A traditional French dish, chicken fricassee may sound, look, and taste fancy, but it’s actually quite easy to make. In this version, succulent golden chicken thighs are braised in a flavorful white wine sauce seasoned with fresh herbs and tender vegetables. Perfect with a side of creamy mashed potatoes or crust bread – anything to sop up the incredible broth.
Pat the chicken dry with paper towels, then season the chicken thighs on both sides with garlic powder and a generous sprinkling of salt and pepper. Sprinkle ¼ cup of the flour over both sides of the chicken and gently rub it in.
In a large skillet set over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the chicken pieces, skin side down, into the pan and let them cook for 6-8 minutes without moving them. Flip the chicken over and let them cook for an additional 6-8 minutes undisturbed.
Remove the chicken from the pan and transfer them to a clean plate. To the same pan, add the butter and once it is melted, stir in the shallots and carrots. Cook until they become slightly tender, stirring to ensure even cooking. Next, add the mushrooms. Cook until the mushrooms start to reduce and turn a dark brown color.
Add the sage, thyme, garlic, and crushed red chili flakes to the veggies. Stir and cook for about a minute or until the garlic becomes fragrant and the flour starts to turn a dark golden color.
Increase the heat to high and, stirring continuously, add the chicken broth and white wine. Once the broth starts to thicken up, place the chicken into the sauce. Reduce the heat to medium-low and let it simmer for about 20 minutes or until the chicken registers 165 degrees Fahrenheit.
Serve with mashed potatoes and asparagus, and freshly minced parsley for garnish if desired.