The best chicken gravy
A simple take on chicken fricassee, I learned to make this dish while in college from, Kris, one of my Freshman year roommates. Over the years, I have simplified the sauce and eliminated the biscuit style dumplings. This is a comfort food favorite of my sons so I like to break out the frying pan and make a batch when I visit them. It isn’t unusual for guests to say, “This is the best chicken gravy I have every tasted.” And the sauce is a cinch.
Recipe: Cinchy Chicken Fricassee
Prep Time: 10 Minutes | Cook Time: 55 Minutes | Yield: 8 servings | Level: Easy
- ½ cup biscuit mix
- 2-3 Tbsp oil
- 8 chicken thighs
- seasoned salt, such as Lawry’s
- 2 cans cream of chicken soup
- 1 soup can of milk (not canned milk)
- hot cooked rice
1 Place the biscuit mix into a bowl. In a large fry pan, heat the oil on medium high.
2 When the oil is shimmering, dip the chicken thighs into the biscuit mix and place into the frying pan. Season with salt and pepper. Brown both sides of the meat, 3-4 minutes on each side. Remove the chicken to a plate.
3 Scoop the condensed soup into the pan. Using the empty soup can, fill with milk and gradually add to the soup scraping off the browned bits into the sauce. Stir until combined.
4 Add back the chicken and dash with a little more seasoned salt. Bring sauce to a boil then simmer for 35-45 minutes until the chicken is tender stirring the sauce around 3-4 times while it cooks. Serve with rice.
Use one of the emptied soup cans to measure the milk.
Fricassee is a stewed poultry dish. It is usually made with the bird cut into pieces and cooked in gravy to tenderize the meat and infuse flavor in the gravy or sauce.
- Exchange chicken thighs for breast meat, or mixed chicken pieces.
- Exchange biscuit mix for flour.
- Add dumplings by dropping small scoops of biscuit dough on the simmering sauce and continue cooking until fluffy.
- Exchange rice for mashed potatoes or noodles.
Inspiration – Kris, College roommate
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 15, 2012