French Chicken Fricassee
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Learn more →Ingredients
4 servings
For the chicken
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- ½ tsp black pepper
For the braise
- 2 tbsp garlic-infused oil
- 1 tbsp unsalted butter
- 6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 stalks celery, thinly sliced
- 1 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 1 ½ cups chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
For the sauce
- 1 tbsp gluten free flour blend
- ½ cup heavy cream
- 2 egg yolks
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the garlic-infused oil and butter in a large 12-inch Dutch oven or deep oven-safe skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken pieces skin-side down in a single layer and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the chicken to a plate and set aside.
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