Go Back
Chicken Fricassée

Chicken Fricassée

Chicken Fricassée is a classic French comfort dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms, onions, and herbs. It’s elegant yet approachable — a dish that brings cozy, restaurant-quality flavor to your dinner table with just one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 chicken thighs bone-in and skin-on (about 8 oz each)
  • 4 chicken drumsticks about 5 oz each
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 4 tbsp unsalted butter
For the Stew Base
  • 2 medium brown onions sliced about ½ inch thick
  • 300 g white mushrooms halved if small or quartered if large
  • 2 garlic cloves finely minced
  • 1 bay leaf fresh or dried
  • 3 sprigs fresh thyme or ½ tsp dried thyme
  • 3 tbsp all-purpose flour
  • 0.5 cup dry white wine Chardonnay works beautifully
  • 3 cups low-sodium chicken stock
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
To Finish
  • 0.66 cup heavy cream or thickened cream
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Step 1: Season the Chicken
    Pat chicken pieces dry and season all sides with salt and pepper for better browning and flavor.
  2. Step 2: Brown the Thighs
    Melt butter in a large pot over medium-high heat. Place chicken thighs skin-side down and cook for 4–5 minutes until golden. Flip, cook 1 minute, then transfer to a plate.
  3. Step 3: Brown the Drumsticks
    Add drumsticks and brown on three sides, about 2 minutes per side. Remove and set aside. Browning builds flavor for the sauce.
  4. Step 4: Sauté the Vegetables
    Add mushrooms, onions, bay leaf, and thyme to the pot. Sauté 5 minutes until onions soften and mushrooms are lightly golden.
  5. Step 5: Add Garlic and Flour
    Stir in garlic and cook 30 seconds until fragrant. Sprinkle flour and cook 1 minute to remove raw taste and thicken sauce later.
  6. Step 6: Deglaze with Wine and Stock
    Pour in white wine and scrape up browned bits (fond). Add chicken stock, salt, and pepper, stirring until smooth and slightly thickened.
  7. Step 7: Return Chicken to the Pot
    Place chicken pieces back into the sauce, skin-side up. Bring to a gentle simmer.
  8. Step 8: Simmer Covered (10 Minutes)
    Cover and simmer on medium-low for 10 minutes to deepen flavor.
  9. Step 9: Simmer Uncovered (20 Minutes)
    Remove lid and simmer another 20 minutes, until chicken reaches 75°C (167°F) and sauce thickens naturally.
  10. Step 10: Make It Creamy
    Transfer chicken to a plate. Stir in heavy cream and gently simmer. Taste and adjust seasoning.
  11. Step 11: Serve
    Return chicken to the pan, coat with sauce, and sprinkle with parsley. Serve with mashed potatoes, rice, or buttered pasta.

Notes

For a wine-free version, use extra chicken stock with 1 tsp lemon juice. Use bone-in chicken for the richest flavor, but boneless thighs also work well. Avoid high heat when adding cream to prevent curdling. The dish freezes beautifully for up to 2 months.