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!

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

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Yield

4 servings

Category

Dinner

Difficulty

Easy

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
• 3 slices bacon
• 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
• 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

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.
2. Sear the chicken: While the carrots roast, pat the chicken thighs dry and season with salt and black pepper. Heat the olive oil in a skillet over medium heat. Place the chicken skin side down and cook for 6 to 7 minutes, until golden. Flip and cook for another 4 to 5 minutes. Remove and set aside.
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.
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.
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.
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.
7. Make the salad: Toss the romaine, tomatoes, and avocado with lemon juice, olive oil, salt, and black pepper just before serving.

Note: Cooking the bacon first adds depth to the sauce and flavor to the vegetables. Serve with rice or mashed potatoes to soak up the sauce.

Print Copy Recipe

Browse More Recent Recipes