Chicken Fricasse


This is one of those recipes that tastes so much better than you can envision when reading the ingredients. But, in the way of the French, it all comes together beautifully and tastes divine.
2 tablespoons butter
2 tablespoons olive oil
1/2 cup flour
1/2 tsp. salt and 1/4 tsp. freshly ground pepper
4 boneless chicken thighs
2 boneless chicken breast halves
1 cup sliced mushrooms
1 large onion, chopped
2 tablespoons chopped fresh thyme, divided use
1 garlic clove, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 14-oz. can artichoke hearts
1/4 cup sour cream
1 Melt butter with oil in heavy large deep skillet over medium heat.

2 Season flour with salt and pepper. Dredge chicken in flour, shaking off excess.

3 Place chicken in skillet and cook until golden brown, about 4 minutes per side. Transfer chicken to plate.

4 Add mushrooms and onions to skillet. Saute until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; saute 1 minute. Add wine; bring to boil. Add stock and artichokes; bring to boil.

5 Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk sour cream into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

servings  use metric
original recipe yield: 6 Servings

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