup heavy cream and the juice of 1 lemon, whisking always to mix.
17. Simmer the sauce uncovered for 3-5 minutes till it thickens sufficient to coat the again of a spoon.
18. Stir in 1 tbsp recent thyme leaves and 1 tbsp chopped recent parsley.
19. Return hen to the skillet, spooning the sauce over every bit to coat evenly.
20. Remove from warmth and let relaxation for 5 minutes earlier than serving to permit flavors to meld. Lately, I’ve been loving how the creamy sauce clings to every piece of hen, creating this stunning concord between the brilliant lemon and earthy herbs that feels each elegant and deeply comforting. The tender hen virtually falls aside on the contact of a fork, whereas the sauce has this velvety texture that’s good for absorbing with crusty bread or spooning over buttery mashed potatoes. Sometimes I’ll scatter additional recent herbs excessive simply earlier than serving, letting their vibrant inexperienced distinction towards the pale golden sauce in a method that feels virtually like edible artwork.

Garlic and Thyme Chicken Fricassee

Dusk settles outdoors my kitchen window, the comfortable grey mild making all the things really feel nonetheless and quiet as I put together this comforting dish that at all times appears like coming house after a protracted day.

Ingredients

• 2 tbsp olive oil
• 4 hen thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 yellow onion
• 4 garlic cloves
• 1 cup hen broth
• 1/2 cup heavy cream
• 2 tbsp recent thyme
• 1 lb baby potatoes
• 2 carrots

Instructions

1. Pat hen thighs fully dry with paper towels to make sure correct browning.
2. Season either side of hen thighs evenly with kosher salt and black pepper.
3. Heat olive oil in a big Dutch oven over medium-high warmth till shimmering, about 2 minutes.
4. Place hen thighs skin-side down and cook dinner undisturbed for 6-8 minutes till golden brown.
5. Flip hen and cook dinner for 4 extra minutes, then switch to a plate.
6. Dice yellow onion into 1/2-inch items whereas the pan retains its flavorful fond.
7. Add diced onion to the identical pot and cook dinner for 5 minutes till translucent.
8. Mince garlic cloves and add to the pot, cooking for 1 minute till aromatic.
9. Pour in hen broth, utilizing a wood spoon to scrape up all of the browned bits from the underside.
10. Quarter baby potatoes and slice carrots into 1-inch items for even cooking.
11. Add potatoes and carrots to the pot, then return hen thighs to the combination.
12. Bring to a delicate simmer, then scale back warmth to low, cowl, and cook dinner for 35 minutes.
13. Remove lid and stir in heavy cream and recent thyme leaves.
14. Simmer uncovered for 10 minutes till the sauce thickens barely.

Just earlier than serving, discover how the cream has created a velvety sauce that adheres to every piece of hen and vegetable. The garlic and thyme fragrance your entire dish with an earthy heat, whereas the potatoes have absorbed all of the savory flavors. I like serving this in shallow bowls with crusty bread for dipping into that stunning sauce, letting the tender hen collapse on the slightest contact of a fork.

Slow Cooker Chicken Fricassee

Beneath the mild hum of the gradual cooker, recollections of household dinners previous appear to settle like mud motes in afternoon mild, this hen fricassee a quiet promise of consolation ready patiently via the day. It’s the form of meal that fills the home with a savory, herb-kissed aroma, inviting you to decelerate and savor every tender chunk as night attracts close to.

Ingredients

– 2 kilos boneless, skinless hen thighs
– 1 giant yellow onion, diced
– 3 carrots, sliced into ½-inch rounds
– 8 ounces cremini mushrooms, quartered
– 3 cloves garlic, minced
– 1 cup hen broth
– ½ cup dry white wine
– ½ cup heavy cream
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 1 tablespoon recent thyme leaves
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons chopped recent parsley

