This is a really quick and decadent chicken preparation that can be enjoyed with rice or buttered bread for lunch or supper.
With a humungous serving of veggies accompanying the succulent chicken thighs, you will be full to your heart’s content. Grilling the chicken pieces give them a nice color and crunch that goes very well with the flavorful gravy.
In short, it is a must try recipe for all!
Clean the chicken pieces and pat dry them. Add 1 teaspoon of salt, creole seasoning, and a half tablespoon of olive oil to the chicken pieces and rub the spices well to coat the chicken all over.
Grill the chicken thighs on a hot griller for 4 to 5 minutes on all sides or until nicely brown on the outside. Remove the chicken on a separate plate. Add the remaining olive in the same grilling pan and add the onion, celery, garlic, thyme, bay leaf, mushroom and sauté them until the vegetables are a little soft.
Add the flour to the vegetable mix and stir for a minute on low heat. Pour chicken stock to the pan and stir it so that no lumps are formed and boil everything until the sauce thickens.
Add heavy cream, 1 teaspoon salt and black pepper powder to the chicken thighs. Let the vegetables boil for 2 minutes and then add the grilled chicken thighs to it.
Stir in the carrots, asparagus, and zucchini to the pan and cook everything for another 5 to 10 minutes until the sauce thickens and vegetables are soft.
Serve hot chicken fricassee with rice and enjoy!
Do not over cook the chicken thighs as it will toughen the chicken flesh.
Add the zucchini in the end to maintain the integrity of the vegetable and to not turn it limply.
Nutritional information (per serving): 244 Calories, 14.7g Total fat (4.5g Saturated fat, 1.7g Polyunsaturated fat, 7.3g Monounsaturated fat), 73.6mg Cholesterol, 2160.5mg Sodium, 553.7mg Potassium, 11.8g Total carbohydrates (2.7g Dietary fiber, 4.1g Sugars), 17g Protein