Prepare to be transported to the charming countryside of France with this irresistible Chicken Fricassee that promises to elevate your home cooking from ordinary to extraordinary! This classic French dish is not just a meal, but a culinary experience that combines the rich, crispy goodness of bacon, the delicate sweetness of shallots, and perfectly seared chicken in a luxuriously creamy sauce that will have your dinner guests begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 150g bacon, diced
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup heavy cream
- 2 tbsp flour
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- In a large, heavy-bottomed skillet, cook the diced bacon over medium heat until crisp and golden brown, rendering out the fat. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Increase the heat to medium-high and carefully place the seasoned chicken breasts in the hot bacon fat. Sear for 4-5 minutes on each side until golden brown and developing a nice crust. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and sauté the chopped shallots and minced garlic for 2-3 minutes until softened and fragrant.
- Sprinkle flour over the shallots and garlic, stirring continuously for 1 minute to cook out the raw flour taste and create a light roux.
- Slowly pour in the white wine, scraping the bottom of the pan to release all the flavorful browned bits. Allow the mixture to simmer and reduce by half.
- Pour in the heavy cream, stirring to combine, and let the sauce simmer and thicken for 3-4 minutes.
- Return the chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10-12 minutes until chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Sprinkle the crispy bacon pieces over the chicken and sauce.
- Garnish with fresh thyme leaves before serving. Plate the chicken and spoon the rich sauce over the top.
- Serve hot, ideally with crusty bread or over rice to soak up the delicious sauce.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear. Moisture is the enemy of crispy chicken!
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning. Cast iron works wonderfully for this recipe.
- Don't rush the bacon rendering process - let it crisp slowly to extract maximum flavor for your sauce.
- When adding flour to create the roux, keep stirring constantly to prevent lumps and ensure a smooth, silky sauce.
- Use a meat thermometer to check chicken doneness - 165°F (74°C) is the perfect internal temperature for safe and juicy chicken.
- For an extra layer of flavor, consider using pancetta instead of regular bacon, or add a splash of brandy to the sauce.
- Let the chicken rest in the sauce for a few minutes before serving to allow it to absorb all those delicious flavors.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 8g
Protein: 45g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 160mg
