Chicken and Root Vegetable Fricassee Recipe

Name: Chicken and Root Vegetable Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. butter; 2 lb. chicken thighs, skin removed; Salt and pepper, to taste; 1 md. onion, chopped; 2 md. turnips, peeled and sliced; 2 carrots, peeled and sliced; 1 parsnip, peeled and sliced; 1 cup celery, sliced; 1 tsp. dried tarragon; 1-1/2 cup chicken stock; 1/2 cup dry white wine; 2 tbsp. butter; 2 tbsp. flour; 1/2 cup half and half; 1/2 cup parsley, chopped

Servings: persons

2 tbsp. butter
2 lb. chicken thighs, skin removed
Salt and pepper, to taste
1 md. onion, chopped
2 md. turnips, peeled and sliced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery, sliced
1 tsp. dried tarragon
1-1/2 cup chicken stock
1/2 cup dry white wine
2 tbsp. butter
2 tbsp. flour
1/2 cup half and half
1/2 cup parsley, chopped

1
In a large heavy skillet melt 2 tablespoons butter.
2
Saute thighs in batches without crowding, until browned, about 5 minutes.
3
Transfer thighs to a plate and season with salt and pepper.
4
Add onion to the skillet, reduce heat to medium.
5
Cook, stirring until softened, about 5 minutes.
6
Transfer to a slow cooker.
7
Add turnips, carrots, parsnip, celery and tarragon.
8
Stir.
9
Place thighs on top of vegetables.
10
Pour in stock and wine.
11
Cover and slow cook 6 hours on low.
12
Using a slotted spoon, transfer thighs and vegetables to a serving bowl.
13
Cover to keep warm.
14
Skim the fat from the surface of the cooking liquid.
15
In a medium saucepan, melt remaining 2 tablespoons butter over low heat.
16
Add flour and cook, stirring with a wire whisk 1 minute.
17
Whisk in the cooking liquid and then half and half, a little at a time until sauce thickens and is smooth.
18
Bring to a boil.
19
Reduce heat to medium-low and continue cooking and whisking 5 minutes.
20
Pour the sauce over chicken and vegetables, sprinkle with parsley and serve.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp. butter, 2 lb. chicken thighs, skin removed, Salt and pepper, to taste, 1 md. onion, chopped, and more.

Yes, Chicken and Root Vegetable Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Root Vegetable Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions