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Chicken Fricassée

This chicken fricassée recipe is a streamlined version of the classic French stew. The white wine cream sauce is perfection!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 4 -6 servings
Calories: 790 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 3 pounds bone-in skin on chicken pieces drumsticks, thighs, bone-in chicken breasts or mix of all
  • 2 ½ teaspoons kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 4 tablespoons unsalted butter divided
  • 8 ounces baby bella mushrooms quartered or sliced
  • 3 medium carrots ¼-inch diced (about 1 ½ cups)
  • 2 celery stalks ¼-inch diced (about ⅔ cup)
  • 1 medium yellow onion ¼-inch diced (about 1 ½ cups)
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine or chicken stock
  • 3 cups low-sodium chicken broth
  • 10 to 12 ounces frozen pearl onions no need to thaw
  • 6 springs fresh thyme tied into a bundle
  • 1 bay leaf
  • ½ cup half-and-half
  • 1 tablespoon cornstarch
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Italian parsley chopped

Instructions

    Cup of Yum
  1. Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
  2. In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
  3. Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
  4. To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
  5. Sprinkle the flour over the top. Cook, stirring constantly, until the flour turns golden, about 1 full minute.
  6. Slowly pour in the wine, then use a wooden spoon to scrape up any browned bits on the bottom of the pot. Let cook and reduce for 2 minutes, stirring often. Add the chicken broth, stirring until smoothly combined.
  7. Add the pearl onions, thyme bundle, bayleaf, and seared chicken along with any juices that have collected on the plate. The chicken should be just submerged in liquid; if it’s not, add more broth or water until it is. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook the chicken, maintaining a very gentle simmer, for 30 minutes.
  8. Remove the lid from the pot. Fish out the thyme bundle and bayleaf and discard. In a bowl or liquid measuring cup, whisk together the half-and-half and cornstarch, until smoothly combined. Add to the pot and stir. Stir in the nutmeg.
  9. Increase the heat to bring the liquid to a simmer. Partially cover the pot and let simmer 10 minutes more. Periodically lift the lid and stir the pot, running a wooden spoon along the bottom to prevent sticking. The mixture will thicken slightly.
  10. Stir in the lemon juice, parsley, and reserved mushrooms. Carefully taste and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.

Notes

  • TO STORE: Refrigerate chicken fricassée in an airtight container for up to 3 days.
  • TO REHEAT: Warm up leftover chicken fricassée in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
  • TO STORE: Refrigerate chicken fricassée in an airtight container for up to 3 days.
  • TO REHEAT: Warm up leftover chicken fricassée in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition Information

Serving 1(of 4) Calories 790kcal (40%) Carbohydrates 28g (9%) Protein 65g (130%) Fat 41g (63%) Saturated Fat 17g (85%) Polyunsaturated Fat 6g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 215mg (72%) Potassium 1424mg (41%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 8580IU (172%) Vitamin C 18mg (20%) Calcium 139mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 790

% Daily Value*

Serving 1(of 4)
Calories 790kcal 40%
Carbohydrates 28g 9%
Protein 65g 130%
Fat 41g 63%
Saturated Fat 17g 85%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 215mg 72%
Potassium 1424mg 30%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 8580IU 172%
Vitamin C 18mg 20%
Calcium 139mg 14%
Iron 4mg 22%

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