Chicken Fricassee
September 5, 2015
- Prep: 15 mins
- Cook: 4 hrs
-
15 mins
4 hrs
4 hrs 15 mins
- Yields: 5
Directions
1Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.
2
3Sear 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.
4
5Add onion, mushroom, garlic, thyme, tarragon, S&P to slow cooker.
6Combine stock and wine and pour over.
7Cover and cook on low for 4-5hrs approx.
8
9Prior to serving, remove chicken with slotted spoon and set aside.
10Mix cornflour with 2 tsp water to form smooth liquid.
11Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream.
12Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.
13
14Serve chicken with sauce poured over.
15
16Serve on brown rice or on creamy mashed potato, with steamed vegetables.
Submitted by Paulene Christie
18 Reviews
margaret connell
January 20, 2021
Nice and easy recipe. It looked like you were using chicken tenders in the video, not chicken thigh fillets.
Jody Skelly
January 18, 2021
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 ⭐️
Jody Skelly
January 18, 2021
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!
Becki H
July 9, 2019
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.
Jen Mcmahon
July 4, 2018
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!
Paulene @ Slow Cooker Central
September 6, 2016
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.
Elizabeth
September 6, 2016
Hi, I have no tarragon, any suggestions for anything else please?
Paulene @ Slow Cooker Central
August 29, 2016
The video: https://www.youtube.com/watch?v=Gc2eA9Kw-1w
Paulene @ Slow Cooker Central
August 29, 2016
REALLY!!! My first person I came across who saw my video on the plane :))
Mega Seadramon
August 28, 2016
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.
Paulene @ Slow Cooker Central
March 5, 2016
So pleased you loved it 🙂
Aleisha
March 4, 2016
An absolutely amazing recipe !!! So tasty and easy ! Will be a regular in my house !! Thank you so much
Paulene @ Slow Cooker Central
March 2, 2016
It’s a special type of cream that resists splitting when cooked on heat.
It’s beside the regular thickened cream in my supermarket 🙂
Marg
March 1, 2016
Just what is cooking cream?
Paulene @ Slow Cooker Central
February 14, 2016
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”
Kerry
February 13, 2016
Looks amazing but when do you add the cream???
Rita Price
November 17, 2015
This is so good. Now on my meal planner! Even young grandchildren loved it. Total silence whilst they ate – means they throughly enjoyed it.
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Paulene @ Slow Cooker Central
January 22, 2021
You can use either – whatever you prefer 🙂