Chicken Fricassee
A creamy and rich chicken fricassee recipe, perfect for weeknight dinners and special occasions, made effortlessly in a pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: French
- Diet: Not specified
Ingredients
Scale
- 2 teaspoons salt
- ½ tablespoon coarse ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground mace
- 1 teaspoon ground mustard
- 2 teaspoons marjoram
- 8 skinless, boneless chicken thighs
- 4 tablespoons butter, melted
- 2 cups heavy cream
- 4–6 tablespoons all-purpose flour
Instructions
- Season the Chicken: Season the chicken thighs with salt, black pepper, nutmeg, mace, mustard, and marjoram.
- Sauté the Chicken: In the pressure cooker, heat the melted butter over medium heat. Add the seasoned chicken thighs and sauté until golden brown, about 5-7 minutes.
- Create the Creamy Base: Remove the chicken from the pot and pour in the heavy cream, scraping the bottom to release browned bits.
- Thicken the Sauce: Gradually add the all-purpose flour, stirring continuously until the mixture thickens, about 2-3 minutes.
- Pressure Cook: Return the chicken to the pot, ensuring they are coated with the sauce. Close the lid and cook on high pressure for 10 minutes.
- Release and Serve: Carefully release the pressure, stir the chicken in the sauce, and serve.
Notes
For extra flavor, add a splash of white wine after sautéing the chicken. Don’t skip the browning step for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0g
- Sodium: 900mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg