Quick Cook Chicken Fricassee

A quick cooking version of a classic. It uses boneless skinless chicken and frozen vegetables to speed up the cooking time, while adding cream to create a delicious creamy sauce. Goes great over couscous or quinoa.

Quick Cook Chicken Fricassee

Ingredients

• 4 boneless skinless chicken thighs
• 2 Tbsp. olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 12 oz. bag frozen vegetables, thawed
• 2 Tbsp. Wondra or AP flour
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1/2 cup cream
• 3 springs thyme, destemmed
• salt & pepper, to taste

Serves 3-4
Cook Time: 40 minutes

​Heat a deep sauté pan over medium-high heat;  generously salt & pepper both sides of the chicken thighs.  Pan sear each side of chicken until golden brown and crispy, but do not worry about cooking through.  Remove browned chicken and set aside.  Not having the skin on will make the chicken want to stick to the pan more than the usual method, but be patient and the skinless chicken will release.
Add onions and celery to pot, cook to soften; add garlic and cook for one more minute, then add bag of vegetables.  Coat vegetables in Wondra and allow to cook for another minute or two.  
Deglaze with wine, scrapping browned bits off the bottom of the pan, cook wine until alcohol cooks off.  Add stock and bring to a simmer.  Add chicken back to pan and allow to cook through to 165, uncovered; add cream and simmer until mixture is reduced.
Great with couscous or quinoa for an easy side.