Onion, celery, garlic, bay leaves and parsley, make this fricasséed chicken with bay leaves recipe perfect for family dinners and small supper parties.
In my family recipes come and go and what we consider staple recipes may change from month to month, but there is one recipe that has stood the test of time: this fricasséed chicken with bay leaf recipe that was adapted from and found on an itty-bitty side column of Saveur Magazine drawing attention to (what was then) a new book called Marcella Cucina by Marcella Hazan.
Now I never have had the chance to read through her book, but just by going off the success of this recipe, I’d say it is one to have on all of our bookshelves – even if it was released in 1997 (posting this recipe in 2017, 20 years later, means the recipe is THAT GOOD).
But in all honestly what is not to love when you combine onions, celery, garlic, parsley, bay leaves and white wine to create a delicious sauce in which the chicken cooks and can later be poured over the chicken just before serving? Answer: Nothing.
About this fricasséed chicken with bay leaves recipe? The recipe itself is not overly complicated and has a 45 minute simmer time, which I’d call appetizer time, making it an ideal recipe for entertaining a small group of people.
I have done this before, having a small appetizer and drinks with guests around the kitchen island or living room before moving on to the main meal – honestly it works great and lets you partake in the evening rather than having the chef’s hat on all night – i.e. great when you want to get to know your guests more, like your boyfriend’s parents!
As for sides, my family and I always keep it simple since the chicken is so flavourful; I’d go with:
- Roasted Potato Wedges: peel and cut about a potato a person into wedges, toss with oil, salt and pepper, and roast for 30-45 minutes at 400F until golden.
- Steamed Green Beans: about a handful per person, placed into a steamer and cooked until desired tenderness, usually about 6 minutes; longer if frozen.
Overall, I think this recipe is great for family dinner on the weekend and for smaller supper parties; it makes your home smell wonderful and inviting, and makes you look like an excellent chef without much effort.
I hope you enjoy! If you make it and take a picture, send it to me or tag #thebeaderchef on social media! I want to see your creations!
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 2 small celery stalks, finely chopped
- 2 garlic cloves, crushed
- 1 3½ lb. chicken, cut into 8 pieces
- 4 bay leaves
- Salt and fresh ground pepper, to taste
- 1 cup dry white wine
- 3 tbsp. water
- In a large skillet, heat oil over medium-high heat. Add onions and cook until translucent, about 3 to 5 minutes.
- Next, add parsley celery and garlic stirring frequently until fragrant, about 1 minute.
- Push pan mixture to edges of the pan and add the chicken skin side down. Cook until skin becomes golden, about 5 minutes, flip and cook the other side for 5 minutes more.
- Add bay leaves and season with salt and pepper to taste.
- Next, add wine and let simmer for 3 minutes scraping the brown bits from the bottom of the pan.
- Add water, cover and let simmer at a reduced heat.
- Cook until the chicken comes off the bone easily, about 45 minutes, remove the bay leaves and serve with sauce pour over the chicken.
Did you make this recipe?
I wanna see your tasty creations!
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