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 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
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 oven to 400°F Toss carrots with olive oil salt and pepper and spread 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 pepper Heat 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 another 4 to 5 minutes Remove and set aside

Step 3 Cook the onion and mushrooms

In the same pan add butter 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 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 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 honey over them and return to the oven for 5 more minutes until glossy

Step 7 Make the salad

Toss romaine tomatoes and avocado with lemon juice olive oil salt and pepper right before serving

To Serve

Serve the chicken with the sauce spooned over the top with the carrots and salad on the side This works 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
• 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 oven to 400°F Toss carrots with olive oil salt and pepper Spread on a baking sheet Roast for 20 to 25 minutes until tender
2. Sear the chicken: While carrots roast pat chicken dry and season with salt and pepper Heat olive oil in a skillet over medium heat Place chicken skin side down and cook 6 to 7 minutes until golden Flip and cook another 4 to 5 minutes Remove and set aside
3. Cook the onion and mushrooms: In the same pan add butter Add onion and cook until softened Add mushrooms and let them brown Stir and cook until tender Add garlic and cook 1 minute
4. Build the sauce: Pour in white wine and let simmer scraping the pan Add chicken broth and bring to a simmer
5. Finish the chicken: Return chicken to pan skin side up Cover and simmer 20 to 25 minutes until cooked through Stir in heavy cream and simmer uncovered until slightly thickened
6. Glaze the carrots: Drizzle honey over carrots and return to oven for 5 minutes until glossy
7. Make the salad: Toss romaine tomatoes and avocado with lemon juice olive oil salt and pepper right before serving

Note: Serve with rice or mashed potatoes to soak up the sauce

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