Skillet Chicken Fricassee with Peas and Carrots

Step 1

Season chicken thighs with salt and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat and brown the chicken thighs, about 4 minutes per side, until golden. Remove and set aside.

Step 2

Add the remaining 1 tbsp butter to the skillet, then add the onion and carrots and cook for 5 minutes, until the onion softens.

Step 3

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.

Step 4

Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet, until the sauce is smooth.

Step 5

Return the chicken thighs to the skillet, bring to a simmer, cover, and cook for 25 minutes, until the chicken reaches 165°F and is no longer pink inside.

Step 6

Stir in the peas and heavy cream, and simmer uncovered for 5 minutes, until the sauce thickens slightly and the peas are heated through.

Step 7

Taste and adjust seasoning with additional salt and pepper before serving warm over rice or mashed potatoes.