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Chicken Fricassee

 Chicken Fricassee
This is one of our all-time favorites. When you have guests over, just double the recipe.
2 ServingsPrep: 10 min. Cook: 40 min.


  • 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


  • 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.
  • 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 of 2

Chicken Fricassee (continued)

Directions (continued)

  • 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.