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Chicken Fricassee

By: Chef Steven Binks

Think of this Chicken Fricassee recipe by Chef Steven Binks as a combination between chicken stew and a pot roast. This is one of those healthy chicken recipes that you cannot afford to miss!


This recipe is brought to you by Chef Steven Binks. For more healthy recipes visit

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To see Chef Binks make this recipe, watch this video:

Cooking Time40 min


  • 1 pound baby carrots with green tops
  • 2 tablespoons olive oil
  • 4 chicken breasts, skinned
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup whole grain flour
  • 1 pound cremini mushrooms, quartered
  • 3/4 cup dry white wine
  • 3 thyme sprigs
  • 2 sage sprigs
  • 2 cups fat free, low sodium chicken broth
  • 10 ounces fresh pearl onions, peeled
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped


  1. Trim or cut carrots to 1-inch; peel. Set aside.
  2. Add oil to cast ironpan; swirl to coat; sprinkle chicken evenly with salt and pepper.
  3. Place flour in a shallow dish; dredge chicken in flour.
  4. Place 2 chicken leg quarters, flesh side down in pan; sauté 5 minutes or until browned; set aside.
  5. Repeat procedure with remaining 2 chicken breasts.
  6. Place mushrooms in pan; sauté 4 minutes or until liquid evaporates.
  7. Remove mushrooms from pan using a slotted spoon; set aside.
  8. Stir in wine, scrapping panto loosen browned bits. Bring to a boil; cook 30 seconds.
  9. Tie thyme and sage sprigs together with twine. Add chicken, herb sprigs, cooked vegetablesand broth to pan.
  10. Cover pan with foil and bake in oven till sauce thickens slightly (apx 20-30 min)


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