Chicken fricassee is a classic French dish that features tender chicken pieces simmered in a creamy, savory sauce with mushrooms, onions, and herbs. It’s rich, comforting, and full of old-world charm.
Why You’ll Love This Recipe
- Deliciously creamy and flavorful sauce
- Tender, juicy chicken every time
- Made in one pot for easy cleanup
- Elegant enough for guests, simple enough for weeknights
- Pairs well with rice, mashed potatoes, or pasta
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks
- Salt and black pepper
- Butter
- Olive oil (optional)
- Onion
- Garlic
- Mushrooms
- Fresh thyme and bay leaf
- All-purpose flour
- Dry white wine
- Chicken broth
- Heavy cream
- Fresh parsley (for garnish)
Directions
- Prepare chicken: Season chicken with salt and pepper. In a large skillet or Dutch oven, heat butter over medium-high heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
- Sauté vegetables: Add mushrooms and onions to the pan. Cook until mushrooms are browned and onions are soft, about 5 minutes. Add garlic and cook for another 30 seconds.
- Create roux: Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw flavor.
- Deglaze and simmer: Add white wine and scrape up browned bits from the pan. Pour in chicken broth and bring to a simmer.
- Cook chicken: Return chicken to the pan, add thyme and bay leaf. Cover and simmer for 25–30 minutes, or until chicken is fully cooked.
- Finish sauce: Remove chicken temporarily. Stir in cream and simmer until slightly thickened. Return chicken to the sauce.
- Serve: Garnish with parsley and serve with mashed potatoes, rice, or crusty bread.
Servings and Timing
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Variations
- Substitute white wine with chicken broth for an alcohol-free version
- Use boneless, skinless chicken for quicker cooking
- Add peas or baby carrots for extra vegetables
- Substitute sour cream for heavy cream for a tangier flavor
- Use fresh tarragon or rosemary instead of thyme for a different herb profile
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Freeze: Freeze cooled fricassee for up to 2 months
- Reheat:
- Stovetop: Warm gently over medium heat, stirring occasionally
- Microwave: Heat in short bursts, covered, stirring in between
- Oven: Cover and bake at 325°F for about 20 minutes
FAQs
Can I make chicken fricassee ahead of time?
Yes, it’s even better the next day. Store in the fridge and reheat gently.
What wine is best for fricassee?
Dry white wines like Chardonnay or Sauvignon Blanc work best.
Can I use boneless chicken?
Yes, but reduce the simmering time to prevent overcooking.
How do I thicken the sauce?
Flour helps, but you can also simmer the sauce uncovered longer or add a bit more cream.
Can I skip the cream?
You can use a splash of milk or sour cream, or omit it for a lighter broth-based version.
What’s the best pan to use?
A heavy-bottomed Dutch oven or deep skillet with a lid works perfectly.
Is this dish gluten-free?
Use a gluten-free flour or cornstarch slurry instead of all-purpose flour.
Can I add vegetables?
Yes, add carrots, peas, or green beans during the last 10 minutes of cooking.
How do I know the chicken is done?
It should reach an internal temperature of 165°F and be fork-tender.
What sides pair well with fricassee?
Mashed potatoes, rice, egg noodles, or crusty bread are all excellent.
Conclusion
Chicken fricassee is a comforting, elegant dish that’s rich in flavor and surprisingly easy to prepare. With its velvety sauce and tender chicken, it’s a meal that brings both warmth and sophistication to the table. Perfect for family dinners or special occasions.
PrintChicken Fricassee
Chicken Fricassee is a comforting French classic made with tender chicken simmered in a creamy white sauce with vegetables. This one-pot dish is rich, flavorful, and perfect for a cozy dinner at home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: One Pot/One Pan
- Cuisine: French
Ingredients
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2 ½ lbs bone-in, skin-on chicken thighs and drumsticks
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Salt and black pepper, to taste
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2 tbsp olive oil
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1 tbsp butter
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1 medium onion, chopped
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2 carrots, sliced
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2 celery stalks, chopped
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2 cloves garlic, minced
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1 tbsp all-purpose flour
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½ cup dry white wine (optional)
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2 cups chicken broth
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1 bay leaf
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1 tsp fresh thyme (or ½ tsp dried thyme)
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½ cup heavy cream
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½ cup frozen peas
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2 tbsp chopped fresh parsley
Instructions
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Season the chicken with salt and pepper.
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Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, skin side down, and sear until browned on both sides. Remove and set aside.
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In the same pot, melt butter. Add onion, carrots, and celery, cooking until softened (about 5–7 minutes). Add garlic and cook for another minute.
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Sprinkle in flour and stir well, cooking for 1–2 minutes to remove the raw flour taste.
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Slowly pour in white wine (if using) and chicken broth, scraping up any browned bits.
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Return the chicken to the pot. Add bay leaf and thyme. Bring to a simmer, cover, and cook on low heat for 35–40 minutes, until chicken is tender and cooked through.
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Remove chicken temporarily. Stir in heavy cream and peas. Let sauce simmer uncovered for 5–10 minutes to thicken slightly.
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Return chicken to the pot, spoon sauce over it, and heat through.
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Garnish with fresh parsley before serving.
Notes
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You can substitute white wine with more chicken broth.
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Bone-in chicken adds more flavor, but boneless thighs work too.
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Serve with rice, mashed potatoes, or crusty bread.