Indulge in the rich and comforting flavors of Chicken Fricassée with Shallots and Bacon. This classic dish combines succulent chicken thighs, caramelized shallots, crispy bacon, and aromatic thyme, all simmered in a delightful white wine sauce. Perfect for cozy dinners or special occasions, this recipe promises to elevate your culinary experience with its depth of flavors and comforting warmth.
In our household, Chicken Fricassée with Shallots and Bacon isn’t just a meal—it’s a cherished tradition. I vividly remember the first time I made this dish for my husband on a chilly autumn evening. As the savory aroma filled our kitchen, anticipation grew. When we finally sat down to taste it, we were blown away by the harmony of flavors—tender chicken, sweet caramelized shallots, and the smoky richness of bacon, all bathed in a luscious wine sauce. From that moment on, it became a staple in our home, requested for birthdays, anniversaries, and even simple weeknight dinners. Each bite is a reminder of love shared around the table and the joy of good food bringing us together.
Why This Chicken Fricassée with Shallots and Bacon Stands Out:
- Succulent chicken thighs, perfectly seasoned and seared to golden perfection.
- Caramelized shallots add a sweet depth of flavor, creating a luscious base for the dish.
- Crispy bacon lends a smoky richness, complementing the savory elements of the fricassée.
- Fragrant thyme infuses the dish with aromatic notes, enhancing its complexity.
- Simmered in a flavorful white wine sauce, marrying all the ingredients together in perfect harmony.
Ingredients:
- 4 chicken thighs (about 900g or 2 lbs), skin-on, bone-in
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 slices bacon, finely sliced
- 2 tablespoons (28.5g) unsalted butter, divided
- 2 garlic cloves, minced
- 8 shallots (about 400g total), peeled and halved (or quartered if large)
- 7-8 sprigs fresh thyme
- 1/3 cup (79ml) dry white wine
Directions:
- Rinse the chicken thighs under cold water and pat them dry with paper towels. Season each piece with salt and pepper on both sides and let them rest at room temperature for 2 to 3 hours.
- Preheat your oven to 350°F (180°C) with a rack positioned in the middle.
- In a large oven-safe frying pan or skillet, cook the bacon over medium-high heat for 6-7 minutes, stirring occasionally, until crisp. Remove the bacon from the pan, leaving the drippings.
- Add 1 tablespoon of butter to the pan. Once melted and sizzling, place the chicken thighs skin-side down. Cook for 8-10 minutes until golden brown, then flip and cook for an additional 6-7 minutes. Transfer the chicken to a plate and cover with foil.
- Lower the heat to medium and add the remaining tablespoon of butter to the pan. Sauté the shallots and garlic for about 10 minutes until tender and lightly caramelized.
- Return the chicken thighs to the pan, nestling them among the shallots. Pour in the white wine, add the cooked bacon, and tuck in the thyme sprigs. Season with additional black pepper if desired.
- Transfer the pan to the preheated oven and bake, uncovered, for 30 minutes until the chicken is cooked through and the sauce is bubbling.
- Serve the Chicken Fricassée hot, garnished with fresh thyme leaves if desired. Enjoy the irresistible flavors!
Notes:
- For a lighter version, you can use chicken breasts instead of thighs, adjusting the cooking time as needed.
- If you prefer a thicker sauce, you can mix a tablespoon of flour with the butter when cooking the shallots and garlic to create a roux before adding the wine.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
