Name: Chicken Fricassée (French Creamy Chicken Stew) Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 4 chicken drumsticks (~150g / 5oz each, skin-on and bone-in); 4 chicken thighs (~250g / 8oz each, skin-on and bone-in); 1 tsp salt (kosher/cooking salt); 1/2 tsp black pepper; 4 tbsp (60g) unsalted butter; 300g (10oz) white mushrooms (halved if small or quartered if large); 2 medium brown onions (sliced 0.6cm / 1/2in wide); 2 garlic cloves (finely minced); 1 bay leaf (fresh, or dried as substitute); 3 thyme sprigs (or 1/2 tsp dried thyme); 3 tbsp all-purpose flour; 1/2 cup white wine (preferably Chardonnay); 3 cups low sodium chicken stock (preferably homemade); 1/4 tsp salt (kosher/cooking salt); 1/4 tsp black pepper; 2/3 cup thickened/heavy cream; 2 tbsp fresh parsley (chopped)

Jump to Recipe· 4.4 from 27 reviews

If you’re craving a classic French comfort dish that feels like a warm hug in a bowl, you’ve got to try this Chicken Fricassée (French Creamy Chicken Stew) Recipe. With tender chicken pieces swimming in a luscious, velvety sauce enriched by mushrooms, onions, fresh herbs, and a splash of white wine, it’s nothing short of spectacular. This stew perfectly balances richness and fresh flavors, making it an ideal meal for cozy dinners or impressing friends without breaking a sweat. Let me take you through every delicious step of creating this unforgettable recipe!

Ingredients You’ll Need

A clear glass bowl filled with several raw chicken pieces including drumsticks and thighs, showing pale pink and white skin textures with some visible blood spots, is placed on a white marbled surface. A woman's hand is holding one of the drumsticks on the right side of the bowl, with light skin tone, visible fingers, and natural nails. The scene is bright and clean with soft natural light highlighting the texture of the chicken skin. photo taken with an iphone --ar 4:5 --v 7

The magic of Chicken Fricassée lies in its simplicity and quality ingredients. Each element plays a wonderful role—from the juicy chicken and earthy mushrooms to the fragrant herbs and creamy finish—that come together to create rich layers of flavor and pleasing textures.

Chicken drumsticks and thighs: Use skin-on and bone-in pieces for maximum flavor and moisture retention during cooking.
Salt and black pepper: Essential for seasoning and enhancing the natural flavors of the chicken and sauce.
Unsalted butter: Adds richness and helps brown the chicken perfectly without overwhelming the taste.
White mushrooms: Provide an earthy undertone and meaty texture that complements the creamy sauce beautifully.
Brown onions: Offer sweetness and depth; slicing evenly ensures they cook consistently.
Garlic cloves: Freshly minced for that extra punch of aromatic flavor.
Bay leaf and thyme sprigs: Classic French herbs that infuse the stew with warmth and fragrance.
Flour: Thickens the sauce, giving it that luscious, silky consistency.
White wine: Preferably chardonnay for its fruity notes, adds acidity that balances the richness.
Chicken stock: The liquid base of the stew; homemade and low sodium works best for clean, savory flavor.
Parsley: Chopped fresh for a bright, herbal finish on top.
Thickened/heavy cream: Makes the sauce irresistibly creamy and smooth.

How to Make Chicken Fricassée (French Creamy Chicken Stew) Recipe

Step 1: Season the Chicken

Start by patting your chicken pieces dry with paper towels—this helps achieve that golden, crispy skin. Then sprinkle them evenly with salt and pepper. This simple seasoning lays the foundation for all the flavors to come.

Step 2: Brown the Thighs

Melt your butter in a large skillet or heavy pot over medium-high heat. Place the chicken thighs skin side down so the fat renders and the skin crisps up beautifully. After about 4 to 5 minutes, flip them over for just a minute more to get a nice golden color. Then transfer them to a plate to rest temporarily.

Step 3: Brown the Drumsticks

Next, brown your drumsticks the best you can—turning to ensure you get some color on three sides. About 2 minutes per side does the trick. This initial browning creates a depth of flavor that makes the stew everything it should be.

