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Chicken Fricassée

This quick French chicken stew combines tender chicken with a rich, creamy sauce, perfect for comforting family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks (~150g/5oz each) Consider using organic or free-range chicken for the best flavor.
  • 4 pieces chicken thighs, skin-on and bone-in (~250g/8oz each)
  • 1 tsp kosher or cooking salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter Let sit at room temperature for about 20 minutes before use for rich flavor.
For the Stew
  • 300 g white mushrooms, halved or quartered Fresh is best!
  • 2 medium brown onions, sliced
  • 2 cloves garlic, minced
  • 1 piece fresh bay leaf (or dried)
  • 3 sprigs thyme (or 1/2 tsp dried thyme) Thyme can be swapped for rosemary or sage.
  • 3 tbsp plain/all-purpose flour This will help thicken your stew.
  • 1/2 cup white wine (preferably Chardonnay) Chardonnay is my go-to for cooking, but any dry white wine will also work.
  • 3 cups low-sodium chicken stock
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup heavy cream For a dairy-free version, substitute with coconut cream.
  • 2 tbsp chopped parsley Garnish before serving.

Method
 

Preparation
  1. Pat dry the chicken pieces and season with salt and pepper.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat, add the chicken thighs, skin-side down, and brown for 4–5 minutes. Flip and sear for an additional minute before removing from the pan.
  3. Add drumsticks to the same skillet and brown on three sides, about 2 minutes per side. Remove and place them with the thighs.
Cooking
  1. Add mushrooms, onions, bay leaf, and thyme to the skillet. Cook for about 5 minutes.
  2. Stir in minced garlic for 30 seconds, then sprinkle in flour, stirring to coat the vegetables for about 1 minute.
  3. Pour in white wine and chicken stock, scraping the fond from the bottom of the skillet. Season with salt and pepper.
  4. Return the browned chicken to the pan, skin-side up. Cover and let it simmer for 10 minutes.
  5. Uncover and allow to simmer for an additional 20 minutes until the chicken reaches an internal temperature of 167°F (75°C).
  6. Remove the chicken once more, stir in the heavy cream, and bring the sauce to a gentle simmer. Taste and adjust seasoning.
  7. Return the chicken to the skillet, garnish with parsley, and serve hot over a bed of mashed potatoes, rice, or pasta.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.