Italian Chicken Fricassee (Fricassea di Pollo all'Italiana)

Italian Chicken Fricassee (Fricassea di Pollo all'Italiana) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 cloves garlic
• 0.5 cup dry white wine
• 1.5 cups chicken broth
• 3 large fresh thyme sprigs
• 0.5 cup heavy cream
• 0.75 cup frozen peas
• 0.25 cup fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper

Watch how to make Italian Chicken Fricassee (Fricassea di Pollo all'Italiana)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Italian Chicken Fricassee (Fricassea di Pollo all'Italiana)

1. Pat the 1.5 lbs of chicken thigh pieces dry with paper towels and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper. In a shallow dish, dredge the seasoned chicken in 2 tablespoons of all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the floured chicken in batches, if necessary, for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add 1 medium chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in 3 minced garlic cloves and cook for another 1 minute until fragrant. Deglaze the pot by pouring in 0.5 cup of dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
5. Allow the wine to simmer and reduce by half, which should take about 2-3 minutes. Then, pour in 1.5 cups of chicken broth and add 3 large fresh thyme sprigs.
6. Return the seared chicken to the pot, nestling the pieces into the liquid and vegetables. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is tender and cooked through.
7. Remove the thyme sprigs from the pot and discard them. Stir in 0.5 cup of heavy cream and 0.75 cup of frozen peas. Cook uncovered for an additional 3-5 minutes, allowing the sauce to thicken slightly and the peas to heat through.
8. Taste the fricassee and adjust seasoning with more salt and pepper, if needed. The sauce should be rich and creamy.
9. Ladle the Italian Chicken Fricassee into bowls. Garnish generously with 0.25 cup of chopped fresh parsley before serving. This dish pairs wonderfully with crusty bread, polenta, or rice.

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