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure even browning.
2. Season either side of the hen thighs evenly with 1 teaspoon salt and ½ teaspoon black pepper.
3. Heat 2 tablespoons unsalted butter in a big skillet over medium-high warmth till foaming subsides.
4. Place hen thighs within the skillet with out crowding and cook dinner for 4-5 minutes till golden brown.
5. Flip hen thighs and cook dinner for one other 4 minutes till browned on the second aspect.
6. Transfer the browned hen thighs to the gradual cooker insert.
7. Add diced onion to the identical skillet and cook dinner for 3 minutes till barely softened.
8. Add sliced carrots and cook dinner for 2 minutes, stirring often.
9. Stir in quartered mushrooms and cook dinner for 3 minutes till they start to launch moisture.
10. Add minced garlic and cook dinner for 1 minute till aromatic.
11. Sprinkle 2 tablespoons all-purpose flour over the greens and cook dinner for 1 minute whereas stirring always.
12. Pour in ½ cup dry white wine, scraping the underside of the skillet to launch any browned bits.
13. Add 1 cup hen broth and 1 tablespoon recent thyme leaves, stirring till the combination thickens barely.
14. Transfer the vegetable combination to the gradual cooker, arranging it across the hen thighs.
15. Cover the gradual cooker and cook dinner on LOW warmth setting for 6 hours till hen is fork-tender.
16. Remove the hen thighs from the gradual cooker and place them on a clear plate.
17. Stir ½ cup heavy cream into the gradual cooker sauce till absolutely integrated.
18. Return the hen thighs to the gradual cooker, submerging them within the sauce.
19. Cover and cook dinner on HIGH warmth setting for quarter-hour to warmth via.
20. Stir in 2 tablespoons chopped recent parsley simply earlier than serving.

Each spoonful reveals hen that falls aside on the slightest pressure, bathed in a velvety sauce the place the earthiness of mushrooms and sweetness of carrots mingle superbly. Enjoy it over egg noodles to catch each drop of the creamy gravy, or with crusty bread for dipping into that wealthy, herb-infused liquid that tastes like house.

One-Pot Chicken Fricassee with Vegetables

A quiet night calls for a meal that simmers gently, filling the kitchen with comforting aromas that wrap round you want a comfortable blanket. This one-pot hen fricassee with greens is that form of dish—easy, nourishing, and deeply satisfying, the place every ingredient melds collectively slowly, making a concord of flavors that appears like a delicate embrace after a protracted day.

Ingredients

– 2 tbsp olive oil
– 1.5 lbs hen thighs
– 1 tsp salt
– 0.5 tsp black pepper
– 1 giant onion, chopped
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 cup hen broth
– 0.5 cup dry white wine
– 1 tsp dried thyme
– 1 bay leaf
– 0.5 cup heavy cream
– 2 tbsp recent parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a big Dutch oven over medium-high warmth till it shimmers.
2. Pat 1.5 lbs hen thighs dry with paper towels, then season either side evenly with 1 tsp salt and 0.5 tsp black pepper.
3. Place hen thighs skin-side down within the scorching oil and cook dinner for 6-8 minutes till the pores and skin is golden brown and crispy.
4. Flip the hen and cook dinner for one other 4 minutes, then switch to a plate.
5. Add 1 giant chopped onion to the pot and sauté for 4 minutes till translucent.
6. Stir in 3 minced garlic cloves and cook dinner for 1 minute till aromatic.
7. Add 2 sliced carrots and a pair of sliced celery stalks, cooking for 5 minutes till barely softened.
8. Pour in 0.5 cup dry white wine, scraping the underside of the pot to raise any browned bits for additional taste.
9. Simmer the wine for 2 minutes till lowered by half.
10. Add 1 cup hen broth, 1 tsp dried thyme, and 1 bay leaf, stirring to mix.
11. Return the hen thighs to the pot, nestling them into the greens and liquid.
12. Bring the combination to a boil, then scale back warmth to low, cowl, and simmer for 25 minutes.
13. Remove the lid and stir in 0.5 cup heavy cream till absolutely integrated.
14. Simmer uncovered for 10 minutes till the sauce thickens barely.
15. Remove the pot from warmth and discard the bay leaf.
16. Stir in 2 tbsp chopped recent parsley simply earlier than serving. Creamy and wealthy, the tender hen falls aside on the contact of a fork, whereas the greens absorb the velvety sauce. Consider serving it over fluffy mashed potatoes or with crusty bread to absorb each final drop of the savory gravy.

Savory White Wine Chicken Fricassee

Zestful evenings name for dishes that heat each kitchen and coronary heart, this white wine hen fricassee being one which simmers patiently, filling the air with the mild fragrance of herbs and broth. It’s a recipe that asks for little greater than time and attention, rewarding you with tender bites and a sauce that adheres lovingly to every piece.

Ingredients

– 2 lbs hen thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 giant yellow onion, diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup hen broth
– 1 cup heavy cream
– 2 tbsp recent parsley, chopped
– 1 tsp recent thyme leaves

Instructions

1. Pat the hen thighs dry with paper towels, then season either side evenly with salt and black pepper.
2. Heat olive oil in a big, heavy-bottomed skillet over medium-high warmth till it shimmers.
3. Place hen thighs skin-side down within the skillet and cook dinner for 6–8 minutes till the pores and skin is golden brown and crisp.
4. Flip the hen and cook dinner for one other 4 minutes, then switch to a plate.
5. Reduce warmth to medium, add diced onion to the skillet, and cook dinner for 5 minutes till translucent.
6. Add minced garlic and cook dinner for 1 minute till aromatic.
7. Pour in dry white wine, scraping the underside of the skillet to launch any browned bits.
8. Simmer the wine for 3–4 minutes till lowered by half.
9. Stir in hen broth, heavy cream, recent thyme, and produce to a delicate simmer.
10. Return hen thighs to the skillet, cowl, and simmer over low warmth for 25 minutes till hen reaches 165°F internally.
11. Stir in chopped parsley and simmer uncovered for 2 extra minutes.
12. Remove from warmth and let relaxation for 5 minutes earlier than serving.

Gently spoon the fricassee over a mattress of creamy mashed potatoes or buttered egg noodles, letting the velvety sauce pool round every serving. The hen falls aside with a fork, its richness balanced by the brilliant, natural notes of thyme and parsley—a comforting embrace in each chunk.

Herb-Infused Chicken Fricassee with Potatoes

Sometimes, the best meals turn out to be probably the most memorable, particularly when ready with intention and care. Slowly simmering hen with recent herbs creates a comforting aroma that fills the kitchen, reworking odd substances into one thing actually particular. This mild cooking technique permits flavors to meld superbly, leading to a dish that feels each nourishing and celebratory.

Ingredients

– 2 kilos bone-in hen thighs
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup dry white wine
– 2 cups hen broth
– 1 pound Yukon Gold potatoes, quartered
– 2 sprigs recent thyme
– 1 sprig recent rosemary
– 1 bay leaf
– 1/2 cup heavy cream
– 2 tablespoons chopped recent parsley
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Pat hen thighs fully dry with paper towels to make sure correct browning.
2. Heat olive oil in a big Dutch oven over medium-high warmth till shimmering.
3. Season hen with salt and pepper on either side.
4. Place hen skin-side down within the scorching oil and cook dinner for 6-8 minutes till golden brown.
5. Flip hen and cook dinner for 3 extra minutes, then switch to a plate.
6. Reduce warmth to medium and add diced onion to the identical pot.
7. Cook onions for 5 minutes, stirring often, till translucent.
8. Add minced garlic and cook dinner for 1 minute till aromatic.
9. Pour in white wine, scraping the underside of the pot to launch browned bits.
10. Simmer wine for 3 minutes till lowered by half.
11. Add hen broth, potatoes, thyme, rosemary, and bay leaf.
12. Return hen to the pot, arranging items in a single layer.
13. Bring to a delicate simmer, then scale back warmth to low.
14. Cover and cook dinner for 35 minutes till potatoes are fork-tender.
15. Remove hen and potatoes to a serving platter utilizing a slotted spoon.
16. Discard herb sprigs and bay leaf from the cooking liquid.
17. Stir heavy cream into the remaining sauce over low warmth.
18. Simmer for 2 minutes till sauce thickens barely.
19. Pour sauce over hen and potatoes.
20. Sprinkle with recent parsley earlier than serving.

Buttery potatoes absorb the wealthy, herb-infused sauce, whereas the hen stays extremely tender and moist. The creamy sauce clings superbly to every element, creating layers of taste that deepen with each chunk. Serve this comforting dish over egg noodles or with crusty bread to seize each final drop of the scrumptious sauce.

Spicy Cajun Chicken Fricassee

Just now, because the night mild fades outdoors my kitchen window, I discover myself drawn to the gradual, deliberate course of of creating this comforting dish. Journaling these quiet cooking moments helps me recognize how easy substances rework into one thing deeply nourishing.

Ingredients

– 2 lbs hen thighs
– 2 tbsp olive oil
– 1 giant yellow onion
– 3 celery stalks
– 1 inexperienced bell pepper
– 4 garlic cloves
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 cup hen broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 1/4 cup chopped recent parsley
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat 2 lbs hen thighs fully dry with paper towels.
2. Season either side of hen thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a big Dutch oven over medium-high warmth till shimmering.
4. Place hen thighs skin-side down and cook dinner undisturbed for 6-8 minutes till golden brown.
5. Flip hen and cook dinner for one other 4-5 minutes till browned on second aspect.
6. Remove hen from pot and put aside on a plate.
7. Add diced onion, celery, and bell pepper to the identical pot.
8. Sauté greens for 6-7 minutes till softened and barely translucent.
9. Add minced garlic and cook dinner for 1 minute till aromatic.
10. Sprinkle 2 tbsp flour over greens and stir always for 2 minutes to cook dinner out uncooked flour style.
11. Whisk in 1 cup hen broth regularly, scraping up any browned bits from backside of pot.
12. Stir in 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper.
13. Return hen thighs to the pot, nestling them into the vegetable combination.
14. Reduce warmth to low, cowl, and simmer gently for 35 minutes.
15. Remove lid and stir in 1/2 cup heavy cream.
16. Simmer uncovered for 10 minutes till sauce thickens barely.
17. Stir in 1/4 cup chopped recent parsley.
18. Remove from warmth and let relaxation for 5 minutes earlier than serving.

