Jamie Oliver Chicken Fricassee Recipe
Jamie Oliver’s Chicken Fricassee is a comforting, one-pot dish that showcases the rich flavors of tender chicken cooked slowly in a creamy, herb-infused sauce. Traditionally a French recipe, chicken fricassee involves first browning the chicken to develop deep, savory flavors, and then simmering it gently in a sauce made from a combination of white wine, chicken stock, and fresh herbs. Jamie’s twist on this classic includes adding a splash of heavy cream for extra richness and a velvety texture, making it both hearty and elegant. The result is a perfectly balanced meal, where the chicken remains juicy, and the vegetables soak up all the goodness of the flavorful sauce.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: French
Ingredients
- Chicken thighs (bone-in, skin-on) – for richer flavor and tender meat.
- Olive oil – to brown the chicken.
- Onions – finely chopped for sweetness.
- Carrots – peeled and sliced for color and sweetness.
- Garlic – minced for an aromatic kick.
- White wine – adds depth to the sauce.
- Chicken stock – for a rich base.
- Heavy cream – gives the sauce its signature creaminess.
- Fresh herbs (thyme, parsley) – to add fresh, earthy notes.
- Butter and flour – to thicken the sauce.
Instructions
- Heat the pan: Start by heating olive oil in a large frying pan over medium heat.
- Brown the chicken: Add the chicken thighs, skin side down, and cook until golden brown on both sides. Remove and set aside.
- Sauté the vegetables: In the same pan, add onions, garlic, and carrots, cooking until softened.
- Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan.
- Add stock: Stir in the chicken stock and bring to a simmer.
- Simmer the chicken: Return the chicken thighs to the pan, cover, and let them simmer for about 30 minutes.
- Finish with cream: Stir in the cream and let it cook for an additional 5 minutes, allowing the sauce to thicken.
- Season and serve: Sprinkle with fresh herbs, season with salt and pepper, and serve warm.