The day I made Chicken Fricassee Recipe for the first time, I was taken by surprise. I didn’t expect something so simple to taste so incredibly rich and comforting. Imagine perfectly seared chicken simmered in a velvety white mushroom sauce with tender hints of fresh thyme and garlic. This dish immediately transported me to a cozy French countryside kitchen. It’s surprisingly easy to make, and yet it feels like an indulgent gourmet meal.
The creamy sauce stole the show, delivering a luxurious mix of earthy mushrooms, buttery goodness, and a splash of white wine. I paired it with mashed potatoes and steamed green beans, and it was love at first bite! It’s the kind of meal that brings people together, filling the kitchen with warmth and enticing aromas. If you’re looking for a dish that’s both comforting and elegant, you simply can’t go wrong with this classic French recipe.
Why You’ll Love This Recipe?
This Chicken Fricassee recipe is rich, creamy, and perfect for any occasion—whether it’s a cozy dinner or an elegant gathering!
Easy to Make Yet Impressive
Chicken Fricassee combines rustic simplicity with a restaurant-quality finish. It’s approachable enough for a weeknight dinner but polished enough to impress guests.
Creamy Comfort in Every Bite
The creamy mushroom sauce is rich, flavorful, and absolutely irresistible. It clings to the chicken and soaks perfectly into sides like mashed potatoes or bread.
Customizable to Suit Your Preferences
This recipe works with chicken thighs, drumsticks, or even a mix of both. You can even tweak the sauce by adding extra herbs or more garlic to suit your taste.
Perfect for All Occasions
Whether you’re cozying up on a cool evening or hosting a dinner party, this versatile dish fits right in. Plus, it’s budget-friendly and made with simple ingredients.
Great for Leftovers
If there’s any left (rarely the case!), the creamy sauce tastes even better the next day, making this recipe a meal-prep winner.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
- Chicken thighs (skin-on, bone-in)
- Chicken drumsticks
- Butter
- White mushrooms
- Brown onions
- Garlic
- Bay leaf
- Thyme
- All-purpose flour
- White wine
- Chicken stock
- Heavy cream
- Salt
- Black pepper
- Parsley
Variations
- Replace the cream with coconut cream for a dairy-free version.
- Add carrots or zucchini for extra vegetables.
- Substitute white wine with chicken broth for a non-alcoholic option.
Flavor Enhancements
- Add grated parmesan to the sauce for extra richness.
- Sprinkle some cayenne or paprika for a slight kick.
- Try fresh rosemary instead of thyme for a different herbal note.
Equipment You’ll Need
- Cast-Iron Skillet or Pot: Ensures even browning and enhances flavor.
- Tongs: Helps flip the chicken easily.
- Whisk: Ideal for blending the sauce to a silky-smooth consistency.
- Lid or Foil: Necessary for simmering the chicken effectively.
How to Make Chicken Fricassee?
Follow these simple steps to create a rich and creamy Chicken Fricassee that’s full of comforting flavors.
Step 1: Brown the Chicken 🍗
Start by patting the chicken dry and seasoning it with salt and pepper. Heat butter in a large skillet over medium-high heat and place the chicken skin-side down. Sear for 4-5 minutes until golden, then flip and cook for another minute. Remove the chicken and set aside.
Step 2: Sauté the Vegetables 🍄
Using the same skillet, add onions, mushrooms, bay leaf, and thyme. Stir occasionally for about 5 minutes until the mushrooms soften and begin to turn golden. Add minced garlic and cook for another 30 seconds, infusing the mixture with aroma.
Step 3: Build the Sauce 🥄
Sprinkle flour into the skillet, stirring to coat the vegetables evenly. Gradually pour in white wine while scraping up the browned bits at the bottom of the pan. Stir in chicken stock and bring the mixture to a gentle simmer.
Step 4: Add the Chicken Back 🥘
Nestle the chicken pieces back into the skillet, skin-side up, ensuring they’re partially submerged. Cover with a lid and simmer for 10 minutes, then uncover and cook for another 20 minutes to thicken the sauce.
Step 5: Finish with Cream ✨
Remove the chicken and stir in the heavy cream. Cook the sauce until it’s warm and slightly thicker. Adjust the seasoning if needed and return the chicken to the skillet, spooning the sauce over it.
Step 6: Garnish and Serve 🌿
Top with freshly chopped parsley, and your Chicken Fricassee is ready to enjoy! Serve immediately with mashed potatoes or crusty bread for mopping up that fabulous sauce.