Creamy and complicated, this fricassee develops a beautiful depth from the gradual simmering course of. The hen turns into extremely tender whereas the sauce thickens right into a velvety blanket of taste. Consider serving it over creamy stone-ground grits or with crusty bread to absorb each final little bit of the spicy, fragrant sauce.

Mediterranean Chicken Fricassee with Olives

Gently, because the night mild softens throughout the kitchen counter, I discover myself drawn to the form of meal that simmers slowly, filling the air with the earthy scent of herbs and the briny promise of olives. There’s one thing deeply comforting about making ready a dish that asks for endurance, a quiet ritual that transforms easy substances right into a wealthy, cohesive entire. This Mediterranean hen fricassee, with its tender meat and vibrant olives, appears like a heat embrace on a cool autumn night time.

Ingredients

– 2 lbs hen thighs
– 2 tbsp olive oil
– 1 giant yellow onion, diced
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup hen broth
– 1 cup pitted Kalamata olives
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure a crisp sear.
2. Heat 2 tbsp olive oil in a big, heavy-bottomed Dutch oven over medium-high warmth till it shimmers.
3. Season the hen thighs evenly on either side with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place the hen thighs skin-side down within the scorching oil and sear undisturbed for 6–8 minutes, till the pores and skin is golden brown and releases simply from the pot.
5. Flip the hen and sear the opposite aspect for 4–5 minutes, then switch to a plate.
6. Reduce the warmth to medium and add the diced onion to the identical pot, scraping up any browned bits from the underside.
7. Sauté the onion for 5–7 minutes, till softened and translucent.
8. Add the minced garlic and cook dinner for 1 minute, simply till aromatic to stop burning.
9. Pour in 1 cup dry white wine, utilizing a wood spoon to deglaze the pot absolutely.
10. Simmer the wine for 3–4 minutes, permitting the alcohol to cook dinner off and the liquid to scale back barely.
11. Stir in 1 cup hen broth and 1 tsp dried oregano.
12. Return the seared hen thighs to the pot, arranging them in a single layer.
13. Bring the liquid to a delicate simmer, then scale back the warmth to low, cowl the pot, and cook dinner for 35 minutes.
14. Uncover the pot and stir in 1 cup pitted Kalamata olives.
15. Continue simmering uncovered for 10–quarter-hour, till the sauce has thickened barely and the hen is fork-tender. Remember, a heavy pot retains warmth effectively, so modify the simmer to keep away from boiling.
16. Remove from warmth and let relaxation for 5 minutes earlier than serving to permit the flavors to meld. Really, the great thing about this fricassee lies in its tender, falling-apart hen and the way in which the briny olives reduce via the wealthy, herb-infused sauce. Serve it over creamy polenta or with crusty bread to absorb each final little bit of the aromatic cooking liquid, letting every chunk transport you to a sun-drenched Mediterranean hillside.

Spanish-Style Chicken Fricassee with Chorizo

Gently, because the night mild softens outdoors my window, I discover myself drawn to recipes that unfold with quiet endurance, very similar to this Spanish-style hen fricassee with chorizo, a dish that simmers into consolation with every passing minute.

Ingredients

– 2 tbsp olive oil
– 1 lb boneless, skinless hen thighs
– 4 oz Spanish chorizo, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pink bell pepper, sliced
– 1/2 cup dry white wine
– 1 cup hen broth
– 1/4 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp saffron threads
– 1 bay leaf
– 1/4 cup chopped recent parsley
– Salt to style

