Go Back
Print

Fox Pines Sensational Chicken Fricassee

A great way to serve a whole chicken in serving size pieces, in a white sauce that goes well with noodles, spaghetti or penne pasta.
Course Main Course
Cuisine American
Keyword baked chicken casserole, chicken fricassee, easy chicken main dish

Ingredients

  • 1 whole chicken cut into 8-10 pieces skin on
  • ¾ cup flour
  • 1 tsp salt kosher preferred
  • 1 tsp pepper
  • ½ tsp granulated garlic/garlic powder
  • ½ tsp smoked paprika
  • 4-5 tbsp olive oil
  • ½ lb bacon or at least a few slices, sliced into ¼” strips
  • 1 large onion sliced
  • 4 oz mushrooms sliced.
  • 3 tbsp flour
  • 1 cup good white wine
  • 1 can cream of chicken soup
  • 1 ½ cups chicken stock

Instructions

  1. Preheat oven to 400F
  2. Dredge chicken in the flour and spices (through paprika). In a heavy skillet over med high heat, brown chicken in the olive oil.
  3. In a Dutch oven, cook bacon until desired crispiness. Remove bacon and drain off half of the bacon fat. Sauté onion & mushrooms in the pot . Once they start to caramelize, lower heat to medium low, and add the 3 tbsp. flour, stirring, and cook 3-4 minutes.
  4. Add the white wine and reduce by half. Return the bacon, and add the soup and stock. Season with salt and pepper to taste. Nestle the chicken pieces into the sauce.
  5. Bake 25 minutes at 400F. Reduce temperature to 325F and bake for 2 hours. Chicken should be very tender and sauce should have thickened. Serve over pasta.
  6. Can also be cooked in a slow cooker, but the chicken skin will not stay crispy.