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The Creamy Chicken Stew
Today we're making Chicken Fricassee. This is a delicious chicken stew recipe that's perfect for fall and winter. Serve chicken fricassee with a loaf of crusty bread, mashed potatoes, or rice. Enjoy!
INGREDIENTS (WITH GRAMS AMOUNTS)
- 3 ½ pounds (1600 grams)chicken thighs and/or legs
- 4 tablespoons (56 grams) butter - divided
- 2 tablespoons (27 grams) olive oil
- 1 medium onion - diced
- 2 medium carrots - diced
- 2 celery ribs - diced
- 12 ounces (340 grams) cremini mushrooms - quartered
- 3 cloves garlic - minced
- 3 tablespoons (26 grams) flour
- 3 cups (720 grams) low sodium chicken stock
- 1 cup (240 grams) dry white wine
- 3 tablespoons Italian flat leaf parsley - minced
- 4 sprigs thyme
- 4 sprigs parsley
- 1 large bay leaf
- salt and pepper to taste
- ½ cup (120 grams) heavy cream -might not need it all
- 2 large egg yolks at room temperature
*Recipe on video and text may differ from each other!
How to cook The Creamy Chicken Stew:
Original
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