Instructions

1. Heat 2 tablespoons of olive oil in a big Dutch oven over medium-high warmth till shimmering.
2. Pat 1 pound of boneless, skinless hen thighs fully dry with paper towels to make sure a crisp sear.
3. Season the hen thighs generously with salt on either side.
4. Place the hen thighs within the scorching oil and sear for 4-5 minutes per aspect till deeply golden brown.
5. Remove the hen from the pot and put aside on a plate.
6. Add 4 ounces of sliced Spanish chorizo to the identical pot and cook dinner for 2 minutes till it releases its oils.
7. Stir in 1 diced medium yellow onion and cook dinner for 4 minutes till translucent.
8. Add 3 minced garlic cloves and cook dinner for 1 minute till aromatic.
9. Incorporate 1 sliced pink bell pepper and cook dinner for 3 minutes till barely softened.
10. Pour in 1/2 cup of dry white wine, scraping the underside of the pot to raise any browned bits for enhanced taste.
11. Simmer the wine for 2 minutes till lowered by half.
12. Stir in 1 teaspoon of smoked paprika and 1/2 teaspoon of saffron threads to bloom the spices.
13. Return the seared hen thighs to the pot together with any gathered juices.
14. Add 1 cup of hen broth and 1 bay leaf, making certain the hen is generally submerged.
15. Bring the liquid to a delicate boil, then scale back the warmth to low, cowl, and simmer for 25 minutes till the hen is tender and cooked via.
16. Remove the pot from the warmth and discard the bay leaf.
17. Stir in 1/4 cup of heavy cream till absolutely integrated and the sauce is flippantly creamy.
18. Let the fricassee relaxation off the warmth for 5 minutes to permit the flavors to meld.
19. Garnish with 1/4 cup of chopped recent parsley simply earlier than serving.
The hen turns into meltingly tender within the saffron-kissed broth, whereas the chorizo lends a delicate smokiness that permeates every chunk. Serve it over crusty bread to absorb the creamy sauce, or alongside roasted potatoes for a heartier meal.

Tuscan Chicken Fricassee with Sun-Dried Tomatoes

Now after which, a recipe comes alongside that appears like a heat embrace after a protracted day, one thing that simmers patiently on the range whereas the world outdoors grows quiet. This Tuscan hen fricassee is simply that—a delicate, comforting dish the place tender hen and sun-dried tomatoes mingle in a creamy, herb-kissed sauce, inviting you to decelerate and savor every chunk.

Ingredients

– 1.5 lbs boneless, skinless hen thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 cup dry white wine
– 1 cup hen broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp recent parsley, chopped

Instructions

1. Pat the hen thighs fully dry with paper towels, then season either side evenly with kosher salt and black pepper.
2. Heat 2 tablespoons of olive oil in a big, heavy-bottomed skillet or Dutch oven over medium-high warmth till it shimmers.
3. Carefully place the hen thighs within the scorching oil, arranging them in a single layer with out crowding the pan.
4. Sear the hen for 5–7 minutes per aspect, till a deep golden-brown crust kinds and the hen releases simply from the pan.
5. Transfer the seared hen to a clear plate, permitting it to relaxation whilst you construct the sauce.
6. Reduce the warmth to medium and add the diced onion to the identical skillet, scraping up any browned bits from the underside with a wood spoon.
7. Sauté the onion for 4–5 minutes, till it turns translucent and softens barely.
8. Add the minced garlic and chopped sun-dried tomatoes, stirring always for 1 minute till the garlic turns into aromatic.
9. Pour in 1/2 cup of dry white wine to deglaze the pan, utilizing the spoon to loosen all of the flavorful bits caught to the underside.
10. Simmer the wine for 2–3 minutes, permitting the alcohol to cook dinner off and the liquid to scale back by half.
11. Stir in 1 cup of hen broth and produce the combination to a delicate simmer over medium-low warmth.
12. Return the seared hen thighs and any gathered juices again to the skillet, nestling them into the sauce.
13. Cover the skillet and let the hen simmer gently for 20–25 minutes, till it’s cooked via and tender sufficient to shred with a fork.
14. Remove the hen from the skillet and stir 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese into the sauce till clean and barely thickened.
15. Shred or chop the cooked hen into bite-sized items, then return it to the skillet, stirring to coat it within the creamy sauce.
16. Stir in 2 tablespoons of recent chopped parsley simply earlier than serving to brighten the dish with a pop of colour and freshness. Just earlier than serving, the creamy sauce clings to each piece of shredded hen, whereas the sun-dried tomatoes supply little bursts of tangy sweetness that reduce via the richness. For a comfy weeknight meal, spoon it over comfortable polenta or crusty bread to absorb each final drop of the velvety sauce.

Gourmet Truffle Chicken Fricassee

Cradling a heat bowl of this truffle hen fricassee appears like wrapping your self in a culinary hug, the type that whispers of autumn evenings and quiet kitchens. There’s one thing deeply comforting about the way in which the tender hen melds with the earthy truffle and creamy sauce, a easy class that turns an odd Tuesday into one thing softly memorable.

