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Chicken Fricassee

Print Recipe
Course Main Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 620
Author Michelle

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.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 11.1g | Protein: 34.3g | Fat: 39.4g | Fiber: 2g