Servings: 4
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- HEAT OVEN to 375F/190C.
- SEASON THE CHICKEN: Place the flour layer (flour + seasonings) in the bag. Pat chicken dry and add to bag. Shake to coat evenly. If the bag is small, do a few pieces at a time. Alternatively, dip the chicken pieces in a coating of flour on a plate and shake them off. You just want a very light layer.
- CHICKEN SAUTÉ: Heat oil in a large oven-safe skillet over medium-high (7/10) heat. Sauté chicken until golden brown, about 3 to 4 minutes per side. It will not cook completely. Remove to a plate lined with a paper towel. Keep 2 tablespoons of fat in the pan and discard the rest. If there is not enough fat, add butter or oil.
- SAUTÉED VEGETABLES: Lower heat to medium. Add all the chopped vegetables (not including the spinach) and sauté until almost tender, about 5-6 minutes. Add the garlic and cook for 30 seconds.
- MAKE SAUCE: Add flour and stir constantly for 2 minutes, scraping up any browned bits from bottom of pan. Add wine to the flour mixture and cook for 1 minute until almost evaporated, then add the broth and herbs and stir until the sauce thickens slightly to a creamy white or light brown sauce. It will thicken more when baked with chicken.
- BAKE: Return chicken to pan skin side up. Place the pan in the oven, uncovered. Bake for 30 to 40 minutes, depending on the thickness of the chicken (if you use boneless chicken, the time will be cut in half or more). Chicken should be cooked to 160°F/71°C as measured with an instant read thermometer. It will go up a few more degrees when finished.
- FINISH AND SERVE: Remove skillet from oven and place on stovetop. Transfer the chicken to a plate and add the cream to make a creamy sauce. Taste and rectify the seasonings, adding more salt or thyme for example. Add chopped spinach, if using, until wilted (1 minute). Return the chicken to the pan. Pour the sauce over the pieces and serve immediately.
- Chicken Options:
- bone-in and chunky skin: For best flavor and moisture, use thighs and drumsticks. But the breasts are fine too. I used a whole chicken cut into pieces.
- Boneless chicken breasts or thighs are also a good option, but the baking time will be much less. If it is already baked at 160F/71C, skip the baking step.
- Vegetable Options: You can add or substitute baby potatoes (halved), chopped celery, red bell peppers, or squash. Avoid soft, watery vegetables like zucchini.
- White Wine Options: Chardonnay, Pinot Grigio, Pinot Blanc, and Sauvignon Blanc. If you don’t want to use wine, add more broth and a tablespoon of lemon juice. I also like to use sherry or fortified wine for a very rich flavor (use 1/4 cup instead of 1/2 cup of wine).
- Herb Options: Thyme, rosemary, oregano, dill, and tarragon are good choices (and will flavor the dish very differently). If using dry, use 1/3 amount. Here is a good article on herbs 101.
- Cream Options:
- For a richer sauce, use heavy cream (most typical in a fricassee). I use 10% because that’s what I have on hand and I like the lower calories.
- If it is dairy-free, skip the cream. Or use a dairy-free creamer. You can also substitute coconut milk for the cream, but the flavor will be altered.
- For gluten-free products, use gluten-free flour or a cornstarch mix.
- Try replacing the cream with sour cream or plain yogurt.
- Advance and storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Or freeze it for up to 2 months.
- The entire recipe can be made ahead of time and then heated in the oven before serving. Or keep warm, covered, in the oven on low/warm for 30 to 45 minutes.
The nutritional values are estimates and will depend on many factors such as the chicken you choose, the cream you use, etc. Values include a whole chicken (dark and white meat) and half and half cream.
