This week I chicken thighs were on sale so I stocked up hoping to use them in my crock-pot later on in the month. Then when I was scanning a few blogs I saw a recipe for pan fried chicken in sauce that used chicken thighs. It’s not something I’d normally make but I decided to try it out.
The chicken smells amazing as it cooks in the butter in oil. The sauce is then simmered and the chicken is returned to the pan. I had difficulty getting the sauce to thicken and next time I would cut the chicken stock in half (which is reflected in the instructions). The sauce was creamy and delicious. The shallots and garlic really came through in the sauce. I wasn’t a huge fan of using the chicken thighs and next time I might use chicken breasts instead. It was still a very good meal. I served it with mashed potatoes which were also wonderful topped with the sauce.
Chicken Fricassee (adapted from Gourmet Day to Day)
2 lb. boneless, skinless, chicken thighs
1 t. salt
1 t. black pepper
1/4 c. flour
4 T. butter
2 T. olive oil
2 shallots, diced
4 garlic cloves, minced
1/2 c. white wine
1 c. chicken stock
1 t. Italian seasonings
1 t. Worcestershire sauce
1/2 c. heavy cream
1. Trim any excess fat off the chicken thighs. Sprinkle both sides of the chicken with salt and pepper. Lightly dust with the flour.
2. In a large skillet over medium heat melt 1 tablespoon of butter and 1 tablespoon of oil. Add half the chicken to the pan and cook 4-5 minutes per side or until browned. Do not cook the chicken all the way, just cook enough to brown them. Remove to a plate and heat another tablespoon of butter and a tablespoon of oil and cook the rest of the chicken.
3. Using a paper towel wipe the oil from the bottom of the skillet.
4. Heat the remaining butter in the skillet over medium heat. Add in the shallots and garlic stirring to prevent the garlic from burning. After 5 minutes stir in the white wine and chicken stock.
5. Stir in the Italian seasoning and Worcestershire sauce. Return the chicken to the pan and bring to a simmer. Cover the pan and let simmer for 15 minutes.
6. Add the cream to the pan and turn the chicken so it is well coated. Leave the lid off and simmer for an additional 5-10 minutes or until the sauce reduces and thickens.