You’re Making Chicken Fricassee Wrong – Here’s the Authentic Italian Way
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Escape to the Italian Countryside with This Creamy Chicken & Wild Mushroom Stew!
Imagine yourself nestled in a cozy trattoria, the aroma of earthy mushrooms and simmering wine filling the air.
This isn’t just a stew; it’s a taste of rustic Italian comfort.
This Creamy Chicken Stew with Wild Mushrooms & Tomato transforms humble ingredients into a deeply flavorful and satisfying meal.
Tender chicken, kissed with a golden sear, mingles with the rich, woodsy notes of wild mushrooms, all bathed in a luscious cream sauce with a hint of bright tomato.
Picture those cold winter nights where you just need a hug. This dish does exactly that!
Forget complicated recipes with fussy techniques; this Easy Chicken Stew Recipe is surprisingly simple to make, perfect for a comforting weeknight dinner or a cozy weekend gathering.
This Creamy Chicken and Mushroom Recipe is the ultimate comfort food that will transport you to the Italian countryside with every spoonful!
Prepare to be amazed by the depth of flavor and the ease of preparation of this truly unforgettable dish.
Chicken Fricassee
Course: DinnerCuisine: Italian4
servings20
minutes50
minutes300
kcal1
hour10
minutesTender chicken simmered in a rich and creamy sauce with wild mushrooms, white wine, and a touch of tomato.
Ingredients
2.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 ounces wild mushrooms (such as cremini, shiitake, or a mix), sliced
1/2 ounce dried porcini mushrooms
1/2 cup dry white wine
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons butter
Directions
- Rehydrate Porcini (if using dried): Place the dried porcini mushrooms in a bowl and cover with 1 cup of boiling water. Let soak for at least 20 minutes. Remove the mushrooms, squeezing out excess water. Chop coarsely. Reserve the soaking liquid. Strain the soaking liquid through a fine-mesh sieve lined with a paper towel to remove any grit; set aside.
- Sear the Chicken: Season the chicken pieces with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken in batches until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté Aromatics & Mushrooms: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced fresh mushrooms and the chopped rehydrated porcini mushrooms. Cook until the mushrooms are softened and have released their moisture, about 8-10 minutes.
- Deglaze & Simmer: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes (undrained), chicken broth, and the reserved porcini soaking liquid (if using). Stir in the dried thyme.
- Return Chicken & Simmer: Return the seared chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the chicken is cooked through and tender.
- Finish with Cream & Parsley: Stir in the heavy cream and parsley. Cook for another 2-3 minutes to heat through. Stir in the butter. Taste and adjust seasoning as needed.
- Serve: Serve hot over polenta, rice, or pasta.
