Submitted by Paulene Christie
Chicken Fricassee
Serving: 5
Ingredients
- 1kg skinless chicken thigh fillets
- 2 tbsp plain flour
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 250g button mushrooms, chunky cut
- 1/4 tsp dried thyme
- 1/4 tsp dried tarragon
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup chicken stock
- 150ml cooking cream
- 1 tbsp cornflour + 2tsp water
Instructions
- Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
- Sear floured chicken in butter until sealed and slightly browned. I did this in my searing slow cooker, or you can do it on the stove top. Transfer sealed chicken to slow cooker.
- Add onion, mushroom, garlic, thyme, tarragon, S&P to slow cooker.
- Combine stock and wine and pour over.
- Cover and cook on low for 4-5hrs approx.
- Prior to serving, remove chicken with slotted spoon and set aside.
- Mix cornflour with 2 tsp water to form smooth liquid.
- Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream.
- Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
- Serve chicken with sauce poured over.
- Serve on brown rice or on creamy mashed potato, with steamed vegetables.
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This is so good. Now on my meal planner! Even young grandchildren loved it. Total silence whilst they ate – means they throughly enjoyed it.
Looks amazing but when do you add the cream???
You can see it here in this step in recipe above >> “Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream”
Just what is cooking cream?
It’s a special type of cream that resists splitting when cooked on heat.
It’s beside the regular thickened cream in my supermarket 🙂
An absolutely amazing recipe !!! So tasty and easy ! Will be a regular in my house !! Thank you so much
So pleased you loved it 🙂
This is the recipe that drew me to this site. I saw it featured on a flight from Australia to New Zealand. I love love love this recipe.
REALLY!!! My first person I came across who saw my video on the plane :))
The video: https://www.youtube.com/watch?v=Gc2eA9Kw-1whttps://www.youtube.com/watch?v=Gc2eA9Kw-1w
Hi, I have no tarragon, any suggestions for anything else please?
According to a quick Google search:
Just use your choice of the following herbs in an amount equal to that which is called for in your recipe:
Marjoram.
Oregano.
Rosemary.
Dill.
Basil.
To substitute dried tarragon with fennel seed or anise seed, use one pinch for each teaspoon of tarragon the recipes specifies.
Ok people- make this and your family will be very very happy. It is so tender and delicious. The only thing I had to do was add quite a bit of salt and pepper. Otherwise it was one of the best crockpot recipes I have ever made. I used a Pinot Grigio- so good! Thank you for sharing!
This was delicious, was sad I hadn’t made more. Differences where I coated the chicken in a crushed stock cube instead of the flour and fried and I also added fried bacon an hour before finishing. Also put everything in together including the cream rather than onto the stove top at the end. Will definitely make again but will double recipe so there’s leftovers.
Made tis tonight after seeing this in my FB feed. It was AMAZING!!! I The smell through my house was Devine!! It was devoured by all!! Highly recommend!
AMAZING!! Devoured by all. So tasty, highly recommend this recipe. My husband enjoyed drinking the rest of the wine lol ? 5 out of 5 stars ⭐️
Nice and easy recipe. It looked like you were using chicken tenders in the video, not chicken thigh fillets.
You can use either – whatever you prefer 🙂
Omg! this was amazing.
Could I use a little sage in this? and would I need to delete one of the other herbs to do so? eg thyme, or just add the sage as well.
If you like sage I don’t see why you couldn’t add a little into the mix Wendy 🙂
I would probably swap it for the thyme.
Recipe was a little hard to follow. Did not taste like what I was expecting.