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Chicken Fricassee recipes

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Chicken Fricassee recipe

Chicken Fricassee is a classic French dish that combines tender chicken with a creamy, flavorful sauce. It’s a comforting meal that’s perfect for any occasion, whether you’re cooking for family or entertaining guests. Let’s explore this delightful recipe that will surely become a favorite in your kitchen.

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To make Chicken Fricassee, you’ll need:

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  • Main Ingredients:
    • 4 bone-in, skin-on chicken thighs
    • 4 chicken drumsticks
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 2 carrots, sliced
    • 2 celery stalks, sliced
    • 1 cup mushrooms, sliced
    • 1/4 cup all-purpose flour
    • 1 cup chicken broth
    • 1/2 cup dry white wine
    • 1/2 cup heavy cream
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • Salt and pepper to taste
  • Optional Ingredients for Extra Flavor:
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon lemon juice


Prepping the Chicken:

  1. Season the chicken pieces with salt and pepper on both sides.
  2. Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat.

Chopping the Vegetables:

  1. While the chicken is browning, chop the onion, garlic, carrots, celery, and mushrooms.

Cooking the Chicken Fricassee

Browning the Chicken:

  1. Add the chicken pieces to the pot, skin side down, and brown for 5-7 minutes on each side until golden. Remove the chicken and set aside.

Creating the Base:

  1. In the same pot, add the chopped onion and garlic, sautéing until they become translucent.
  2. Add the carrots, celery, and mushrooms, cooking until they begin to soften.

Simmering the Fricassee

Adding the Broth and Wine:

  1. Sprinkle the flour over the vegetables, stirring well to coat.
  2. Gradually add the chicken broth and white wine, stirring constantly to prevent lumps.

Simmering for Tenderness:

  1. Return the browned chicken to the pot, along with the thyme and bay leaf.
  2. Bring to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the chicken is cooked through and tender.

Finishing Touches

Adding Cream and Herbs:

  1. Stir in the heavy cream and let it simmer for an additional 5 minutes.
  2. Add fresh parsley and lemon juice if using, for a burst of fresh flavor.

Adjusting Seasonings:

  1. Taste the sauce and adjust the salt and pepper as needed.

Serving Suggestions

Perfect Side Dishes:

  1. Serve Chicken Fricassee over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce.

Presentation Tips:

  1. Garnish with a sprinkle of fresh parsley for a pop of color.

Storage Tips

Keeping Leftovers Fresh:

  1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

  1. Reheat gently in a pot over medium heat or in the microwave until warmed through.


Using Different Meats:

  1. Substitute the chicken with turkey or pork for a different twist on fricassee.

Adding Different Vegetables:

  1. Incorporate vegetables like peas, bell peppers, or spinach to add variety and nutrition.

Tips for Success

Ensuring Tender Chicken:

  1. Avoid overcooking the chicken; simmer it gently to keep it tender and juicy.

Balancing the Flavors:

  1. Adjust the seasoning and acidity (with lemon juice) to balance the rich, creamy sauce.


  1. Can I Make This Dish Ahead of Time?
    • Yes, Chicken Fricassee can be made a day in advance. The flavors will deepen as it sits.
  2. How Do I Store Leftovers?
    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  3. Can I Freeze Chicken Fricassee?
    • Yes, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
  4. What Wine Should I Use?
    • Use a dry white wine such as Sauvignon Blanc or Chardonnay for the best flavor.
  5. Can I Make This Dish Dairy-Free?
    • Yes, you can substitute the heavy cream with a dairy-free alternative such as coconut milk or almond cream.


Chicken Fricassee is a timeless dish that brings together tender chicken and a rich, creamy sauce. It’s a comforting and elegant meal that’s sure to impress. Try this recipe and enjoy a taste of classic French cuisine in your own home!

Yield: 4

Chicken Fricassee recipes

Chicken Fricassee recipes

Chicken Fricassee is a classic French dish that combines tender chicken with a creamy, flavorful sauce. It's a comforting meal that's perfect for any occasion, whether you're cooking for family or entertaining guests. Let's explore this delightful recipe that will surely become a favorite in your kitchen.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 3 lb chicken thighs about 6, skin-on, bone-in
  • 2 tbsp olive oil
  • Kosher salt and pepper
  • 4 tbsp unsalted butter
  • 1 shallot chopped
  • 1 tbsp thyme chopped
  • 3 cloves garlic minced
  • 1 lb mushrooms i.e., button, shiitake, baby bella, cremini, oyster - quartered or halved
  • 3 tbsp flour
  • ½ cup white wine dry
  • 2 cups chicken stock
  • 8 oz crème fraîche
  • 2 tbsp parsley fresh, chopped, for garnish


  • Brush olive oil all over the chicken thighs. Liberally sprinkle with salt and pepper

  • Melt butter in a large skillet over medium-high heat. Place the chicken thighs, skin-side down, in the butter. Sear until the skin is browned and crisp, about 5 minutes. Use a pair of tongs to flip the chicken thighs over and cook for another minute. Remove from the pan and place on a plate or platter. Set aside.

  • Remove most of the fat and butter that is in the skillet (leave about 2 tbsp).

  • Over medium heat, add the shallots and thyme and cook until softened, about 2 to 3 minutes. Add the garlic and cook, stirring often, for another 30 seconds.

  • Add the mushrooms and cook, stirring often, until they are softened and beginning to release some liquid, about 5 to 8 minutes (If the mushrooms are too dry during this step, add in another 1 to 2 tbsp of butter). Sprinkle with salt and pepper.

  • Add the flour to the mushrooms and stir to coat for about 1 minute.

  • Carefully whisk in the wine and bring to a boil. Lower the heat and whisk in the chicken stock, 1 tsp salt, and ½ tsp black pepper. Whisk and/or stir with a spoon to remove any clumps. Simmer for about 5 minutes until starting to thicken.

  • Nestle the chicken thighs in the sauce, skin-side up. Add in any collected juices, too. Turn the heat down a little (to medium-low). Cover the skillet and let simmer for 30 minutes.

  • Remove the chicken from the sauce and stir in the crème fraîche. Bring to a low simmer. Add the chicken back into the sauce. Serve at once with sauce spooned over the chicken either on a platter or on individual plates, passing additional sauce at the table.

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