Chicken Fricassee {Gluten-Free, Paleo, AIP}
This Chicken Fricassee is a simple and delicious dish made with crispy chicken thighs stewed in a creamy sauce. This version is gluten-free, paleo, and can be made AIP.
What is Chicken Fricassee?
Essentially, Chicken Fricassee is a dish made with browned chicken stewed with a creamy white wine sauce and vegetables. It’s an old-fashioned dish that still tastes modern and delicious for a simple one-pan meal!
This version is made without flour or butter to be a gluten-free, dairy-free, and paleo meal.
The Ingredients for Chicken Fricassee
- Chicken Thighs. This recipe is best with the thighs bone-in and skin-on.
- White onion.
- Minced garlic.
- Celery.
- Carrots.
- Baby Bella Mushrooms.
- Arrowroot starch.
- Dry white wine. The alcohol will cook out of the wine, but if you’d prefer to not use wine, sub more broth and add 2 tbsp of white wine vinegar.
- Chicken broth.
- Coconut cream.
- Fresh thyme.
- Parsley.
How to make Chicken Fricassee
- Crisp the chicken thighs. Using a large pan, heat the oil over medium-high heat. Add the chicken thighs skin side down and sear for 4-5 minutes before turning until the skin is crisp. Set aside on a plate.
- Saute the vegetables. Using the same pan, add the onion, garlic, celery, mushroom, and carrots, and saute for a few minutes to lightly soften. Stir in the arrowroot starch and stir to coat the vegetables.
- Reduce the sauce. Pour the wine into the pan and use it to scrape up and brown bits in the pan. Boil and reduce the wine for 5 minutes. Pour the broth, and coconut cream, into the pot and stir to combine.
- Baste the chicken in the sauce. Add the chicken thighs back to the pan and bring to a simmer for 15-20 minutes, basting the chicken in the sauce every few minutes.
- Serve topped with thyme and parsley.
Can you make this recipe with chicken breast instead of thighs?
This recipe is definitely best with chicken thighs, but you can also use chicken breast if that’s what you have on hand.
What do you serve this recipe with?
This recipe is pretty much a one-pan meal on its own, but you can also serve with a side of pasta, baked sweet potato, or a salad.
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Chicken Fricassee
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Ingredients
- 2 tbsp avocado oil
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt, divided
- ¼ tsp black pepper, omit for AIP
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 cup carrots, chopped
- 1 cup baby bella mushrooms, sliced
- 1 tbsp arrowroot starch
- ½ cup dry white wine, see notes for AIP
- 1 ½ cup chicken broth
- ½ cup coconut cream
- 1 tbsp fresh thyme
- 1 tbsp parsley, chopped
Instructions
- Using a large pan, heat the oil over medium-high heat. Add the chicken thighs skin side down and sear for 4-5 minutes before turning. Lightly season with salt and pepper and sear the thighs until the skin is crisp. Set aside on a plate.
- Using the same pan, add the onion, garlic, celery, mushroom, and carrots, and saute for a few minutes to lightly soften. Stir in the arrowroot starch and stir to coat the vegetables.
- Pour the wine into the pan and use it to scrape up and brown bits in the pan. Boil and reduce the wine for 5 minutes. Pour the broth, and coconut cream, into the pot and stir to combine.
- Add the chicken thighs back to the pan and bring to a simmer for 15-20 minutes, basting the chicken in the sauce every few minutes. The chicken should be cooked through, the sauce thick, and the vegetables tender.
- Serve topped with thyme and parsley.
Notes
The alcohol will cook out of the wine, but if you'd prefer to not use wine, sub more broth and add 2 tbsp of white wine vinegar.
Serving: 1serving, Calories: 620kcal, Carbohydrates: 11.1g, Protein: 34.3g, Fat: 39.4g, Fiber: 2g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!
This was delicious! The chicken took longer to cook than what’s noted, but that could be bc I have an electric stove. I switched out the arrowroot for tapioca flour (plus a bit extra to make up for added liquids) and it worked perfectly. I added extra veggies and a bit more stock, coconut cream and wine…bc…more sauce! I also didn’t have fresh thyme, so I added some dried after I added the chicken back to the pan and let it simmer. I’m new to the AIP life and this recipe checked all boxes for me. I tend not to measure when I cook, so I have no idea how much extra I added of each. It was perfect texture and flavor 🙂
Yum!!
Delicious! Even my grandchildren loved it! Thank you!
This was SO yummy! Made for dinner tonight and my husband and very picky teenager loved it. My husband accidentally bought bone-in breasts but it worked out. I just had to cook it longer. The sauce was sooo good. The wine really gave it richness. Definitely a keeper! Thanks!
Thanks so much, Jennifer! So glad you enjoyed it
Love this! Had to adapt for my current wellness plan.. Tasted like a trip to France because of the taste of thyme. Served it with a riced cauliflower from veggie craft farms.
So glad to hear that!