5 from 66 votes
Chicken Fricassee Recipe
This Chicken Fricassee Recipe uses a whole chicken cut into pieces browned in butter, then cooked with pearl onions, mushrooms, garlic, and herbs. The sauce is made with flour, dry white wine, and chicken stock thickened to a gravy consistency, finished with heavy cream and lemon juice for brightness. The chicken is simmered covered until fully cooked, resulting in tender meat with a rich, creamy sauce featuring herbal notes from bay leaf, parsley, and thyme.
Prep Time
15 mins
Cook Time
45 mins
Servings:
6
Calories:
521 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.