Get ready to delight your senses with a Lemon Herb Chicken Fricassee — a classic French-inspired dish with a zesty twist. Perfect for a cozy family dinner or an impressive dinner party, this dish combines tender chicken with bright, herbaceous flavors.
Chicken thighs are the star here, offering a juicy, flavorful base that's hard to beat. The choice of bone-in adds depth to the sauce as it simmers.
Olive oil is used for searing, giving the chicken a beautiful golden crust and a subtle fruity flavor.
Chicken broth forms the base of our sauce, enhancing the chicken's natural flavor while adding moisture and richness.
Heavy cream adds luxurious creaminess, making the sauce indulgent and satisfying without being too heavy.
Lemon is the key flavor booster here, with both zest and juice adding brightness and acidity to balance the richness of the cream.
Garlic and onion create a flavorful base layer, offering aromatic depth and sweetness.
The trio of fresh herbs — parsley, thyme, and basil — infuse the dish with fresh, vibrant flavors that complement the lemon beautifully.
Salt and black pepper are essential for seasoning, ensuring the flavors are well-balanced and enhanced.
All-purpose flour is used to thicken the sauce slightly, giving it that perfect consistency to coat the chicken and sides.
This Lemon Herb Chicken Fricassee pairs beautifully with fluffy mashed potatoes or buttery rice to soak up the luscious sauce. A simple green salad or steamed asparagus would add a nice touch of freshness to the meal.
Start by heating the olive oil in a large skillet over medium-high heat. While it warms up, season your chicken thighs with salt and black pepper. Once the oil is shimmering, place the chicken in the skillet, skin-side down. Sear until you see a lovely golden-brown crust forming, then flip and repeat on the other side. This will take about 5 minutes per side.
When both sides are nicely browned, remove the chicken and set it aside on a plate. In the same skillet, toss in the diced onion and minced garlic. Sauté these until the onion turns translucent, which should take about 3 minutes.
Sprinkle in the flour and stir for a minute to cook off the raw taste. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Bring this mixture to a simmer — you’ll see it start to thicken nicely.
Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet and let it simmer for 20 minutes, allowing the chicken to cook through and soak up the flavors.
Now, it's time to add the creaminess and brightness. Stir in heavy cream, lemon zest, and lemon juice. Follow up with the fresh herbs: parsley, thyme, and basil. Let everything simmer together for another 10 minutes. The sauce will thicken, and the chicken will be tender and flavorful. Serve warm, garnished with a sprinkle of additional herbs if you like.
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