TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 2 servings


  • 4-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 2 bone-in chicken thighs, skin removed (about 3/4 pound)
  • 2 tablespoons butter
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 3/4 cup water
  • 1 small bay leaf
  • 1/4 cup milk
  • 2 teaspoons minced fresh parsley


  1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
  2. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley. Yield: 2 servings.
Originally published as Chicken Fricassee in Cooking for One or Two Cookbook 2003, p152

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Jerror User ID: 8453124 229719
Reviewed Jul. 18, 2015

"Tasty, simple and filling, a great fall/ winter dish! Scaled nicely for two, I doubled the recipe and it came out perfectly. Also quite economical, as it uses bone-in thighs, which are cheap and flavorful. I substituted chicken stock for the water and added a little extra thyme for more flavor."

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