Crème Fraîche Chicken Fricassée
- Makes4 servings
- Cook Time45 minutes
- 1
The fricassée technique, employed in the making of this dish, begins as a sauté and finishes as a braise. Thickened with a little flour and enriched with crème fraîche, the cooking liquid becomes a sauce that lightly coats the chicken. Try to purchase bone-in breasts that weigh about 12 ounces each so they all cook at the same rate. A portion of the ribs are sometimes still attached to bone-in breasts; if so, trim them off with kitchen shears so the parts fit better in the skillet.
Don’t substitute sour cream for the crème fraîche. Sour cream is lower in fat and will separate when cooked.
Step 1
Season the chicken all over with salt and pepper. In 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook until well browned, 5 to 8 minutes. Flip each piece and cook until the second sides are lightly browned, about 2 minutes. Transfer skin side up to a plate.
Step 2
To the now-empty skillet, add the garlic; cook over medium, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and stir until incorporated. While whisking, gradually add the wine, then cook, whisking until smooth and thickened, 1 to 2 minutes. Whisk in the broth, followed by ⅓ cup crème fraîche and ½ teaspoon each salt and pepper. Add the thyme and bring to a simmer, scraping up any browned bits; cook until thickened, 1 to 2 minutes.
Step 3
Return the chicken skin side up to the skillet and add any accumulated juices. Cover, reduce to medium-low and simmer gently until the thickest part of the largest breast reaches 160°F, 15 to 18 minutes.
Step 4
Remove the skillet from the heat. Transfer the chicken to a serving dish. Remove and discard the thyme sprigs, then whisk in the remaining ⅓ cup crème fraîche and the parsley. Taste and season with salt and pepper. Pour the sauce around the chicken.
