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Chicken Fricassee
5 from 66 votes

Chicken Fricassee

Chicken Fricassee is a classic dish of chicken thighs seared and slow-cooked with aromatic vegetables, mushrooms, and herbs in a creamy white sauce made from chicken stock, white wine, and heavy cream. The sauce is enriched with butter and optionally thickened with flour and egg yolks. This recipe uses dark meat for tenderness and depth of flavor. The result is a rich, comforting meal with tender chicken pieces bathed in a silky sauce, well seasoned and balanced with herbs like thyme and parsley.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6
Calories: 753 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 3 1/2 pounds chicken thighs or a combination of legs and thighs
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium carrot diced
  • 2 celery diced, ribs
  • 12 ounces cremini mushrooms quartered
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 3 cups chicken stock low sodium
  • 1 cup white wine dry
  • 3 tablespoons flat-leaf parsley minced, Italian
  • 4 prigs thyme
  • 4 prigs parsley
  • 1 large bay leaf
  • salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 2 large egg at room temperature, yolk

Instructions

    Cup of Yum
  1. Heat a large Dutch oven or heavy pan to a touch less than medium heat. Pat the chicken very dry with paper towels and season very well with salt and pepper on both sides. Add the olive oil and begin searing the chicken skin side down. After 2 minutes, add 2 tablespoons of butter to the pan. Sear chicken for 5 minutes then flip and cook for another 3 minutes. Do not overcrowd the pot. Work in batches and place seared chicken onto a plate.
  2. Add the remaining butter and the onions, celery, and carrots to the pan. Cook until soft (about 8-10 minutes) then add the mushrooms. Continue cooking until they release their liquid (about 5 minutes). Season the veggies with a touch of salt. Add the garlic and cook until fragrant (about 1 minute) then add the flour and cook for 1 more minute stirring frequently to thoroughly incorporate.
  3. Add the wine and chicken stock to the pot. Turn heat to high and with a wooden spoon dislodge all of the flavor bits from the bottom of the pot. Cook for 1 minute then turn the heat down to medium-high.
  4. Next, add the chicken and juices to the pot skin side up along with the parsley sprigs, thyme sprigs, and bay leaf. Cook for 5 minutes or until bubbling aggressively.
  5. Turn heat down to medium-low and cover partially with a lid. Cook for approximately 30-35 more minutes or until the chicken thighs reach at least a 175f internal temperature.
  6. Once the chicken is fully cooked, move it to a plate and finish the sauce. Turn heat to high and reduce the liquid in the pot by about half. This will take about 5 minutes. At this time remove the herb sprigs and bay leaf.
  7. Whisk the egg yolks and heavy cream together in a bowl. Add 1 tablespoon of the hot cooking liquid while whisking. Continue to add the liquid 1-2 tablespoons at a time until you have added at least 1/2 a cup of the hot liquid. Pour the tempered mixture back into the pot and stir well.
  8. Add the minced parsley into the sauce and stir to combine. Taste test the sauce and season with salt and pepper to taste. For a touch more acid, add lemon juice to your liking, but the wine is normally sufficient. Return the chicken to the pot and cook for 3-5 minutes or until the chicken is hot. Serve with crusty bread. Enjoy!

Notes

  • Test the sauce before adding extra salt due to its reduced concentration to avoid over-salting.
  • Dark meat chicken thighs and legs should reach at least 175°F internally to become tender as connective tissues break down.
  • Egg yolks may be replaced with additional heavy cream if preferred for sauce richness.
  • Adding a splash of lemon juice before serving can enhance acidity but is optional because the wine provides some acidity already.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently on stove or microwave.

Nutrition Information

Calories 753kcal (38%) Carbohydrates 12.2g (4%) Protein 81.6g (163%) Fat 37.4g (58%) Saturated Fat 13.8g (69%) Cholesterol 340mg (113%) Sodium 755mg (31%) Potassium 1031mg (22%) Fiber 1.9g (8%) Sugar 3.4g (7%) Calcium 79mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 753

% Daily Value*

Calories 753kcal 38%
Carbohydrates 12.2g 4%
Protein 81.6g 163%
Fat 37.4g 58%
Saturated Fat 13.8g 69%
Cholesterol 340mg 113%
Sodium 755mg 31%
Potassium 1031mg 22%
Fiber 1.9g 8%
Sugar 3.4g 7%
Calcium 79mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.