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This creamy French chicken stew known as Chicken Fricassée is a comforting dish that brings together tender browned chicken and a luscious white mushroom sauce. It’s a hearty midweek meal that elevates simple ingredients into something special without long cooking times. The sauce is the real star here, offering rich, velvety flavors that coat every bite of juicy chicken.
I made this recipe on a chilly evening and found it instantly comforting. Now it’s become one of the dishes I turn to whenever I want something cozy but still elegant.
Ingredients
- Chicken pieces with skin and bone in: keeps the meat juicy and flavorful during braising
- Unsalted butter: essential for developing that rich French flavor base
- White mushrooms: bring earthiness and texture to the sauce choose firm, fresh mushrooms without blemishes
- Brown onions: add sweetness and depth when gently cooked
- Garlic: for aromatic enhancement
- Bay leaf and thyme: fresh is best for vibrant herb notes, but dried works too
- Flour: helps thicken the sauce without clumping allpurpose flour is fine
- White wine preferably chardonnay: adds acidity and complexity, though more chicken stock can substitute for a non alcoholic version
- Chicken stock low sodium: homemade stock elevates the dish but storebought works well too
- Thickened cream: creates the luscious, creamy finish
- Parsley: fresh chopped for garnish and a pop of color
Instructions
- Season chicken:
- Pat the chicken dry thoroughly with paper towels and sprinkle it evenly with salt and pepper. This step helps the skin brown beautifully and enhances flavor.
- Brown chicken thighs:
- Melt butter in a large heavy-bottomed skillet or pot over medium-high heat. Place the chicken thighs skin side down and cook for about four to five minutes until the skin is a rich golden brown. Flip and cook the other side for just one minute, then transfer to a plate.
- Brown chicken drumsticks:
- Next, brown the drumsticks by searing three sides for approximately two minutes each. This seals in juices and develops flavor. Remove them to the plate with the thighs.
- Sauté mushrooms and onions:
- Add mushrooms, sliced onions, bay leaf, and thyme to the butter remaining in the pan. Cook for about five minutes until the mushrooms turn lightly golden but stop short of deep browning. This helps retain their texture through the braise.
- Add garlic and flour:
- Stir in the minced garlic and cook for thirty seconds until fragrant. Sprinkle the flour over the mixture, cooking and stirring for one full minute to eliminate the raw flour taste.
- Add wine and stock:
- Pour in the white wine and chicken stock along with a quarter teaspoon salt and black pepper. Stir thoroughly, scraping the bottom of the pan to release all the flavorful browned bits called fond. This infuses the sauce with deep umami.
- Return chicken to sauce:
- Nestle the chicken pieces back into the sauce, skin side up, so they are mostly submerged. This ensures even cooking and maximum flavor absorption.
- Simmer covered ten minutes:
- Bring the liquid to a simmer, then lower the heat so it bubbles gently without a vigorous boil. Cover with a lid and let cook for ten minutes.
- Simmer uncovered twenty minutes:
- Remove the lid and continue simmering for another twenty minutes. This step thickens the sauce to a perfect gravy like consistency and finishes cooking the chicken through.
- Make the sauce creamy:
- Lift the chicken out onto a plate and stir the cream into the sauce. Bring it back up to a gentle simmer to meld the flavors and taste to adjust seasoning.
- Serve and garnish:
- Return the chicken to the pot, briefly warming in the sauce without further simmering. Sprinkle freshly chopped parsley on top before serving. This dish is traditionally served with mashed potatoes but pairs beautifully with rice or short pasta to soak up every bit of sauce.
I adore the creamy mushroom sauce in this dish. It’s simple but feels so luxurious. I still remember the first time I served this at a family dinner and the appreciative silence around the table as everyone savored each bite.
Storage tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve the sauce’s silkiness. Avoid microwaving as it can cause the cream to break.
Ingredient substitutions
If you don’t have white wine, substitute with extra chicken stock and a squeeze of lemon juice for brightness. Heavy cream can be replaced with fullfat coconut milk in a pinch to keep the richness but add a unique flavor twist.
Serving suggestions
Serve Chicken Fricassée over creamy mashed potatoes or buttered pasta to soak up all the sauce. A crisp green salad or sautéed greens bring balance and freshness to the plate. For a rustic touch, offer crusty bread alongside for mopping up every last drop.
Final plating always makes such a difference so don’t forget a generous sprinkle of parsley — it brightens the whole dish visually and flavor wise.
Common Recipe Questions
- → What chicken cuts work best for this dish?
Skin-on, bone-in chicken thighs and drumsticks are ideal for maintaining juiciness during simmering. Boneless pieces require adjusted cooking times.
- → Can I substitute the white wine?
Yes, you can replace white wine with extra chicken stock for a non-alcoholic version, though chardonnay adds the best flavor.
- → Which vegetables complement the creamy sauce?
Mushrooms are traditional, but vegetables like green beans or asparagus can be added toward the end to retain texture and color.
- → How long should the chicken simmer?
The chicken simmers covered for 10 minutes, then uncovered for 20 minutes, allowing the sauce to thicken and the chicken to become tender.
- → What sides pair well with this dish?
Classic sides include mashed potatoes, rice, or short pastas like penne or macaroni, which help soak up the creamy mushroom sauce.