Chicken Fricassee

🛒 Ingredients

• Boneless, Skinless Chicken Thigh 150 g · 248 kcal
• Unsalted Butter 10 g · 72 kcal
• White Mushrooms 75 g · 17 kcal
• Yellow Onion 50 g · 20 kcal
• All-Purpose Flour 8 g · 29 kcal
• Chicken Broth 150 g · 11 kcal
• Heavy Cream 30 g · 102 kcal
• Fresh Parsley 5 g · 2 kcal
• Lemon Juice 5 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken thighs with salt and pepper. In a large pot or Dutch oven, melt half the butter over medium-high heat.
2. Brown the chicken on all sides for about 5-7 minutes, then remove it from the pot and set aside.
3. Add the remaining butter to the pot, then add chopped onion and mushrooms. Sauté until the onion is softened and mushrooms are golden, about 5-7 minutes.
4. Sprinkle flour over the vegetables and stir for 1 minute to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Return the chicken to the pot, bring the sauce to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through.
6. Stir in the heavy cream and lemon juice, then heat gently for 2-3 minutes without boiling. Taste and adjust seasoning as needed.
7. Garnish with fresh parsley before serving. Serve hot, traditionally with rice or noodles.