Description
Chicken Fricassée is a classic French creamy chicken stew featuring tender browned chicken thighs and drumsticks simmered in a rich sauce of mushrooms, onions, white wine, and cream. This comforting and elegant dish is perfect served over mashed potatoes, rice, or short pasta, offering a delightful balance of savory flavors and a luscious texture ideal for family dinners or special occasions.
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
Vegetables and Herbs
- 300g / 10oz white mushrooms, halved if small or cut into 4 to 6 pieces if large
- 2 medium brown onions, sliced 0.6cm (1/2in) wide
- 2 garlic cloves, finely minced
- 1 bay leaf, fresh (substitute dried if needed)
- 3 thyme sprigs or 1/2 tsp dried thyme
Cooking and Sauce Ingredients
- 4 tbsp / 60g unsalted butter
- 3 tbsp plain/all-purpose flour
- 1/2 cup white wine, preferably Chardonnay
- 3 cups low sodium chicken stock (preferably homemade)
- 1/4 tsp salt (cooking / kosher salt)
- 1/4 tsp black pepper
- 2/3 cup thickened/heavy cream
- 2 tbsp parsley, chopped
Instructions
- Season Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Evenly sprinkle 1 tsp salt and 1/2 tsp black pepper over the chicken pieces to season thoroughly.
- Brown Thighs: Melt 4 tablespoons of unsalted butter in a large skillet or heavy-based pot over medium-high heat. Place the chicken thighs skin side down and cook for 4 to 5 minutes until the skin is golden brown and crispy. Turn the thighs over and cook for 1 more minute, then transfer them to a plate to rest.
- Brown Drumsticks: In the same skillet, brown the chicken drumsticks on as many sides as possible—usually three sides—for about 2 minutes per side until nicely golden. Remove the drumsticks from the skillet and set aside with the thighs.
- Sauté Mushrooms and Onions: Add the mushrooms, sliced onions, 1 fresh bay leaf, and 3 thyme sprigs to the skillet. Cook for 5 minutes over medium heat until the mushrooms become lightly golden, stirring occasionally. Avoid over-browning.
- Add Garlic and Flour: Stir in the finely minced garlic cloves and cook for 30 seconds until fragrant. Then sprinkle 3 tablespoons of plain flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux base for the sauce.
- Deglaze with Wine and Add Stock: Pour in 1/2 cup of white wine (preferably Chardonnay). Stir and scrape the bottom of the skillet with a wooden spoon to lift up any browned bits (fond) stuck to the pan. Add 3 cups of low sodium chicken stock, along with 1/4 tsp salt and 1/4 tsp black pepper. Stir well to combine into a smooth sauce.
- Return Chicken to Sauce: Place the browned chicken thighs and drumsticks back into the sauce with the skin side facing up, partially submerged in the liquid.
- Simmer Covered for 10 Minutes: Bring the liquid to a gentle simmer. Adjust heat so the sauce bubbles steadily but not rapidly (medium-low heat). Cover the pot with a lid and let the chicken simmer gently for 10 minutes.
- Simmer Uncovered for 20 Minutes: Remove the lid and continue simmering for an additional 20 minutes. This allows the sauce to thicken and the chicken to cook through fully; the internal temperature should reach 75°C (167°F) or slightly higher.
- Add Cream to Sauce: Remove the chicken pieces to a plate. Stir 2/3 cup thickened cream into the sauce and bring it back up to a gentle simmer. Taste the sauce and adjust seasoning with more salt if needed.
- Serve: Return the chicken to the creamy sauce. Sprinkle with chopped parsley and remove the skillet from the heat. Serve immediately over mashed potatoes, steamed rice, or short pasta such as penne, ziti, or macaroni for a hearty meal.
Notes
- Note 1: Weight estimates for chicken portions are approximate and for reference.
- Note 2: Using Chardonnay or another dry white wine enhances the flavor, but non-alcoholic white grape juice with a splash of vinegar can substitute if desired.
- Ensure the internal temperature of chicken reaches 75°C (167°F) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in a microwave.
- This dish pairs well with creamy mashed potatoes, rice, or short pasta varieties.