Chicken Fricassee Recipe
This classic French chicken dish features tender, bone-in chicken simmered in a rich, creamy white wine sauce with mushrooms, onions, and herbs. The flavors deepen as the sauce reduces, creating a comforting and elegant meal. It pairs beautifully with mashed potatoes, rice, or pasta. A simple yet impressive dish perfect for any occasion!
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.