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Per serving
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- 1
Season and dredge
Slice the mushrooms, dice the onion and celery, and mince the parsley so everything's ready to go. In a zip-top bag, shake together about half the flour (a scant 2 tablespoons) with the salt, pepper, and thyme. Pat 4 bone-in chicken thighs dry, drop them in the bag, and shake until coated all over. Hang on to the rest of the flour for the gravy.
- 2
Brown the chicken
Melt the butter in a large skillet over medium-high heat. Lay the chicken in skin-side down and brown it well, 3 to 4 minutes a side, until it's a deep golden color. Don't rush this part, that browning is where all the good flavor comes from. Move the chicken to a plate.
- 3
Soften the vegetables
Add the mushrooms, onion, and celery to the same skillet with all those browned bits. Saute over medium heat until the vegetables are crisp-tender and the mushrooms have let go of their liquid, about 4 to 5 minutes.
- 4
Simmer low and slow
Nestle the chicken back into the pan, pour in the water, and tuck in the bay leaf. Bring it up to a boil, then drop the heat to low, cover, and let it simmer gently 30 to 35 minutes, turning the chicken once or twice, until it's fall-off-the-bone tender and reads 165 degrees F at the bone.
- 5
Make the gravy and finish
Whisk the reserved flour into the milk until it's smooth with no lumps, then stir it into the simmering pan juices. Bring back to a boil and cook, stirring, about 2 minutes until the sauce thickens into a silky gravy. Fish out the bay leaf, shower everything with the fresh parsley, and serve it hot over mashed potatoes, rice, or egg noodles.
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Old-Fashioned Chicken Fricassee
Created by: HomeCooking
Ingredients
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 1/2 lb bone-in chicken thighs
- 4 tbsp butter
- 1 1/2 cup mushrooms
- 1 cup onion
- 1/2 cup celery
- 1 1/2 cup water
- 1 bay leaf
- 1/2 cup milk
- 1 tbsp fresh parsley
Instructions
- Season and dredgeSlice the mushrooms, dice the onion and celery, and mince the parsley so everything's ready to go. In a zip-top bag, shake together about half the flour (a scant 2 tablespoons) with the salt, pepper, and thyme. Pat 4 bone-in chicken thighs dry, drop them in the bag, and shake until coated all over. Hang on to the rest of the flour for the gravy.
- Brown the chickenMelt the butter in a large skillet over medium-high heat. Lay the chicken in skin-side down and brown it well, 3 to 4 minutes a side, until it's a deep golden color. Don't rush this part, that browning is where all the good flavor comes from. Move the chicken to a plate.
- Soften the vegetablesAdd the mushrooms, onion, and celery to the same skillet with all those browned bits. Saute over medium heat until the vegetables are crisp-tender and the mushrooms have let go of their liquid, about 4 to 5 minutes.
- Simmer low and slowNestle the chicken back into the pan, pour in the water, and tuck in the bay leaf. Bring it up to a boil, then drop the heat to low, cover, and let it simmer gently 30 to 35 minutes, turning the chicken once or twice, until it's fall-off-the-bone tender and reads 165 degrees F at the bone.
- Make the gravy and finishWhisk the reserved flour into the milk until it's smooth with no lumps, then stir it into the simmering pan juices. Bring back to a boil and cook, stirring, about 2 minutes until the sauce thickens into a silky gravy. Fish out the bay leaf, shower everything with the fresh parsley, and serve it hot over mashed potatoes, rice, or egg noodles.