Chicken Fricassée creamy stew (Printer-Friendly)
Tender chicken braised in creamy white mushroom sauce with herbs and white wine.
# What You’ll Need:
→ Poultry
01 -
4 skin-on, bone-in chicken drumsticks (~5 oz each)
02 -
4 skin-on, bone-in chicken thighs (~8 oz each)
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
4 tablespoons unsalted butter
→ Vegetables and Herbs
06 -
10 oz white mushrooms, halved or quartered
07 -
2 medium brown onions, sliced 1/2 inch thick
08 -
2 cloves garlic, finely minced
09 -
1 fresh bay leaf (or dried)
10 -
3 sprigs fresh thyme (or 1/2 teaspoon dried)
→ Liquids and Thickening Agents
11 -
3 tablespoons all-purpose flour
12 -
1/2 cup dry white wine, preferably Chardonnay
13 -
3 cups low-sodium chicken stock
14 -
2/3 cup heavy cream
→ Finishing
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon black pepper
17 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Pat chicken pieces dry with paper towels. Sprinkle evenly with salt and black pepper.
02 -
Melt butter in a large heavy skillet or pot over medium-high heat. Place chicken thighs skin side down and cook 4 to 5 minutes until golden brown. Flip and cook 1 minute on the other side. Remove thighs to a plate.
03 -
Add drumsticks to skillet and sear on three sides, about 2 minutes per side, until nicely browned. Remove to the plate with thighs.
04 -
Add mushrooms, sliced onions, bay leaf, and thyme to the skillet. Sauté for 5 minutes until mushrooms turn lightly golden and onions soften.
05 -
Stir in minced garlic and cook for 30 seconds. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to eliminate raw flour taste.
06 -
Pour in white wine and chicken stock. Stir well, scraping the pan base to incorporate browned bits ('fond') into the sauce. Season with additional salt and pepper.
07 -
Nestle chicken pieces skin side up into the sauce, ensuring they are mostly submerged.
08 -
Bring to a gentle simmer, then reduce heat to maintain a steady bubble without boiling. Cover and cook for 10 minutes.
09 -
Remove lid and continue simmering for 20 minutes to reduce and thicken the sauce. Chicken will reach a safe internal temperature of 167°F.
10 -
Transfer chicken to a plate. Stir heavy cream into the sauce and bring to a simmer. Adjust seasoning to taste.
11 -
Return chicken to the sauce without further cooking. Sprinkle with chopped parsley and serve immediately, traditionally over mashed potatoes or with short pasta such as penne or macaroni.
# Helpful Hints:
01 -
For boneless chicken breast or thighs, simmer sauce uncovered for 15 minutes before adding chicken; cook with lid on for 6 minutes or until internal temperature reaches 149°F (breast) or 167°F (thigh).
02 -
Substitute white wine with additional low-sodium chicken stock for a non-alcoholic version.
03 -
Fresh herbs enhance flavor but dried can be used as alternatives.