5.0 from 66 votes
Chicken Fricassee Recipe
This delicious, easy-to-make Chicken Fricassee recipe is the perfect 1-pan meal to serve to family or friends during the week or weekends.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 521 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 1 /2 to 4 pound roasting chicken cut into breasts, thighs, drums, and wings
- 2 tablespoons unsalted butter
- 2 cups peeled yellow pearl onions
- 1 pound quartered button mushrooms
- 2 finely minced cloves of garlic
- Juice of ½ lemon
- 3 tablespoons all-purpose flour
- ½ cup Chardonnay or other dry white wine
- 3 cups chicken stock
- 1 bay leaf
- 3 parsley sprigs
- 3 thyme sprigs
- 2/3 cup heavy whipping cream
- coarse salt and fresh cracked pepper to taste
Instructions
- Season the chicken on all sides with salt and pepper.
- Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.
- Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
- Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes while frequently stirring.
- Add in the garlic, cook for a further minute, and deglaze with lemon juice.
- Stir in the flour until completely mixed in. Then add the wine and stir it in just until combined, and then add in the stock.
- Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
- Add bay leaf, parsley, thyme, salt, and pepper to the sauce and mix in.
- Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes, or until the chicken is done and cooked throughout, 165° internally.
- Remove the lid and stir in the heavy cream. Serve hot.
Cup of Yum
Notes
- Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm in the oven with a lid at 200°.
- How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze well for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.
- How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.
- If the sauce is not thick before adding the chicken, add a little slurry (2 tablespoons cornstarch mixed with 1 tablespoon water).
- For the Slow Cooker, follow steps 1-7 above on the “Sauté” function of your slow cooker. Once you add the chicken, place the lid on and slow cook on high for 3 hours. Finish by stirring in cream.
Nutrition Information
Calories
521kcal
(26%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Cholesterol
145mg
(48%)
Sodium
280mg
(12%)
Potassium
755mg
(22%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
749IU
(15%)
Vitamin C
12mg
(13%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 145mg | 48% |
| Sodium | 280mg | 12% |
| Potassium | 755mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.