Chicken Fricassée (French creamy chicken stew)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
4 - 6 people
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Calories
792 kcal
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Course
Main Course
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Cuisine
French
Chicken Fricassée (French creamy chicken stew)
Description
In this Chicken Fricassée recipe, chicken pieces with skin and bone are first salted and peppered then browned in butter to develop a golden exterior. After removing the chicken, mushrooms, onions, bay leaf, and thyme are sautéed until the mushrooms are lightly golden. Garlic is added briefly before stirring in flour to form a roux that thickens the stew. White wine and chicken stock deglaze the pan, lifting browned bits for concentrated flavor in the sauce. The browned chicken returns to the pot skin side up, simmering covered to cook through and absorb sauce flavors.
The final touch is stirring in heavy cream and chopped parsley, enriching the sauce to create a creamy, velvety consistency that coats the tender chicken and mushrooms. This stew carries classic French notes from the butter, herbs, and wine, balanced by the savory chicken broth and cream.
Chicken Fricassée pairs well with steamed rice, crusty bread, or simple side vegetables to soak up the sauce. It's a comforting dish that showcases layered cooking techniques: browning, sautéing, deglazing, and gentle simmering, all contributing to a complex yet homey flavor profile.
For adjustments, boneless chicken requires different simmering times and temperature checks to avoid dryness. Dry white wine suits the recipe, but a substitution of chicken stock keeps it non-alcoholic. Using skin-on, bone-in pieces helps maintain moisture and texture during cooking.
Ingredients
Chicken
- 4 chicken drumstick ~150g/5oz each, Note 1
- 4 chicken thighs , skin-on and bone-in (~250g/8oz each, Note 1)
- 1 tsp salt (cooking / kosher salt)
- 1/2 tsp black pepper
- 4 tbsp / 60g butter unsalted
Stew ingredients
- 300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
- 2 brown onion sliced 0.6cm (1/2in) wide, medium
- 2 garlic finely minced, cloves
- 1 bay leaf , fresh (sub dried)
- 3 thyme or 1/2 tsp dried thyme, sprigs
- 3 tbsp flour , plain / all-purpose
- 1/2 cup white wine , preferably chardonnay (Note 2)
- 3 cups chicken stock , low sodium (preferably homemade!)
- 1/4 tsp salt (cooking / kosher salt)
- 1/4 tsp black pepper
- 2 tbsp parsley , chopped
- 2/3 cup heavy cream thickened
Instructions
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Notes
- Use skin-on, bone-in chicken pieces to prevent drying out; for boneless breasts or thighs, adjust simmering time and temperature to ensure proper doneness without drying.
- Dry white wine like chardonnay adds good flavor; substitute with more chicken stock if avoiding alcohol.
- Check internal temperature: 65°C/149°F for boneless breast, 75°C/167°F for boneless thigh to ensure safe cooking.
- This recipe is adapted from French culinary tradition and developed with input from chef Jean-Baptiste Alexandré.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792cal | 40% |
| Carbohydrates | 22g | 7% |
| Protein | 43g | 86% |
| Fat | 57g | 88% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 284mg | 95% |
| Sodium | 1185mg | 49% |
| Potassium | 1021mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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