Description
Chicken Fricassée is a classic French creamy chicken stew featuring tender browned chicken pieces simmered in a flavorful sauce made from mushrooms, onions, white wine, herbs, and finished with rich heavy cream. This comforting dish is perfect served over mashed potatoes, rice, or short pasta, delivering a delightful blend of savory and creamy flavors.
Ingredients
Scale
Chicken
- 4 chicken drumsticks (~150g/5oz each)
- 4 chicken thighs, skin-on and bone-in (~250g/8oz each)
- 1 tsp salt (cooking / kosher salt)
- 1/2 tsp black pepper
Sauce and Vegetables
- 4 tbsp / 60g unsalted butter
- 300g / 10oz white mushrooms, halved if small or cut in 4 to 6 if large
- 2 medium brown onions, sliced 0.6cm (1/2in) wide
- 2 garlic cloves, finely minced
- 1 bay leaf (fresh, or substitute dried)
- 3 thyme sprigs or 1/2 tsp dried thyme
- 3 tbsp plain / all-purpose flour
- 1/2 cup white wine (preferably Chardonnay)
- 3 cups chicken stock (low sodium, preferably homemade)
- 1/4 tsp salt (cooking / kosher salt)
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
- 2/3 cup thickened/heavy cream
Instructions
- Season chicken: Pat the chicken dry thoroughly with paper towels to ensure good browning, then evenly sprinkle with 1 tsp salt and 1/2 tsp black pepper on all sides.
- Brown thighs: In a large skillet or heavy-based pot with a lid, melt the unsalted butter over medium-high heat. Add the chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown and crisp. Turn and cook the other side for 1 minute. Remove the thighs and set them aside on a plate.
- Brown drumsticks: Using the same skillet, brown the drumsticks on as many sides as possible. Typically brown 3 sides for about 2 minutes each until they develop a golden color. Remove the drumsticks and set aside.
- Sauté mushrooms and onion: Add the mushrooms, sliced onions, bay leaf, and thyme sprigs to the skillet. Cook for about 5 minutes, gently stirring occasionally, until the mushrooms are lightly golden but not deeply browned.
- Add garlic and flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and cook for 1 minute, stirring constantly, to eliminate the raw flour taste and to form a roux base.
- Add wine and chicken stock: Pour in the white wine and chicken stock, followed by 1/4 tsp salt and 1/4 tsp black pepper. Stir well, scraping the bottom of the pan to dissolve the browned bits (fond) into the sauce, enhancing its flavor.
- Return chicken to sauce: Place the browned chicken pieces back into the sauce, skin side up to maintain crispiness.
- Simmer covered 10 minutes: Bring the sauce to a gentle simmer, then reduce heat to medium-low so it bubbles steadily but not rapidly. Cover the pan with the lid and let the chicken simmer for 10 minutes to begin cooking through.
- Uncover and simmer 20 minutes: Remove the lid and continue simmering for an additional 20 minutes uncovered. The chicken should be cooked to an internal temperature of 75°C (167°F) or slightly higher, ensuring tenderness and safety.
- Finish creamy sauce: Remove the chicken pieces to a plate. Stir the heavy cream into the sauce and bring it just up to a simmer. Taste the sauce and adjust seasoning with additional salt if needed.
- Serve: Return the chicken to the sauce to coat it well, then remove from heat. Sprinkle with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or short pasta such as penne, ziti, or macaroni.
Notes
- Note 1: Chicken pieces should be skin-on and bone-in for best flavor and texture.
- Note 2: Chardonnay is preferred for the white wine to complement the creamy sauce.
- Ensure chicken is thoroughly cooked to an internal temperature of 75°C (167°F) for safety.
- Use homemade or low sodium chicken stock for a cleaner flavor and better control of salt.
- Do not over-brown mushrooms; they should be lightly golden to keep the sauce delicate.
- Adjust seasoning at the end after adding cream since cream can mellow flavors.
- This recipe is best served fresh but can be refrigerated and gently reheated.
