Hearty Chicken and Mushroom Fricassee

PinExt Hearty Chicken and Mushroom Fricassee

Is there anything better than the word “fricassee”?  Not in my book.  This is really, at its core, a soul-warming meal, perfect for cooler weather and longer nights.  It’s a meal you want to savor while you spend an extra moment or two gathered around the table with your family.  In our hectic lives it’s important to remember to look at the big picture.  I’ve been stretched thinner than thin lately.  Work is piling up even as I write this with plenty of business travel on the horizon, Max was sick all weekend, Sophie went to bed with a fever, and I have no idea what we’re going to have for dinner for an entire week.  That hasn’t happened in over five years.  Things around here are more than a bit unpredictable, but that’s beginning to feel like the new normal.  I know that’s the reality for so many families.  That’s why I feel the need to remind you – take a moment and be thankful for the crazy, frazzled life you’ve created.  When you have the opportunity, turn off the television, bring the whole family to the table with a warm and cozy meal like this one, and enjoy the togetherness and conversation.  Ask a few leading questions to get everyone talking, and then sit back and really listen to the giggles and laughter.  It will quickly remind you why you do all the things you do.

chicken+fricassee Hearty Chicken and Mushroom Fricassee
Chicken Fricassee
serves 4
4 boneless skinless chicken breast
salt and pepper
2 Tablespoons extra virgin olive oil
1 onion, diced
16 ounces mushrooms (I used baby bellas)
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cups chicken stock
1/2 cup Greek yogurt
Rinse chicken breasts and pat dry.  Sprinkle with salt and pepper on both sides to taste.
Heat oil in a large skillet over medium high heat.  Add chicken and cook until browned on both sides and cooked through.  Remove from pan and set aside.
Add onions to pan and cook for 3 minutes.  Add mushrooms and cook for another 3-4 minutes until mushrooms are softened and have released their moisture.  Add garlic, bay leaf, thyme, and parsley.  Cook for about 30 seconds, until herbs are very fragrant.  Add chicken stock and cook over medium heat until slightly reduced.  Add salt and pepper to taste.  Remove pan from heat and let cool slightly, about 2 minutes.  Stir in yogurt.  Place chicken breasts on plate and spoon mushroom/yogurt sauce over the top.  I recommend serving this over cooked brown rice or egg noodles with steamed green beans or broccoli on the side.
Adapted from Food & Wine magazine
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