Chicken Fricassee with Noodles

Servings:
Chicken Fricassee with Noodles 3.36/5 (14 votes)

Even though the weather is not yet cooperating, at least here in Texas, I'm staring to crave fall comfort food. This Chicken Fricassee is a nice compromise. It has all the makings of a cozy dish but not overly heavy and hot. It does take a bit of time to get the chicken legs cooked through, so in the spirit of time savings (and a few calories too) you could use boneless skinless breast tenders. They will cook much faster and have a lot less fat and calories, although the thighs are perfect if you ask me. Another way to save a bit of time is to turn this into a slow cooker meal. Here's how: brown the chicken and saute the vegetables as written. Transfer them to the slow cooker and add the rest of the ingredients except the mushrooms and the cream, flour, and egg yolks. Cook on low for about 8 hour. Add remaining ingredients and cook on high until mushrooms are tender. Viola!

Chicken Fricassee with Noodles

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound bone-in and skin-on chicken thighs
  • kosher salt and pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 8 oz baby bella mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 3/4 cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 large egg yolk
  • 1/4 cup half-and-half
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons lemon juice
  • 3 cups wide egg noodles

DIRECTIONS

  1. Season chicken on both sides with salt and pepper.
  2. Heat butter and oil in a large skillet or cast iron until the butter begins to foam.
  3. Add chicken skin side down and let brown 2-3 minutes without moving. Flip and brown the other side for about 3-4 minutes. Remove from pan and onto a plate for later.
  4. Reduce heat to medium and add onion, carrot, and celery. Cook, stirring occasionally, until carrots are softening and vegetables begin to brown slightly – about 10 minutes.
  5. Add mushrooms and flour and stir. When the flour is absorbed add wine and chicken stock and bring to a boil.
  6. Add the chicken back to the pot as well as the bay leaf. Reduce to simmer, cover, and let cook for 25-30 minutes or until juices in the chicken run clear.
  7. While the chicken is cooking, prepare the egg noodles according to package directions.
  8. In a small bowl, combine half-and-half and egg yolks.
  9. Once chicken is cooked, remove it from the pan for a minute. Stir in the cream mixture and let thicken slightly. Season with salt and pepper, tarragon, and lemon juice. Return chicken and their drippings to pan.
  10. To serve, plate noodles in shallow bowls and top with chicken and plenty of sauce.

Nutritional Information

Serving Size 680g Calories 663 Fat 38 Sat Fat 12 Sodium 935 Carbs 43 Sugars 4 Fiber 3 Protein 28.

NOTES

KID NOTE: The kids devoured everything but the mushrooms.

VEGETARIAN TIP: Skip the chicken and double the vegetables.

GLUTEN MODIFICATIONS: Use brown rice noodles and 1T cornstarch instead of flour.

4 Comments

  1. jmgriffin says:

    Really enjoyed the flavors in this recipe and will definitely make again! Maybe I didn’t complete the egg/cream step properly, but the sauce didn’t thicken well.

  2. Stam says:

    This came out as a soup for me…

  3. Leigh says:

    My sauce didn’t thicken at all either. More like chicken noodle soup.

  4. pziemer says:

    Same experience with the sauce. The flavors were awesome so I’d try it again but would add more flour to thicken the sauce. Also I substituted boneless breasts since we don’t eat thighs and they turned out a bit dry so will adjust to cook time on the chicken next time around.

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