Tips for Making the Recipe
- Pat the Chicken Dry: This helps achieve a beautifully browned skin that adds flavor to the dish.
- Don’t Skip the Fond: Those caramelized bits at the bottom of the pan are pure gold for enhancing the sauce.
- Simmer Slowly: Keeping the heat low ensures the chicken stays juicy and prevents the sauce from reducing too quickly.
- Taste as You Go: Add salt, pepper, or herbs gradually to achieve the perfect balance of flavors.
How to Serve Chicken Fricassee?
Serve your Chicken Fricassee family-style in a large skillet or transfer to a beautiful serving dish to wow your guests. For sides, mashed potatoes are a classic choice, but rice, pasta, or even roasted vegetables work just as well.
Make it visually appealing by garnishing with fresh parsley or thyme. You can also pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. For drinks, a light chardonnay or a glass of sparkling water with lemon complements the flavors beautifully.
Nutritional Information
Here’s an overview of the nutritional values per serving (approximate):
- Calories: 792
- Protein: 43g
- Carbohydrates: 22g
- Fat: 57g
Make Ahead and Storage
Prepping Ahead
You can prepare the chicken and sauce separately up to one day in advance. Store them in airtight containers in the fridge. Before serving, gently reheat the sauce on the stove, stirring occasionally.
Storing Leftovers
Leftovers will keep well for 3-4 days when stored in an airtight container in the fridge. Be sure to reheat gently to maintain the creamy texture of the sauce. Freezing is an option, but the sauce may slightly alter in texture when thawed.
Chicken Fricassee is the perfect comfort dish that combines rustic charm with sophisticated flavors. Once you’ve made this creamy, crowd-pleasing recipe, you’ll want it in your regular rotation. Try it for dinner tonight and discover the magic of French-inspired cooking! 🍽️
Chicken Fricassee Recipe
Ingredients
Chicken Ingredients:
- 4 chicken drumsticks ~150g/5oz each
- 4 chicken thighs skin-on and bone-in (~250g/8oz each)
- 1 teaspoon cooking/kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons 60g unsalted butter
Stew Ingredients:
- 300 g 10oz white mushrooms, halved if small or cut into 4-6 pieces if large
- 2 medium brown onions sliced 0.6cm (1/2in) wide
- 2 garlic cloves finely minced
- 1 fresh bay leaf or substitute with dried
- 3 thyme sprigs or 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose/plain flour
- 1/2 cup white wine preferably Chardonnay
- 3 cups low-sodium chicken stock preferably homemade
- 1/4 teaspoon cooking/kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2/3 cup thickened/heavy cream
Instructions
- Season the Chicken: Pat the chicken dry with paper towels, then season both sides with salt and pepper.
- Brown the Chicken: In a large skillet or heavy-based pot with a lid, melt the butter over medium-high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Flip and cook for another minute, then transfer to a plate. Repeat the process with the drumsticks, browning them on three sides for about 2 minutes per side. Remove from the skillet.
- Sauté the Vegetables: Add mushrooms, onion, bay leaf, and thyme to the same skillet. Cook for about 5 minutes until the mushrooms turn lightly golden.
- Build the Sauce: Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and cook for another minute. Pour in the white wine and chicken stock, scraping up any browned bits from the pan for extra flavor.
- Simmer the Chicken: Return the chicken to the skillet, skin-side up. Bring to a gentle simmer, then cover and cook for 10 minutes. Remove the lid and continue simmering uncovered for another 20 minutes until the chicken reaches an internal temperature of at least 75°C (167°F).
- Make it Creamy: Remove the chicken from the skillet and stir in the heavy cream. Bring to a simmer and adjust seasoning as needed.
- Serve and Enjoy: Return the chicken to the sauce, remove from heat, and sprinkle with parsley. Serve over mashed potatoes, rice, or short pasta like penne or ziti.
Notes
- Chicken Choice: Use bone-in, skin-on pieces to prevent drying out. If using boneless breast, brown it as instructed, simmer the sauce uncovered for 15 minutes to reduce, then add the chicken and cook covered for about 6 minutes or until it reaches 65°C (149°F). For boneless thighs, follow the same steps but cook until 75°C (167°F).
- Wine Selection: A dry white wine works best, with chardonnay being a top choice for its rich flavor. Avoid overly sweet or heavily oaked wines.
- Non-Alcoholic Option: Swap out the wine for extra chicken stock to maintain depth of flavor.
- Recipe Inspiration: This dish is another French classic crafted with insights from chef Jean-Baptiste Alexandré.
