Chicken Fricassee Recipe

Prepare the Chicken

Season the chicken pieces with salt and black pepper. Set aside.

Chop the Vegetables

Chop the onion, slice the carrots, and chop the celery. Mince the garlic cloves.

Sear the Chicken

In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5-7 minutes. Remove the chicken and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add Liquids and Herbs

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Add the chicken broth, thyme, parsley, and bay leaves. Bring to a simmer.

Slow-Braise the Chicken

Return the chicken pieces to the pot, cover, and reduce the heat to low. Let it braise gently for about 1.5 to 2 hours, until the chicken is cooked through and tender.

Cook the Rice

While the chicken is braising, rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine 1 cup of rinsed jasmine rice with 1.5 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the rice is fluffy.

Serve

Once the chicken is done, remove the bay leaves and discard. Serve the chicken fricassee over a bed of jasmine rice, garnished with additional chopped parsley if desired.