This chicken fricassee is a “Helloooo, spring,” kind of dish. It’s made with artichokes—a quintessential mark of the growing season to me.
Fricassee is a rich dish, where meat is braised with white wine and usually cream. In this version, chicken tenderloins are seared first, giving them flavor and shortening overall cooking time.
This time of year we’re stuck in limbo between soup season and grilling season, when you crave fresh flavors but warm dishes at the same time. Fricassee is definitely warming -- that sauce is no joke. But the addition of artichokes, mushrooms and a generous sprinkle of parsley on top keeps it feeling lighter than if you were to use winter veggies (potatoes or other root veggies… though that would be delicious too). Wonderful on a rainy day in March!
Because of its creamy sauce, fricassee is really good served over something like rice or mashed cauliflower... anything to soak up the creaminess!
The whole thing is cooked on the stove and will be ready in 30 minutes. If you plan on making rice or mash cauliflower to go with it, get it going just as you’re starting to make the Fricassee so that it’s all ready at once and you don’t have to spend any more time in the kitchen than necessary!
Serves: 4 | Total Time: 30 minutes
- 2 tablespoons coconut oil or other cooking oil
- 1 pound chicken tenderloins
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 14-ounce can artichoke hearts, quarters and strained
- 1 tablespoon dijon mustard
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced parsley
- Heat 1 tablespoon coconut oil in the bottom of a skillet over medium heat (I used my 5-qt Le Creuset Braiser (affiliate link!)). When the oil glistens, place the chicken in the pan. Cook on the first side for 5 minutes, until the bottom of each piece turns golden. Then flip, and cook 5 minutes on the opposite side. Use tongs or a spatula to move chicken to a plate and set aside.
- Add second tablespoon of coconut oil to the pan. Once melted, add the sliced mushrooms and minced garlic. Sauté, until the mushrooms are softened through.
- Now, pour the wine and broth into the pan. Bring the liquid to a simmer, and using a wooden spatula, scrape the bottom of the pan a few times to deglaze the pan.
- Next, add the chicken back into the pan, along with the artichokes. Add mustard, salt, and pepper, and stir until incorporated. Turn off the heat, and pour in the cream, stirring into the sauce.
- Finally, garnish with parsley and serve hot.