Description
Chicken Fricassée is a classic French creamy chicken stew featuring tender browned chicken thighs and drumsticks simmered with mushrooms, onions, garlic, herbs, white wine, and finished with a rich heavy cream sauce. This comforting dish is perfect for family dinners and pairs beautifully with mashed potatoes, rice, or pasta.
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
- 4 tbsp / 60g unsalted butter
Vegetables and Aromatics
- 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 (substitute dried if not available)
- 3 thyme sprigs or 1/2 tsp dried thyme
Thickening and Liquids
- 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
Finishing
- 2 tbsp chopped parsley
Instructions
- Season chicken: Pat the chicken dry thoroughly with paper towels. Sprinkle both sides evenly with 1 tsp salt and 1/2 tsp black pepper to season well.
- Brown thighs: Melt the butter in a large heavy-based skillet or 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. Flip and cook the other side for about 1 minute. Remove thighs to a plate temporarily.
- Brown drumsticks: Using the same pan, brown the chicken drumsticks on as many sides as possible—aim for about 2 minutes per side on three sides, until nicely colored. Remove to plate.
- Sauté mushrooms and onion: Add mushrooms, sliced onions, bay leaf, and thyme to the skillet. Cook for 5 minutes until mushrooms are lightly golden but not deeply browned.
- Add garlic and flour: Stir in minced garlic and cook briefly for about 30 seconds. Sprinkle in the flour and continue cooking for 1 minute to remove raw flour taste and begin a roux.
- Add wine and stock: Pour in the white wine and chicken stock along with 1/4 tsp salt and 1/4 tsp pepper. Stir well, scraping the bottom of the pan to dissolve any brown bits (fond) into the sauce for rich flavor.
- Return chicken to sauce: Place the browned chicken pieces back into the sauce with the skin side up, distributing them evenly.
- Simmer covered 10 minutes: Bring the stew to a gentle simmer and then reduce heat to medium-low. Cover with a lid and let it cook for 10 minutes. Maintain a steady bubbling but avoid rapid boiling.
- Uncover and simmer 20 minutes: Remove the lid and continue simmering uncovered for another 20 minutes until the chicken is fully cooked through and tender (internal temp 75°C/167°F or higher).
- Finish creamy sauce: Remove the chicken pieces to a plate. Stir in the thickened cream and cook until the sauce warms and begins to simmer. Taste and adjust seasoning, adding more salt if desired.
- Serve: Return the chicken to the creamy sauce. Sprinkle with chopped parsley just before serving. Traditionally served over mashed potatoes or rice, but also excellent with short pasta like penne, ziti, or macaroni.
Notes
- Note 1: Chicken weights approximate; using skin-on bone-in pieces ensures flavor and moisture retention.
- Note 2: Chardonnay wine is preferred for its fruity, dry character that complements the creamy sauce, but any dry white wine is fine.
- To ensure proper browning, do not overcrowd the pan when searing chicken; work in batches if needed.
- This dish can be prepared using a heavy skillet or a Dutch oven for even heat distribution.
- Homemade chicken stock is recommended for best flavor, but low-sodium store-bought stock also works.
- Leftovers reheat well and flavors deepen after resting overnight.
