So, I wanted to tell you about this recipe called Chicken Fricassée, which is basically a French chicken stew that feels really comforting and homely. It’s made with chicken pieces simmered in a creamy mushroom sauce, and the whole thing comes together without needing hours in the kitchen.
It’s quick enough to make on a weeknight, and it works perfectly as a cosy dinner meal when you want something filling but not too heavy. Since it’s warm and creamy, it’s not really a breakfast or snack type of dish, but for lunch or dinner it’s just right. And now, let’s talk a little more about what Chicken Fricassée actually is.
What is Chicken Fricassée?
Chicken Fricassée is a traditional French chicken stew that’s made with browned chicken pieces simmered in a creamy white mushroom sauce. Unlike darker stews such as Coq au Vin, this one has a lighter, velvety sauce that feels rich but not too heavy. It’s the kind of dish that brings together simple ingredients in a way that feels comforting and satisfying.
It’s usually served as a main meal, most often for lunch or dinner, because the sauce pairs so well with starchy sides like mashed potatoes, rice, or pasta. In French cooking, it’s considered a rustic family-style dish, something you can put on the table for everyone to share. That’s why it’s loved for being both homely and a little bit special at the same time.
Why You’ll Love This Recipe:
Quick to make: Even though Chicken Fricassée looks like a fancy French stew, it actually comes together in about an hour, which makes it much easier to fit into a normal weeknight routine.
Simple ingredients: The recipe mostly uses everyday items like chicken, mushrooms, onions, garlic, and cream, so you don’t have to go searching for anything unusual or hard to find.
Beginner-friendly: The steps are straightforward, and since the chicken simmers in the sauce, it stays juicy without needing complicated techniques, which makes it easy even if you don’t cook often.
Customizable dish: You can swap the vegetables or adjust the seasoning depending on what you have at home, so it works well with whatever is available in your kitchen.
Family-style meal: Because it’s served with sides like mashed potatoes, rice, or pasta, it feels like a complete meal that everyone at the table can enjoy together.
Ingredients Needed:
When you make Chicken Fricassée, you don’t really need anything too fancy, but each ingredient has its own role that helps bring the dish together.
- Chicken pieces – They give the stew its main flavor and stay juicy while simmering in the sauce.
- Butter – Adds richness and helps brown the chicken for extra taste.
- Onion and garlic – Build the base flavor and make the sauce more savory.
- Mushrooms – Bring texture and earthiness that balance the creamy sauce.
- Bay leaf and thyme – Add a gentle herby aroma that makes the dish feel more complete.
- White wine – Lifts the flavor and adds a little depth to the sauce.
- Chicken stock – Creates the body of the stew and blends everything together.
- Flour – Helps thicken the sauce so it’s smooth and not watery.
- Cream – Makes the sauce rich, silky, and comforting.
- Parsley – Used at the end for freshness and a bit of color.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Chicken Fricassée:
Step 1: Season and Brown the Chicken
First, you’ll want to pat the chicken pieces dry and sprinkle them with a little salt and pepper so they have some flavor before cooking. Then melt butter in a large pan and place the chicken skin-side down. Let it cook until the skin turns golden and crisp, because this adds both taste and texture. Flip the pieces just briefly to seal the other side, then set them aside on a plate.
Step 2: Cook the Vegetables and Herbs
In the same pan, use the leftover butter to sauté the onions, mushrooms, thyme, and bay leaf. Stir them around until the mushrooms soften and the onions look lightly golden. Add the garlic near the end so it doesn’t burn. This step builds the base flavor of the sauce, and you’ll notice the kitchen smells really good at this point.
Step 3: Add Flour, Wine, and Stock
Sprinkle in the flour and stir it for a short while so the raw taste cooks out. Then pour in the white wine and chicken stock, scraping the bottom of the pan to release the browned bits stuck there. Those bits are called fond, and they give the sauce a deeper flavor. The liquid should start to look smooth and slightly glossy as it comes together.
Step 4: Simmer the Chicken in the Sauce
Place the chicken pieces back into the pan, skin side up, so they are mostly covered by the liquid. Cover the pan and let the chicken simmer gently, which keeps it juicy while absorbing the flavors of the sauce. After a while, remove the lid and continue simmering so the sauce reduces and thickens into a light gravy. The chicken should be tender but still hold its shape.
Step 5: Finish with Cream and Garnish
Take the chicken out for a moment, stir in the cream, and bring the sauce back to a gentle simmer. The sauce will turn silky and rich, and you can taste it to adjust the seasoning if needed. Return the chicken to the pan, sprinkle with fresh parsley, and it’s ready to serve. The sauce should look smooth and creamy, perfect for spooning over mashed potatoes or rice.
💡 Pro Tip: Always remove the chicken before adding the cream. This makes it easier to stir the cream smoothly into the sauce and control the heat so it doesn’t split. Once the sauce is silky and balanced, add the chicken back in so it gets coated evenly and stays tender.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Control the heat: Keep the pan at medium heat when browning the chicken so the skin turns golden without burning, because too much heat will make the butter smoke and the chicken uneven.
Texture of sauce: When adding flour, stir it well until it blends smoothly, since this prevents lumps and helps the sauce stay glossy later.
Ingredient swap: If you don’t want to use wine, replace it with extra chicken stock, which still gives flavor without changing the texture.
Juicy chicken: Always use bone-in pieces if you can, because they stay tender during simmering and don’t dry out as quickly as boneless cuts.
