Best 3 Chicken Thigh Fricassee With Mushrooms And Rosemary Recipes

Indulge in a culinary journey with our exquisite Chicken Thigh Fricassee with Mushrooms and Rosemary, a delectable dish that tantalizes the taste buds with its aromatic flavors and tender textures. This classic French stew features succulent chicken thighs braised in a rich and flavorful sauce, complemented by a medley of earthy mushrooms, fragrant rosemary, and a hint of white wine.

Accompanying this main course are three equally enticing recipes: a refreshing Fennel and Orange Salad with Arugula, a vibrant Carrot and Avocado Salad with Lemon-Tahini Dressing, and a luscious Dark Chocolate Mousse with Raspberries. Each recipe is carefully crafted to provide a balanced and satisfying meal that caters to diverse dietary preferences and taste profiles.

The Fennel and Orange Salad offers a crisp and refreshing contrast to the richness of the fricassee, with its sweet oranges, aromatic fennel, and zesty arugula. The Carrot and Avocado Salad, with its vibrant colors and tangy lemon-tahini dressing, provides a healthy and flavorful side dish. And for a decadent finish, the Dark Chocolate Mousse with Raspberries delivers a rich and creamy indulgence, perfectly complemented by the tartness of fresh raspberries.

These recipes promise a delightful and memorable dining experience, whether you're cooking for a special occasion or a cozy weeknight dinner. So gather your ingredients, don your apron, and embark on a culinary adventure that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN AND MUSHROOM FRICASSEE

Creamy Chicken and Mushroom Fricassee image

If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that's ready in less than an hour, we don't know what it is.

Provided by Tablespoon Kitchens

Categories Entree

Time 55m

Yield 5

Number Of Ingredients 15

Ingredients

1 package (20 oz) boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
2 cups diced yellow onions
1 cup diced peeled carrot
1 cup diced celery
1 lb white mushrooms, chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup dry white wine
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
2 teaspoons lemon juice
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 teaspoon chopped fresh thyme leaves

Steps:

Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.

Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 7 g, TransFat 1/2 g

CHICKEN THIGH FRICASSEE

Chicken Thigh Fricassee image

Provided by Aaron May

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 onion, diced
4 stalks celery, diced
4 cloves garlic, thinly sliced
2 cups chopped fresh tomato
1/2 cup vermouth
2 quarts chicken broth
1 tablespoon fresh thyme
2 cups roasted red peppers, julienned
1 roasted pasilla pepper

Steps:

Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

ROSEMARY GRILLED CHICKEN THIGHS AND WILD MUSHROOM SAUCE

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
Extra-virgin olive oil, for drizzling
Coarse salt and black pepper
3 stems fresh rosemary, leaves stripped and chopped
1 cup chicken or vegetable stock
1-ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
2 cloves garlic, crushed
1 large shallot, chopped
2 portobello mushroom caps, halved and thinly sliced
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup dry red wine

Steps:

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.
Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.
In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.
Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Tips:

Use a Dutch oven or large skillet: This will allow you to brown the chicken and vegetables in one pot, making cleanup easier.
Don't overcrowd the pan: When browning the chicken, cook it in batches if necessary to avoid steaming the chicken. This will help it brown evenly.
Use a variety of mushrooms: This will add depth of flavor to the dish. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcook the chicken: Chicken is best when it is cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
Serve with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, rice, or noodles. It is also delicious with a green salad.

Conclusion:

Chicken thigh fricassee with mushrooms and rosemary is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of tender chicken, savory mushrooms, and fragrant rosemary makes this dish a surefire crowd-pleaser. So next time you're looking for a quick and easy meal, give chicken thigh fricassee a try. You won't be disappointed!