Ingredients

– 4 bone-in, skin-on hen thighs
– 1 tbsp olive oil
– 1/2 cup diced yellow onion
– 2 cloves minced garlic
– 1/2 cup dry white wine
– 1 cup hen broth
– 1/2 cup heavy cream
– 1 tbsp black truffle oil
– 1 tsp recent thyme leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped recent parsley

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure crisp pores and skin.
2. Season either side of the hen thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a big skillet over medium-high warmth till shimmering, about 2 minutes.
4. Place hen thighs skin-side down within the scorching skillet, arranging them with out crowding.
5. Cook hen undisturbed for 6-8 minutes till the pores and skin is golden brown and releases simply from the pan.
6. Flip hen thighs and cook dinner for 4 extra minutes till flippantly browned on the second aspect.
7. Transfer hen to a clear plate, protecting the rendered fats within the skillet.
8. Add 1/2 cup diced yellow onion to the new skillet and cook dinner for 3 minutes till translucent.
9. Stir in 2 cloves minced garlic and cook dinner for 30 seconds till aromatic however not browned.
10. Pour in 1/2 cup dry white wine, scraping up any browned bits from the underside of the pan.
11. Simmer the wine for 2 minutes till lowered by half.
12. Add 1 cup hen broth and 1 teaspoon recent thyme leaves to the skillet.
13. Return hen thighs to the skillet, skin-side up, arranging them in a single layer.
14. Reduce warmth to low, cowl the skillet, and simmer gently for 25 minutes till hen reaches 165°F internally.
15. Remove hen from the skillet and switch to a serving platter.
16. Stir 1/2 cup heavy cream and 1 tablespoon black truffle oil into the skillet sauce.
17. Simmer the sauce uncovered for 3-4 minutes till barely thickened.
18. Stir in 2 tablespoons chopped recent parsley and remaining 1/2 teaspoon salt.
19. Spoon the completed sauce over the hen thighs on the platter.

This fricassee yields hen so tender it practically falls from the bone, swimming in a sauce that’s each luxuriously creamy and delicately earthy. The truffle oil provides a classy depth that doesn’t overwhelm, making every chunk really feel like a quiet celebration. Try serving it over creamy polenta or crusty bread to absorb each final drop of that stunning sauce.

Lighter Lemon-Dill Chicken Fricassee

Lately, I’ve been craving one thing that feels each comforting and recent, a dish that bridges the heat of house cooking with the brilliant notes of spring. This lighter lemon-dill hen fricassee got here to thoughts, simmering gently on the range because the night mild light outdoors. It’s a meal that asks for little however provides a lot in return, with tender hen and a silky, herb-kissed broth.

Ingredients

– 1.5 lbs boneless, skinless hen thighs
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup low-sodium hen broth
– 1/2 cup dry white wine
– 1/4 cup recent lemon juice
– 1/4 cup heavy cream
– 2 tbsp recent dill, chopped
– 1 tsp lemon zest
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat the hen thighs dry with paper towels and season either side evenly with salt and black pepper.
2. Heat olive oil in a big skillet over medium-high warmth till it shimmers, about 1 minute.
3. Add the hen thighs to the skillet and cook dinner for 5–6 minutes per aspect, till golden brown and inside temperature reaches 165°F.
4. Transfer the hen to a clear plate and put aside; it’ll end cooking later within the sauce.
5. Reduce the warmth to medium and add the diced onion to the identical skillet, sautéing for 4–5 minutes till translucent and aromatic.
6. Stir within the minced garlic and cook dinner for 30 seconds, simply till fragrant to keep away from bitterness.
7. Pour within the white wine, scraping the underside of the skillet with a wood spoon to raise any browned bits for additional taste.
8. Add the hen broth and lemon juice, bringing the combination to a delicate simmer for 3 minutes to meld the flavors.
9. Return the hen thighs to the skillet, nestling them into the liquid, and scale back warmth to low.
10. Cover the skillet and simmer for quarter-hour, till the hen is fork-tender and absolutely cooked via.
11. Stir within the heavy cream, recent dill, and lemon zest, heating for 2–3 minutes till the sauce thickens barely however doesn’t boil.
12. Remove from warmth and let relaxation for 5 minutes to permit the sauce to settle and the herbs to infuse. Zestful and velvety, this fricassee cradles the hen in a broth that’s each tangy from the lemon and earthy from the dill. I like serving it over a mattress of fluffy quinoa or with crusty bread to absorb each final drop, the cream including simply sufficient richness with out weighing it down.

Smoky Bacon Chicken Fricassee

Cradling a heat bowl on this crisp autumn night, I discover myself drawn to recipes that consolation each kitchen and soul, the place easy substances rework into one thing quietly extraordinary via affected person attention. This smoky bacon hen fricassee is a kind of dishes that fills the home with the form of aroma that makes everybody wander into the kitchen, questioning when dinner will likely be prepared.