Vegetable timing: Add softer vegetables like green beans or asparagus near the end, so they don’t overcook and lose their bite.
Tasty Variations to Try:
- Herb swap: Try rosemary instead of thyme if you want a slightly stronger flavor that feels more earthy.
- Mushroom change: Use a mix of mushrooms like cremini or portobello to give the sauce a deeper taste.
- Low-carb option: Skip the mashed potatoes and serve Chicken Fricassée with cauliflower mash or zucchini noodles for a lighter meal.
- Seasonal twist: Add peas or asparagus in spring, or root vegetables like parsnips in winter, so the dish feels fresh for the season.
- Cream alternative: If you prefer something lighter, you can use half-and-half or even plain yogurt stirred in at the end for a softer creaminess.
- Extra flavor: A small splash of lemon juice before serving can brighten the sauce and balance the richness.
Serving Suggestions:
1. Perfect for dinner:
Chicken Fricassée works best as a cozy dinner meal, especially when you want something filling but not too heavy. It’s a family-style dish that feels right for sharing at the table.
2. Serve with starchy sides:
The creamy sauce pairs well with mashed potatoes, rice, or short pasta like penne or macaroni. These sides soak up the sauce and make the meal more complete.
3. Add fresh greens:
Since the stew itself is rich, it balances nicely with a simple salad, sautéed spinach, or roasted vegetables. This way, you get freshness along with the creamy chicken.
Storage & Reheating Tips:
- How long it keeps: Chicken Fricassée stays good in the fridge for about three days, and you can also freeze it for a couple of months if you want to save leftovers.
- Best storage method: Place the chicken and sauce together in an airtight container, because keeping them sealed helps maintain the flavor and prevents the sauce from drying out.
- Simple reheating advice: Warm it gently on the stove over low heat, stirring the sauce so it doesn’t split, or use the microwave in short intervals until heated through.
Frequently Asked Questions (FAQ):
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Can I substitute the wine?
Yes, if you don’t want to use wine in Chicken Fricassée, you can simply replace it with extra chicken stock. The flavor will still be good, just a little lighter.
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Can I make it ahead of time?
You can cook the stew earlier in the day and reheat it gently before serving. The sauce may thicken slightly, so just add a splash of stock or cream to loosen it.
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Why is my sauce too thin?
If the sauce feels watery, let it simmer uncovered a little longer so it reduces. The flour and cream should help it become smooth and glossy.
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Is this recipe suitable for lighter diets?
You can use skinless chicken pieces and swap cream for yogurt or half-and-half. It won’t be as rich, but it will still taste comforting.
Chicken Fricassée
Description
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces simmered in a creamy mushroom sauce. It’s a rustic family-style dish that feels comforting yet simple enough for a weeknight dinner. The sauce is rich, silky, and perfect for serving with mashed potatoes, rice, or pasta.
Ingredients
Instructions
- Pat 4 chicken drumsticks (~150g/5oz each) and 4 chicken thighs (~250g/8oz each) dry with paper towels, then season with 1 tsp salt and ½ tsp black pepper.
- Melt 4 tbsp (60g) unsalted butter in a large heavy-based pot over medium-high heat. Place chicken thighs skin-side down and cook until golden brown (about 4–5 minutes). Flip briefly for 1 minute, then remove to a plate.
- Brown drumsticks on three sides, about 2 minutes each, then remove to the same plate.
- In the same pot, sauté 300g (10oz) white mushrooms, 2 medium brown onions (sliced ½ inch wide), 1 bay leaf, and 3 thyme sprigs (or ½ tsp dried thyme) for about 5 minutes until softened and lightly golden. Add 2 garlic cloves, finely minced, and stir for 30 seconds.
- Sprinkle 3 tbsp plain/all-purpose flour over the vegetables and stir for 1 minute to cook out the raw taste.
- Pour in ½ cup dry white wine (preferably Chardonnay) and 3 cups low-sodium chicken stock. Stir well, scraping the bottom to release browned bits (fond). Season with ¼ tsp salt and ¼ tsp black pepper.
- Return chicken pieces to the pot, skin side up, making sure they are mostly submerged. Cover with lid and simmer gently for 10 minutes.
- Remove lid and continue simmering uncovered for 20 minutes until chicken is cooked through and sauce reduces to a light gravy consistency.
- Transfer chicken briefly to a plate, stir in ⅔ cup thickened/heavy cream, and bring sauce back to a gentle simmer. Taste and adjust seasoning if needed.
- Return chicken to the sauce, sprinkle with 2 tbsp fresh parsley, chopped, and serve hot with mashed potatoes, rice, or pasta.
Notes
- Use bone-in chicken pieces for best flavor and juiciness.
- If avoiding wine, replace with extra chicken stock.
- Homemade chicken stock makes the sauce richer and more restaurant-like.
Nutrition Facts
Servings 6
Serving Size 1 thigh or drumstick with sauce
- Amount Per Serving
- Calories 792kcal
- % Daily Value *
- Total Fat 57g88%
- Saturated Fat 25g125%
- Trans Fat 1g
- Cholesterol 284mg95%
- Sodium 1185mg50%
- Potassium 1021mg30%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 43g86%
- Vitamin A 1305 IU
- Vitamin C 11 mg
- Calcium 82 mg
- Iron 3 mg
- Vitamin D 95 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
