Chicken Fricassee with Kale Recipe
An updated Chicken Fricassee with Kale is as delicious today as it was on Abraham Lincoln's Day. It's a quick and easy meal any night of the week. It's wonderful when served over buttered noodles.
Servings: 6 servings
Calories: 256kcal
Ingredients
- 1 pound chicken thighs bone-in
- 1/2 teaspoon salt and black pepper
- 3 tablespoons butter divided
- small onion diced
- 1 celery stalk diced
- 1 medium carrot diced
- 2 cloves garlic minced
- 8 oz white mushrooms quartered
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 cup chicken broth
- 1 (15-oz) can chicken broth
- 1 bay leaf
- 2 cups kale chopped
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chicken thighs, skin side down; sauté 5 minutes or until chicken is browned. Remove the chicken from the pan.
- Add onion, carrot, celery, and garlic to the pan; sauté 3 minutes until soft. Stir in chopped mushrooms and saute another 4-5 minutes. Then stir in the flour and paprika; cook 1 minute. Add the wine and scrape up any browned bits in the skillet. Continue to cook until it is reduced, about 7 minutes.
- Add the broth, cream, and bay leaf; bring to a boil. Return chicken to the pan, skin sides up. Add chopped kale, cover the skillet, reduce heat, and simmer 20-25 minutes or until chicken is done. Remove the bay leaf, sprinkle with chopped parsley and thyme. Serve over buttered extra-wide noodles.
Notes
While there really isn't a substitute for heavy cream, I do sometimes exchange it for milk to lighten it up.
Nutrition
Calories: 256kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 359mg | Potassium: 399mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3059IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg