Fricado Recipe

Trim and cut

Pat the chicken thighs dry with paper towel and cut into bite-sized pieces (about 1 to 1 1/2-inch). Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Peel and finely dice the onion. Peel and slice the carrot into 1/4-inch rounds. Thinly slice the celery. Mince the garlic. Pit and halve the olives if not already done.

Brown the chicken

Heat 1 tablespoon of olive oil in a wide, heavy skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and brown for 3–4 minutes per side until golden but not cooked through. Transfer browned chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add the remaining 1 tablespoon olive oil to the pan. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make light roux and deglaze

Sprinkle the flour over the softened vegetables and stir for 1 minute to cook the raw flour taste. Pour in the white wine (or 1/4 cup chicken stock if not using wine), scraping the bottom of the pan with a wooden spoon to release browned bits.

Simmer

Return the browned chicken and any accumulated juices to the pan. Add the remaining chicken stock, bay leaf, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 18–22 minutes, or until chicken is tender and cooked through (internal temperature 165°F / 74°C).

Finish with olives and lemon

Remove the bay leaf and thyme sprigs. Stir in the halved green olives and lemon juice. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed. If the sauce is too thin, simmer uncovered for 3–5 minutes to reduce; if too thick, add up to 1/4 cup extra stock or water.

Transfer the Fricado to a serving bowl or serve directly from the pan over steamed rice or with crusty bread. Sprinkle with chopped parsley and serve with lemon wedges on the side for extra brightness.

Leftovers keep well refrigerated for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if needed to loosen the sauce.