low fodmap ✓ | lactose-free ✓ | gluten-free ✓ | nut-free✓ | soy-free ✓ | yeast-free ✓
The days are getting shorter and colder, fall is here and I’m craving all the creamy and comforting meals! Creamy chicken dishes are one of my favorite for this weather! This one-skillet Chicken Fricassee has been my latest obsession.
Chicken Fricassee Recipe
This Chicken Fricassee is super creamy, savory, filling, very flavorful, comforting, and beyond delicious!
It’s perfect for meal prepping and feeding a large crowed.
How to make this Chicken Fricassee?
To make this dish you will need only 1 skillet and 10 simple ingredients. And it takes about 50min to make! So let’s start!
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
what flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
storing / freezing tip:
The dish is perfect for meal preps, stored in an airtight container, can last up to 3 days in the fridge.
*To make sure that your flour mix is FODMAP friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*Choose a stock that is gluten-free and does not contain onion, garlic, or any other high FODMAPs.
*In this recipe I use canned mushrooms. Canned mushrooms are low FODMAP, just make sure to rinse them well before using.
*Use only the green parts of the Scallions (spring onions). Because only the green parts are low FODMAP.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
- 2 tbsp olive oil
- 2 tbsp butter
- 500 g chicken thighs
- 2 spring onions (only the green parts)
- 1 large carrot, peeled and chopped
- 150 g canned mushrooms
- 2 tbsp gluten free flour
- 120 ml white wine (1/2 cup)
- 300 ml chicken broth (1 1/2 cups)
- 120 ml lactose free heavy cream (1/2 cup)
- fresly chopped thyme
- Preheat oven to 180°C (350°F). Pat dry chicken with a paper towel and season with salt and pepper
- In a large high-sided skillet over medium heat, heat oil. Add the kitchen to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
- In the same skillet melt the butter then add the green parts of spring onion, carrot, and canned mushrooms and cook until soft, for about 5 minutes. Add the flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan. Cook for about 5 minutes or until the wine is reduced by half. Pour in 1 1/2 cups chicken stock thyme, and salt and pepper..
- Return chicken to the pan together with the juices and bake uncovered at 180°C (350˚F) for 45 minutes.
- Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.
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