Description
Chicken Fricassée is a classic French creamy chicken stew featuring tender browned chicken pieces simmered in a rich sauce made with mushrooms, onions, white wine, chicken stock, and finishing with heavy cream. This comforting, flavorful dish is perfect for a hearty family meal and pairs beautifully with mashed potatoes, rice, or pasta.
Ingredients
Scale
Chicken
- 4 chicken drumsticks (approx. 150g / 5 oz each)
- 4 chicken thighs, skin-on and bone-in (approx. 250g / 8 oz each)
- 1 tsp salt (cooking or kosher salt)
- 1/2 tsp black pepper
Vegetables and Herbs
- 300g / 10 oz white mushrooms, halved if small or cut into 4-6 pieces if large
- 2 medium brown onions, sliced 0.6cm (1/2 in) wide
- 2 garlic cloves, finely minced
- 1 bay leaf (fresh, or dried as substitute)
- 3 thyme sprigs (or 1/2 tsp dried thyme)
Cooking Base
- 4 tbsp / 60g unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup white wine (preferably Chardonnay)
- 3 cups low sodium chicken stock (preferably homemade)
- 1/4 tsp salt (cooking or kosher salt)
- 1/4 tsp black pepper
Finishing
- 2/3 cup thickened/heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken: Pat the chicken pieces dry with paper towels. Sprinkle them evenly with 1 tsp salt and 1/2 tsp black pepper to season.
- Brown chicken thighs: Melt the butter in a large skillet or heavy-based pot over medium-high heat. Add the chicken thighs skin-side down and cook for 4 to 5 minutes until the skin turns golden brown. Flip and cook the other side for 1 minute, then remove the thighs and set aside on a plate.
- Brown chicken drumsticks: Brown the drumsticks in the same skillet, cooking about 3 sides for 2 minutes each to get a good golden color. Remove them and set aside with the thighs.
- Sauté mushrooms and onions: Add the mushrooms, sliced onions, bay leaf, and thyme sprigs to the skillet. Cook for around 5 minutes until the mushrooms are lightly golden but not deeply browned.
- Add garlic and flour: Stir in the minced garlic and cook for 30 seconds. Then sprinkle the flour over the mixture and cook for 1 minute, stirring constantly to combine.
- Add wine and chicken stock: Pour in the white wine and chicken stock. Season with 1/4 tsp salt and 1/4 tsp pepper. Stir thoroughly, scraping the bottom of the pan to dissolve any browned bits (fond) into the sauce for extra flavor.
- Return chicken to sauce: Place the browned chicken thighs and drumsticks back into the sauce with the skin side facing up.
- Simmer covered for 10 minutes: Bring the liquid to a simmer, then reduce heat to medium-low so it’s bubbling steadily but gently. Cover with the lid and simmer for 10 minutes.
- Simmer uncovered for 20 minutes: Remove the lid and let the stew simmer for an additional 20 minutes uncovered, allowing the sauce to reduce and chicken to cook through fully. The chicken’s internal temperature should reach 75°C (167°F) or slightly higher.
- Finish creamy sauce: Remove chicken from the skillet and set on a plate. Stir in the heavy cream and bring the sauce back to a simmer. Taste and adjust seasoning with more salt if needed.
- Serve: Return the chicken to the sauce, sprinkle with chopped parsley, and serve immediately. Traditionally, this dish is served over mashed potatoes or rice, but it’s also excellent with short pasta like penne, ziti, or macaroni.
Notes
- Note 1: Using skin-on, bone-in chicken pieces adds flavor and tenderness to the stew.
- Note 2: Chardonnay or a similar dry white wine works best for deglazing and adding depth.
- Chicken should reach an internal temperature of at least 75°C (167°F) for safe consumption.
- This dish can be made ahead; flavors improve after resting overnight in the refrigerator.
