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Chicken Fricassee

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 2 tbsp avocado oil
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp salt, divided
  • 1/4 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
  • 1/2 cup dry white wine (see notes for AIP)
  • 1 1/2 cup chicken broth
  • 1/2 cup coconut cream
  • 1 tbsp fresh thyme
  • 1 tbsp parsley, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve topped with thyme and parsley.


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.

  • Prep Time: 10 min
  • Cook Time: 35 min
  • Category: Main Dishes
  • Method: One-Pan


  • Serving Size: 1 serving
  • Calories: 620
  • Fat: 39.4g
  • Carbohydrates: 11.1g
  • Fiber: 2g
  • Protein: 34.3g