Chicken fricassee is a classic French dish featuring tender, juicy chicken with a rich, creamy sauce and perfectly cooked veggies.
It’s an elegant but comforting meal that works well for most occasions.
The dish takes its name from the French words for “to cut up” and “to fry.” And that’s precisely what you’ll do.
Prepare the chicken and fry it with aromatic herbs, succulent mushrooms, and a splash of white wine. It’s absolutely delicious!
Why You’ll Love This Chicken Fricassee
Rich Culinary Tradition: As I mentioned, this dish is classic French fare. It’s elegant, sophisticated, and everything else that makes French cooking so beloved. So, if you want to impress your guests, this recipe will do the trick.
Cozy & Comforting: Despite its elegance, chicken fricassee is hearty and comforting. It’s ideal for cozy family dinners.
Balanced Complexity: There are three primary components in this dish: the chicken, veggies, and sauce. Together, they create a complex but harmonious taste that’s entirely satisfying.
Versatile Pairings: You can pair this main course with a wide variety of sides. Try it with rice, pasta, crusty bread, or a simple green salad.
Ingredients
- Chicken Pieces: The hearty, flavorful base of the stew, offering tender meat with crispy, golden skin. I use thighs and legs, but you could use breasts if you prefer. Just be sure to get the bone-in kind so they don’t dry out.
- Olive Oil & Butter: The rich, golden duo that sears the chicken to perfection and adds depth to the stew.
- Mushrooms: The earthy, umami-packed addition that soaks up all the delicious flavors.
- Celery, Onion, & Garlic: The classic aromatic trio that builds the savory foundation of the stew.
- All-Purpose Flour: The thickening agent that turns the broth into a luscious, velvety sauce.
- White Wine: The bright, acidic note that deglazes the pan and adds a touch of elegance to the stew.
- Chicken Broth: The flavorful liquid that forms the stew’s rich, comforting base.
- Dried Thyme & Bay Leaf: The fragrant herbs that enhance the stew with warm, earthy undertones.
- Heavy Cream: The luxurious finishing touch that adds a rich, creamy texture to the stew.
- Fresh Thyme or Parsley: The vibrant garnish that adds a pop of color and a hint of freshness to every bowl.
How to Make Chicken Fricassee
There are several steps to this recipe, but don’t let that make you nervous.
In terms of French cuisine, this dish is one of the easier ones to make.
1. PREP: Pat the chicken dry and season with salt and pepper.
2. SEAR: Heat the olive oil and butter in a large skillet. Brown the chicken on both sides, then remove and set aside.
3. SAUTÉ: In the same skillet, cook the mushrooms, celery, and onion until softened. Add the garlic, stir briefly, then mix in the flour and cook until lightly golden.
4. DEGLAZE: Slowly pour in the white wine and chicken broth, stirring to prevent lumps. Add the thyme and bay leaf.
5. SIMMER: Return the chicken to the skillet, skin side up. Bring to a boil, then reduce heat, cover, and simmer until tender.
6. FINISH: Remove the chicken, discard the bay leaf, and stir in the heavy cream. Cook until the sauce thickens slightly.
7. SERVE: Return the chicken to the skillet to heat through. Garnish with fresh parsley and serve hot with your favorite sides. Enjoy!
Tips for the Best Chicken Fricassee
Want a few final tips before trying the recipe? Here you go!
- Stick to drumsticks & thighs. Bone-in, skin-on chicken pieces will definitely provide the best results. They’re moist and tender and will soak up all the delicious flavors.
- Pat the chicken dry. It may seem like such a simple thing, but people often skip this step. Always pat your chicken dry before seasoning and cooking it. The seasonings will stick better, and the skin will crisp up beautifully.
- Brown well. Ensure the chicken is fully browned before adding it to the sauce in a later step. It won’t taste nearly as good if it isn’t.
- Deglaze if necessary. After sauteing the veggies, it’s okay to deglaze the pan with white wine. Doing so will help you scrape up all the browned bits for more flavor.
- Simmer low and slow. Some people think simmering fully browned chicken for 35 to 45 minutes is overkill. Trust me; it isn’t! That process will give you the tender, fall-off-the-bone meat that makes the dish so yummy.
- Brighten the sauce. Squeeze in a splash of fresh lemon juice at the end of the cooking process. It’ll give you a lighter, brighter sauce.
- Make it a day ahead. Believe it or not, chicken fricassee tastes best on day two! Feel free to make it, let it cool, and refrigerate it overnight. Gently reheat it before serving.
How to Store
We don’t always have leftovers at my house when I make this dish. Fortunately, when we (rarely) do, they’re easy to store.
To Store: Refrigerate the cooled leftovers in an airtight container for up to 3 days. Completely submerge the chicken in the sauce to lock in moisture.
To Reheat: Warm leftovers in a skillet over medium heat for 10 to 15 minutes. Stir occasionally to prevent sticking.
Note: I don’t recommend freezing this dish because the cream in the sauce might cause it to split.
More Hearty Chicken Dinners You’ll Love
Indian Butter Chicken
Chicken Vesuvio
Slow Cooker Chicken Tinga
Creamy Chicken Diane
Chicken Fricassee
4
servings15
1
hour671
kcalClassic Chicken Fricassee is a comforting French stew of tender chicken and mushrooms in a creamy, garlic and white wine sauce.
Ingredients
- For the Chicken
6-8 chicken pieces, bone-in and skin-on
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
- For the Stew
8-10 ounces mushrooms, sliced
2 celery stalks, sliced
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
2 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1/2 cup heavy cream
fresh thyme or parsley for garnish
Instructions
- Pat the chicken dry with paper towels and season well on both sides with salt and pepper.
- In a large, deep skillet or Dutch oven, warm the olive oil and butter over medium-high heat. Add the chicken pieces, skin-side down, and cook until browned, about 6-8 minutes. Flip the chicken and cook for an additional 4-5 minutes. Remove the chicken and set aside.
- In the same skillet, add the mushrooms, celery, and chopped onion. Sauté until the vegetables are softened and the mushrooms have released their liquid. (About 7-8 minutes.)
- Stir in the garlic, mix for a few seconds, then sprinkle over the flour. Stir and cook for 2-3 minutes, until smooth and lightly golden.
- Slowly pour in the white wine and chicken broth, stirring constantly to prevent lumps. Add the thyme and bay leaf.
- Return the chicken pieces to the skillet, making sure the skin side is up. Bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 35-45 minutes or until the chicken is cooked through and tender.
- Remove the chicken pieces from the skillet and set aside. Discard the bay leaf.
- Stir in the heavy cream and cook for an additional 5 minutes, or until the sauce has thickened slightly. Taste and adjust as needed with salt and pepper.
- Return the chicken to the skillet and heat through. Garnish with fresh thyme or parsley and serve hot with your favorite side dishes, such as rice, pasta, or crusty bread. Enjoy!
Notes
- Ensure the chicken is fully browned before adding it to the sauce in a later step. It won’t taste nearly as good if it isn’t.
- After sauteing the veggies, it’s okay to deglaze the pan with white wine. Doing so will help you scrape up all the browned bits for more flavor.
