Chicken Fricassee with Honey Glazed Rainbow Carrots & My grandma’s famous side salad

Creamy Chicken Fricassee with a Side of Honey Glazed Rainbow Carrots and My Grandma’s Side Salad

Description

This is the start of my weeknight dinner series. These are simple meals that feel a little elevated but are easy enough to make any night of the week.

Ingredients

For the Chicken Fricassee

4 to 6 bone in skin on chicken thighs
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
8 ounces baby bella mushrooms, sliced
1 small yellow onion, diced
3 cloves garlic, minced
1 half cup dry white wine
3 quarters cup chicken broth
3 quarters cup heavy cream
3 slices bacon
Optional fresh thyme or parsley

For the Honey Glazed Rainbow Carrots

1 bunch rainbow carrots, peeled and trimmed
1 and a half tablespoons olive oil
1 and a half tablespoons honey
Salt and pepper

For My Grandma’s Side Salad

Romaine lettuce, chopped
Cherry tomatoes, halved
1 avocado, sliced
Fresh lemon juice
Olive oil
Salt and black pepper

Instructions

Step 1 Start the carrots
Preheat the oven to 400°F. Toss the carrots with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 to 25 minutes, until tender.

Step 2 Sear the chicken
While the carrots roast, pat the chicken thighs dry and season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Place the chicken skin side down and cook for 6 to 7 minutes, until golden and crisp. Flip and cook for another 4 to 5 minutes. Remove and set aside.

Step 3 Cook the bacon, onion, and mushrooms
In the same pan, cook the bacon until crisp. Add the diced onion and cook for 3 to 4 minutes, until softened. Add the mushrooms and let them sit undisturbed to develop color. Stir and cook for 6 to 8 minutes, until browned and tender. Add the garlic and cook for 1 minute.

Step 4 Build the sauce
Pour in the white wine and let it simmer for 2 to 3 minutes, scraping up any browned bits from the pan. Add the chicken broth and bring to a gentle simmer.

Step 5 Finish the chicken
Return the chicken to the pan, skin side up. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until cooked through. Stir in the heavy cream and simmer uncovered for 5 minutes, until slightly thickened.

Step 6 Glaze the carrots
Once the carrots are tender, drizzle the honey over them and return to the oven for 5 more minutes, until glossy.

Step 7 Make the salad
Toss the romaine, tomatoes, and avocado with lemon juice, olive oil, salt, and black pepper just before serving.

To Serve

Serve the chicken with the sauce spooned over the top, with the carrots and salad on the side. This dish pairs well with rice or mashed potatoes.

This weeks floral arrangement using flowers from the garden!

A Recipe by Madeline May

Creamy Chicken Fricassee with Honey Glazed Rainbow Carrots and My Grandma’s Side Salad

Dinner • Chicken • Comfort Food

Prep

20 mins

Cook

35 mins

Total

55 mins

Yield

4 servings

Category

Dinner

Difficulty

Easy

This creamy chicken fricassee is cozy, savory, and made for spooning over rice or mashed potatoes. Golden chicken thighs simmer with bacon, mushrooms, onion, white wine, and cream, then get served alongside glossy honey-roasted rainbow carrots and my grandma’s fresh side salad.

Ingredients

Chicken Fricassee

• 4–6 bone-in, skin-on chicken thighs
• Kosher salt and black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 slices bacon, chopped
• 8 ounces baby bella mushrooms, sliced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• ½ cup dry white wine
• ¾ cup chicken broth
• ¾ cup heavy cream
• Fresh thyme or parsley, optional

Honey Glazed Rainbow Carrots

• 1 bunch rainbow carrots, peeled and trimmed
• 1½ tablespoons olive oil
• 1½ tablespoons honey
• Kosher salt and black pepper

My Grandma’s Side Salad

• Chopped romaine lettuce
• Cherry tomatoes, halved
• 1 avocado, sliced
• Fresh lemon juice
• Olive oil
• Kosher salt and black pepper

Instructions

1. Start the carrots Preheat the oven to 400°F. Toss the carrots with the olive oil, salt, and pepper, then arrange them on a baking sheet. Roast for 20–25 minutes, until nearly tender.
2. Sear the chicken Pat the chicken thighs dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken skin-side down and cook for 6–7 minutes, until deeply golden. Flip and cook for 4–5 minutes more, then transfer to a plate.
3. Cook the bacon and vegetables Add the bacon to the same skillet and cook until crisp. Stir in the onion and cook for 3–4 minutes, until softened. Add the mushrooms and let them cook undisturbed briefly before stirring. Continue cooking for 6–8 minutes, until browned and tender. Add the garlic and cook for 1 minute.
4. Build the sauce Pour in the white wine and simmer for 2–3 minutes, scraping up the browned bits from the bottom of the skillet. Add the chicken broth and bring to a gentle simmer.
5. Finish the chicken Return the chicken to the skillet skin-side up. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the chicken is cooked through. Stir in the heavy cream and simmer uncovered for about 5 minutes, until the sauce is slightly thickened.
6. Glaze the carrots Drizzle the honey over the roasted carrots and return them to the oven for 5 minutes, until glossy and caramelized.
7. Make the salad Just before serving, toss the romaine, tomatoes, and avocado with lemon juice, olive oil, salt, and pepper.
8. Serve Serve the chicken fricassee with the honey glazed carrots and salad. Spoon the creamy mushroom sauce generously over the chicken.

Storage

Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Store the carrots and undressed salad separately.

Make Ahead

The chicken fricassee and carrots can be prepared up to 1 day ahead and gently reheated. Assemble and dress the salad just before serving.

A Note from Madeline May

Cooking the bacon in the same skillet adds extra depth to the sauce. Serve with rice, mashed potatoes, or crusty bread to catch every bit of the creamy sauce.

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A Recipe by Madeline May • madelinemayco.com

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