Chicken Fricassée

Chicken Fricassée is a classic French dish that delivers rich, comforting flavor with every bite. Featuring tender chicken braised in a creamy white mushroom sauce, it’s a rustic yet elegant stew that brings warmth to your table. Think of it as a white-sauce version of Coq au Vin—just much faster and perfect for any night of the week. Serve it with mashed potatoes, rice, or pasta to soak up every last drop of that delicious sauce.

Why You’ll Love This Recipe

This dish is the perfect blend of homestyle comfort and French sophistication. The chicken is seared to golden perfection, then gently simmered in a luscious sauce made with mushrooms, onions, herbs, and cream. It’s hearty without being heavy, and the flavor only gets better as it sits. Whether you’re serving a family meal or impressing guests, Chicken Fricassée is sure to delight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken

• 4 chicken drumsticks (about 150g/5oz each)

• 4 chicken thighs, skin-on and bone-in (about 250g/8oz each)

• 1 tsp salt (cooking/kosher salt)

• 1/2 tsp black pepper

• 4 tbsp (60g) unsalted butter

Stew Base

• 300g (10 oz) white mushrooms, halved or quartered

• 2 medium brown onions, sliced 1/2 inch thick

• 2 garlic cloves, finely minced

• 1 bay leaf (fresh or dried)

• 3 thyme sprigs (or 1/2 tsp dried thyme)

• 3 tbsp plain/all-purpose flour

• 3 1/2 cups low-sodium chicken stock (homemade preferred)

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2/3 cup heavy/thickened cream

• 2 tbsp parsley, chopped (for garnish)

Directions

1. Season the Chicken: Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper.

2. Brown Chicken Thighs: Heat butter in a large heavy pot or skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4–5 minutes until golden. Flip and cook for 1 more minute. Remove and set aside.

3. Brown Drumsticks: Brown drumsticks on 3 sides, about 2 minutes each side. Remove and set aside with the thighs.

4. Sauté Veggies: In the same pan, add mushrooms, onions, bay leaf, and thyme. Cook for about 5 minutes until mushrooms are lightly golden.

5. Garlic and Flour: Add minced garlic and sauté for 30 seconds. Stir in the flour and cook for 1 minute.

6. Deglaze: Pour in the chicken stock, salt, and pepper. Scrape up the browned bits (fond) from the bottom of the pan.

7. Return Chicken: Nestle the chicken pieces back into the pan, skin-side up.

8. Simmer Covered: Once it begins to simmer, reduce heat to medium-low and cover. Let simmer for 10 minutes.

9. Simmer Uncovered: Remove the lid and simmer uncovered for an additional 20 minutes, until the chicken is fully cooked (internal temp 167°F/75°C).

10. Finish the Sauce: Remove the chicken. Stir in the cream and bring to a gentle simmer. Taste and adjust seasoning.

11. Serve: Return chicken to the pan, spoon sauce over top, and sprinkle with fresh parsley. Serve hot over mashed potatoes, rice, or pasta.

Servings and timing

This recipe yields 4–6 servings.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

• Protein Swap: Use boneless thighs or chicken breasts for quicker cooking.

• Herb Twist: Add rosemary or tarragon for a different aromatic flavor.

• Vegetarian Version: Replace chicken with sautéed cauliflower and use vegetable stock.

• Extra Veggies: Add carrots or leeks for a more hearty stew.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm gently over medium-low heat on the stove. Add a splash of stock or cream if sauce has thickened too much.

FAQs

Can I use boneless chicken?

Yes, boneless thighs work well, though bone-in provides more flavor. Adjust cooking time accordingly.

What can I serve with Chicken Fricassée?

Mashed potatoes, buttered noodles, rice, or crusty bread are all excellent choices.

Is this dish gluten-free?

Not as written. To make it gluten-free, substitute the flour with a gluten-free thickener like cornstarch or rice flour.

Can I make this ahead of time?

Yes! The flavors deepen after sitting. Make up to a day ahead and gently reheat before serving.

How do I prevent the cream from curdling?

Add it at the end, over low heat, and avoid boiling after adding cream.

What kind of mushrooms should I use?

White button or cremini mushrooms are traditional, but any variety will work.

Can I skip the browning step?

Browning adds flavor, so it’s recommended, but you can skip it if you’re short on time.

Can I use milk instead of cream?

Cream gives the best texture and flavor. Milk may make the sauce thinner and less rich.

What is the “fond” mentioned in the instructions?

Fond is the flavorful browned bits stuck to the bottom of the pan. Scraping them into the sauce adds rich depth.

Can I use pre-cooked chicken?

Not ideal. The flavor develops best when raw chicken simmers in the sauce.

Conclusion

Chicken Fricassée is a timeless French dish that brings cozy comfort and gourmet flavor to your dinner table. With its creamy mushroom sauce, golden-browned chicken, and rustic charm, it’s both weeknight-friendly and special enough for guests. Pair it with your favorite starch and savor every bite of this classic French comfort food.

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