French · main

Skillet Chicken Fricassee

Name: Skillet Chicken Fricassee
Prep time: 1 h 12 min
Total time: 1 h 12 min
Cuisine: French
Ingredients: boneless chicken — 1361 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 23 g; unsalted butter — 41 g; olive oil — 14 g; cremini mushrooms — 227 g; pearl onions — 237 g; carrots — 120 g; garlic — 9 g; dry white wine — 118 g; low-salt chicken broth — 473 g; thyme — 2 g; bay — 2 g; heavy cream — 118 g; parsley — 7 g

Skillet Chicken Fricassee reads richness 7.4, umami 5.8 and salinity 4.5 on Palate's 0–10 flavor X-ray — a French main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.4 / 10
Sweet & Fruity — 3.4 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 7.8 / 10
Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Richness 7.4 · Umami 5.8 · Salinity 4.5 · Allium 3.2 · Earthy 2.8 · Herbaceous 2.7 · Sweetness 2.7 · Fruity 2.4 · Citrus 2.4 · Sourness 2.3 · Funk & Ferment 2.0 · Floral 1.5 · Warm Spice 1.4 · Bitterness 1.3 · Nutty 1.3 · Heat 0.8

What's in it (16)

boneless chicken — 1361 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 23 g
unsalted butter — 41 g
olive oil — 14 g
cremini mushrooms — 227 g
pearl onions — 237 g
carrots — 120 g
garlic — 9 g
dry white wine — 118 g
low-salt chicken broth — 473 g
thyme — 2 g
bay — 2 g
heavy cream — 118 g
parsley — 7 g

Time & effort: about 1 hr 12 min · effort: involved

Nutrition (per 100 g, engine-estimated): 107.1 kcal, 16 g protein, 4.5 g fat, 2.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the chicken dry and season all over with the salt and pepper, then dredge lightly in the flour, shaking off the excess.
Melt the butter with the olive oil in a large deep skillet or braiser over medium-high heat; sear the chicken skin-side down until deeply golden, 6-7 minutes, then flip and sear the second side until golden, 5-6 minutes. Transfer to a plate.
Reduce the heat to medium and add the mushrooms, pearl onions, and carrots to the drippings; saute, stirring occasionally, until the mushrooms release their liquid and begin to brown, 7-8 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Pour in the wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, 2-3 minutes.
Stir in the broth, thyme, and bay leaf, then nestle the chicken (and any accumulated juices) back into the pan skin-side up; bring to a simmer over medium heat, about 5 minutes.
Cover, reduce the heat to low, and braise until the chicken is fall-apart tender and reaches 165 F at the thickest part, 35-40 minutes.
Transfer the chicken to a plate and discard the bay leaf and thyme sprigs; stir the cream into the sauce and simmer uncovered until slightly thickened, 5-6 minutes.
Return the chicken to the pan, spoon the sauce over the top, and scatter with parsley before serving.

Dishes with a similar flavor shape

Skillet Chicken Thighs with Mushroom Gravy — American
Chicken Cacciatore — Italian-American
Skillet Chicken Cacciatore — Italian-American
Skillet Chicken and Wild Mushroom Risotto — Italian-American
Pork Chops alla Pizzaiola — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.