Chicken Fricassee Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
6
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Calories
521 kcal
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Course
Main Course
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Cuisine
French
Chicken Fricassee Recipe
Description
The preparation begins by seasoning a cut whole chicken with salt and pepper, then browning it skin-side down in butter to develop color and flavor. The pan is then used to soften yellow pearl onions and quartered button mushrooms slowly over low heat. Garlic is added briefly and deglazed with lemon juice, providing subtle acidity and freshness. Flour is stirred in to create a roux, followed by gradual incorporation of dry white wine and chicken stock to build a thick sauce.
The sauce is seasoned with herbs—bay leaf, parsley sprigs, and thyme sprigs—and the chicken pieces return to the pan, cooking gently covered over low heat until all meat is cooked through to 165°F internal temperature. The heavy cream is stirred in at the end to enrich the sauce and add extra smoothness. The result is a comforting, creamy chicken dish with tender vegetables and a balanced herbal finish.
This dish can be made ahead and kept warm in a low oven before serving. Leftovers store well refrigerated for up to five days and freeze well for two months, requiring thorough thawing before reheating. Thicker sauces can be adjusted with a cornstarch slurry if necessary. The recipe can also be adapted for slow cooker use by sautéing ingredients first and then slow cooking chicken in the sauce.
Ingredients
- 1 /2 to 4 whole chicken cut into breasts, thighs, drums, and wings, pound roasting
- 2 tablespoons butter unsalted
- 2 cups yellow pearl onion peeled
- 1 pound button mushroom quartered
- 2 garlic finely minced cloves
- lemon juice of ½ lemon
- 3 tablespoons all-purpose flour
- ½ cup dry white wine 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
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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.
Notes
- Can be made up to 1 hour ahead; keep warm covered in a 200°F oven.
- Store covered in the refrigerator for up to 5 days; freezes well for up to 2 months. Thaw completely before reheating.
- Reheat on low heat in a pan with a lid or in a 350°F oven for 15-20 minutes until hot throughout.
- If sauce is not thick before adding chicken, make a slurry of 2 tablespoons cornstarch with 1 tablespoon water to thicken.
- Slow cooker option: use sauté function for steps before slow cooking chicken covered on high for 3 hours, then stir in cream before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% 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.
User Reviews
Overall Rating
5
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