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Chicken Fricassee with Garlic Mashed Potatoes

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 Chicken Fricassee with Garlic Mashed Potatoes
Recipe for the week of September 14, 2026 to September 18, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 65 minutes
Servings
4 servings
Ingredients
For Chicken Fricassee
  • 1/4 cup all purpose flour divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 1/2 pound chicken thighs diced
  • 4 tablespoons butter
  • 1 1/2 cups Button Mushrooms thinly sliced
  • 1 cup yellow onion diced
  • 1/2 cup celery stalk diced
  • 1 1/2 cups water
  • 2 bay leaf
  • 1/2 cup milk
  • 1/2 bunch fresh Italian flat leaf parsley minced
Mashed Potatoes
  • 5 Russet Potatoes cubed
  • 6 tablespoons heavy cream
  • 1/4 cup butter
  • 2 garlic cloves minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 65 minutes
Servings
4 servings
Ingredients
For Chicken Fricassee
  • 1/4 cup all purpose flour divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 1/2 pound chicken thighs diced
  • 4 tablespoons butter
  • 1 1/2 cups Button Mushrooms thinly sliced
  • 1 cup yellow onion diced
  • 1/2 cup celery stalk diced
  • 1 1/2 cups water
  • 2 bay leaf
  • 1/2 cup milk
  • 1/2 bunch fresh Italian flat leaf parsley minced
Mashed Potatoes
  • 5 Russet Potatoes cubed
  • 6 tablespoons heavy cream
  • 1/4 cup butter
  • 2 garlic cloves minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
Instructions
  1. In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper, and thyme. Add chicken and shake to coat. In the small pan, brown chicken in butter. Remove chicken and set aside.
  2. In same pan, sauté the mushrooms, onion, and celery until crisp-tender. Return chicken to the pan. Add water and bay leaves. Bring to boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.
  3. Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
For the Garlic Mashed Potatoes
  1. Peel the potatoes and cut them into thirds. Add them to a salted pot of water and boil them until a sharp knife easily pierces them.
  2. While the potatoes are boiling, add the cream, butter, garlic, salt, and pepper to a small saucepan over low heat. Let it slowly warm through. The garlic slightly cooks, infusing the cream so the potatoes are more evenly flavored.
  3. Drain the potatoes thoroughly and leave them in the pot. Slowly pour in the cream mixture and mash the potatoes using a hand-held potato masher. Mash until the cream has been absorbed and you've got a nice, smooth mash. Don't over-mash or they may end up gluey.
  4. Serve with chicken fricassee and enjoy!