Ingredients

– 4 slices thick-cut bacon
– 1.5 lbs boneless, skinless hen thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 giant yellow onion
– 3 cloves garlic
– 8 oz cremini mushrooms
– 2 tbsp all-purpose flour
– 1 cup hen broth
– 1/2 cup heavy cream
– 1 tsp smoked paprika
– 2 tbsp recent parsley

Instructions

1. Cut 4 slices thick-cut bacon into 1/2-inch items utilizing kitchen shears.
2. Cook bacon in a big Dutch oven over medium warmth for 8-10 minutes till crispy and fats has rendered.
3. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fats within the pot.
4. Pat 1.5 lbs boneless, skinless hen thighs fully dry with paper towels.
5. Season hen evenly on either side with 1 tsp kosher salt and 1/2 tsp black pepper.
6. Brown hen in reserved bacon fats over medium-high warmth for 5-6 minutes per aspect till golden brown.
7. Remove hen from pot and put aside on a clear plate.
8. Dice 1 giant yellow onion into 1/2-inch items whereas the pot remains to be scorching.
9. Cook onion in the identical pot over medium warmth for 4-5 minutes till translucent and barely softened.
10. Mince 3 cloves garlic and add to the pot, cooking for 1 minute till aromatic.
11. Slice 8 oz cremini mushrooms into 1/4-inch thick items and add to the pot.
12. Cook mushrooms for 6-8 minutes till they launch their liquid and start to brown.
13. Sprinkle 2 tbsp all-purpose flour over the greens and cook dinner for 1 minute whereas stirring always to type a roux.
14. Gradually pour in 1 cup hen broth whereas whisking repeatedly to stop lumps.
15. Stir in 1/2 cup heavy cream and 1 tsp smoked paprika till absolutely integrated.
16. Return hen and any gathered juices to the pot, nestling items into the sauce.
17. Bring sauce to a delicate simmer, then scale back warmth to low and canopy with a tight-fitting lid.
18. Cook for 25 minutes at a maintained low simmer till hen reaches 165°F inside temperature.
19. Chop 2 tbsp recent parsley whereas the hen cooks.
20. Stir cooked bacon and chopped parsley into the completed dish simply earlier than serving.

Perhaps what I like most is how the creamy sauce clings to every piece of hen, with the smoky bacon offering little bursts of salty richness all through. Serve it over creamy polenta to absorb each final drop of sauce, or with crusty bread for dipping—both method, it’s the form of meal that makes a Tuesday really feel like a celebration.

Buttery Tarragon Chicken Fricassee

Wandering via the kitchen this night, I discovered myself drawn to the mild rhythm of a comforting dish, one which asks for endurance and rewards with tenderness. There’s one thing quietly grounding about letting substances soften and meld collectively, filling the house with a heat, herb-kissed aroma that appears like a comfortable exhale after a protracted day. This buttery tarragon hen fricassee is that form of meal—easy, gradual, and deeply satisfying.

Ingredients

– 2 lbs bone-in, skin-on hen thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp unsalted butter
– 1 giant yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup hen broth
– 1/2 cup heavy cream
– 2 tbsp recent tarragon, chopped
– 1 tbsp lemon juice

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure crisp pores and skin.
2. Season either side of the hen evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Melt 2 tbsp unsalted butter in a big, heavy-bottomed skillet over medium warmth.
4. Place the hen thighs skin-side down within the skillet and cook dinner undisturbed for 8 minutes, till the pores and skin is golden brown and releases simply.
5. Flip the hen and cook dinner for one other 5 minutes, then switch to a plate.
6. Add the sliced onion to the identical skillet and cook dinner for 6 minutes, stirring often, till softened and flippantly golden.
7. Stir within the minced garlic and cook dinner for 1 minute till aromatic.
8. Pour in 1/2 cup dry white wine, scraping the underside of the skillet to raise any browned bits for deeper taste.
9. Simmer the wine for 3 minutes till lowered by half.
10. Add 1 cup hen broth and produce to a delicate simmer.
11. Return the hen thighs to the skillet, skin-side up, and scale back warmth to low.
12. Cover the skillet and simmer for 25 minutes, till the hen reaches an inside temperature of 165°F.
13. Remove the hen to a clear plate and tent loosely with foil to relaxation.
14. Stir 1/2 cup heavy cream and a pair of tbsp recent tarragon into the skillet sauce.
15. Simmer the sauce uncovered for 5 minutes, till barely thickened.
16. Stir in 1 tbsp lemon juice simply earlier than serving.
Kindly spoon the creamy tarragon sauce over the rested hen, letting it pool round tender meat that falls simply from the bone. The sauce clings silkily to every chunk, with the anise-like whisper of tarragon brightened by a touch of lemon. For a comfy twist, serve it over creamy polenta or buttered egg noodles to absorb each final drop of that velvety, herb-infused goodness.

