Chicken Thigh Fricassee

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  • Level: Easy
  • Total: 2 hr
  • Active: 45 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 tablespoon unsalted butter 

8 bone-in, skin-on chicken thighs 

Salt and freshly ground black pepper 

1 onion, diced 

4 stalks celery, diced 

4 cloves garlic, thinly sliced 

2 cups chopped fresh tomato 

1/2 cup vermouth 

2 quarts chicken broth 

1 tablespoon fresh thyme 

2 cups roasted red peppers, julienned 

1 roasted pasilla pepper 


  1. Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  2. Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.