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Fricasséed Chicken with Bay Leaves

Servings 4
Author Michelle


  • 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 3 1/2 lb. chicken cut into 8 pieces
  • 4 bay leaves
  • Salt and fresh ground pepper to taste
  • 1 cup dry white wine
  • 3 tbsp. water


  1. In a large skillet, heat oil over medium-high heat. Add onions and cook until translucent, about 3 to 5 minutes.
  2. Next, add parsley celery and garlic stirring frequently until fragrant, about 1 minute.
  3. 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.
  4. Add bay leaves and season with salt and pepper to taste.
  5. Next, add wine and let simmer for 3 minutes scraping the brown bits from the bottom of the pan.
  6. Add water, cover and let simmer at a reduced heat.
  7. Cook until the chicken comes off the bone easily, about 45 minutes, remove the bay leaves and serve with sauce pour over the chicken.
Nutrition Facts
Fricasséed Chicken with Bay Leaves
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.