Cozy Root Vegetable Chicken Fricassee

Venturing into the kitchen as night settles appears like returning to one thing historic and comforting, the place the easy act of peeling root greens turns into a quiet meditation, and the mild simmer of hen and broth fills the house with a heat that seeps proper into your bones.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs bone-in, skin-on hen thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 giant yellow onion, chopped
• 3 cloves garlic, minced
• 2 giant carrots, peeled and chopped into 1-inch items
• 2 parsnips, peeled and chopped into 1-inch items
• 1 giant russet potato, peeled and chopped into 1-inch cubes
• 1/4 cup all-purpose flour
• 4 cups hen broth
• 1/2 cup heavy cream
• 2 tbsp recent parsley, chopped

Instructions

1. Pat the hen thighs fully dry with paper towels to make sure crisp pores and skin.
2. Season either side of the hen thighs evenly with kosher salt and black pepper.
3. Heat olive oil in a big, heavy-bottomed Dutch oven over medium-high warmth till it shimmers.
4. Place hen thighs skin-side down within the scorching oil and cook dinner for 6-8 minutes till the pores and skin is golden brown and crisp.
5. Flip the hen thighs and cook dinner for 4 extra minutes to brown the opposite aspect.
6. Transfer the hen to a clear plate, leaving the rendered fats within the pot.
7. Add chopped onion to the pot and cook dinner for 5 minutes, stirring often, till softened.
8. Add minced garlic and cook dinner for 1 minute till aromatic.
9. Add carrots, parsnips, and potato to the pot, stirring to coat within the oil.
10. Sprinkle flour over the greens and cook dinner for 2 minutes, stirring always to cook dinner out the uncooked flour style.
11. Slowly pour in hen broth whereas scraping the underside of the pot to raise any browned bits.
12. Return the hen thighs to the pot, nestling them among the many greens.
13. Bring the liquid to a boil, then scale back warmth to take care of a delicate simmer.
14. Cover the pot and simmer for 35 minutes till the hen reaches 165°F internally and greens are fork-tender.
15. Stir in heavy cream and recent parsley till absolutely integrated.
16. Simmer uncovered for 5 extra minutes to barely thicken the sauce.

Perhaps what makes this fricassee so memorable is how the tender hen falls away from the bone right into a velvety sauce that adheres to every vegetable chunk, making a concord of earthy sweetness from the roots balanced by the wealthy cream. I like serving it in shallow bowls with crusty bread for dipping, or spooned over a mattress of egg noodles to catch each final drop of that comforting sauce.

Nutrient-Rich Kale and Chicken Fricassee

Unfolding the night with quiet fingers, I discover consolation within the mild rhythm of making ready this nourishing meal, the place earthy kale and tender hen come collectively in a gradual, considerate dance. There’s one thing deeply grounding about letting substances soften and meld, making a dish that feels each rustic and refined, good for a quiet supper or shared with somebody pricey.

Ingredients

– 2 tablespoons olive oil
– 1 pound boneless, skinless hen thighs, reduce into 1-inch items
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups kale, stems eliminated and leaves chopped
– 1 cup low-sodium hen broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a big skillet over medium warmth till it shimmers.
2. Add 1 pound boneless, skinless hen thighs and cook dinner for 6–8 minutes, turning as soon as, till golden brown on either side.
3. Transfer the hen to a plate, leaving any drippings within the skillet.
4. Add 1 medium yellow onion to the skillet and cook dinner for 5 minutes, stirring often, till translucent.
5. Stir in 2 cloves minced garlic and cook dinner for 1 minute till aromatic.
6. Add 4 cups chopped kale and cook dinner for 3–4 minutes, stirring, till wilted and shiny inexperienced.
7. Pour in 1 cup low-sodium hen broth, scraping the underside of the skillet to raise any browned bits.
8. Return the hen to the skillet and add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Reduce warmth to low, cowl, and simmer for quarter-hour till the hen is cooked via.
10. Stir in 1/2 cup heavy cream and simmer uncovered for 5 minutes till the sauce thickens barely.

Richly textured with tender hen and silky kale, this fricassee provides a creamy, herb-kissed sauce that adheres to every chunk. Serve it over fluffy mashed potatoes or crusty bread to absorb each drop, or alongside roasted root greens for a comfy, full meal that appears like a heat embrace.

Conclusion

Deliciously versatile, these 28 hen fricassee recipes supply one thing for each cook dinner and event. From cozy household dinners to elegant entertaining, you’re positive to seek out new favorites. We’d love to listen to which recipes you attempt—drop a remark together with your prime picks and share this assortment on Pinterest to encourage fellow house cooks!