Step 4: Sauté Mushrooms and Onions

Add the mushrooms, sliced onions, bay leaf, and thyme to the pot. Sauté them for about 5 minutes until the mushrooms start to show a lovely light golden hue. They won’t go deep brown here, but they’ll soften and develop sweetness that adds complexity to the dish.

Step 5: Add Garlic and Flour

Stir in the minced garlic and cook just 30 seconds to wake up its aroma without burning. Then sprinkle the flour over everything and cook for about a minute. This step is crucial because the flour forms the base that will thicken the stew’s sauce beautifully.

Step 6: Pour in Wine and Chicken Stock

Deglaze the pan with the white wine, scraping up all those flavorful brown bits stuck to the bottom. Then add the chicken stock, along with salt and pepper. This creates the stew’s flavorful, simmering liquid bath for your chicken.

Step 7: Return Chicken to the Sauce

Put the browned chicken pieces back into the pot with the skin side up, nestled gently into the sauce. This positioning helps maintain the crispness on top even as the chicken simmers.

Step 8: Simmer Covered for 10 Minutes

Bring the stew to a gentle simmer over medium-low heat. Cover with the lid and let it cook for 10 minutes. This step lets the chicken start to tenderize while absorbing the fragrant sauce flavors.

Step 9: Uncover and Simmer for 20 More Minutes

Remove the lid and continue simmering for another 20 minutes. This longer cooking time ensures your chicken is fully cooked through with an internal temperature around 75°C (167°F) and the sauce thickens nicely.

Step 10: Finish with Creamy Sauce

Take the chicken out and set it aside on a plate. Stir in the heavy cream and heat until the sauce just comes to a gentle simmer. Give it a taste and add a touch more salt if it needs a boost. This rich finish is what makes this recipe truly decadent.

Step 11: Serve and Enjoy!

Return the chicken to the pot, coating it in the creamy sauce. Off the stove, sprinkle generously with chopped parsley for a fresh pop of color and flavor. This Chicken Fricassée (French Creamy Chicken Stew) Recipe is perfect over mashed potatoes, fluffy rice, or even short pasta shapes like penne or macaroni.

How to Serve Chicken Fricassée (French Creamy Chicken Stew) Recipe

The image shows a close-up of cooked chicken pieces with crispy golden-brown skin, layered thick with creamy beige sauce being poured from a spoon onto the center piece. The sauce has a smooth texture with small bits of herbs sprinkled on and around the chicken. In the background, there is a soft blur of green leafy herbs adding a fresh touch. The chicken pieces appear tender, with some showing juicy light pink interior under the crispy skin. All the elements sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is classic and essential for brightening up the richness of the stew. You might also consider a zest of lemon or finely chopped chives to add a bit of zing and an herbal lift.

Side Dishes

This dish shines when paired with comforting sides like creamy mashed potatoes or buttery egg noodles that soak up all that luscious sauce. Rice works just as well, and creamy polenta or crusty French bread are also wonderful for mopping up every last bit.

Creative Ways to Present

For a rustic feel, serve family-style in a large casserole dish right from the stove. Alternatively, plate each serving over a nest of soft, buttery pasta or even roasted root vegetables for a modern twist that still respects tradition.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Fricassée in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it rests, making it an excellent make-ahead meal.

Freezing

If you want to freeze the stew, cool it completely first, then transfer to a freezer-safe container. It keeps well for up to 2 months. When ready, thaw overnight in the fridge for best results before reheating gently.

Reheating

Warm leftovers over low heat on the stove, stirring occasionally to prevent the cream sauce from breaking. Adding a splash of chicken stock or cream can refresh the sauce if it appears too thick after refrigeration.

FAQs

What is the origin of Chicken Fricassée?

Chicken Fricassée is a classic French dish that dates back centuries. It is a method of cooking meat by sautéing it lightly and then simmering it in a flavorful sauce often enriched with cream or egg yolks.

Can I use other cuts of chicken?

Yes, but bone-in, skin-on thighs and drumsticks are preferred for their flavor and juiciness. Breasts can dry out easily but could be used if cooked with caution and for less time.

Is white wine necessary in this recipe?

The white wine adds acidity and complexity to balance the creamy sauce, but if you prefer, you can substitute it with additional chicken stock and a splash of lemon juice.

How do I make the sauce thicker if it is too thin?

Simply simmer it uncovered for a little longer or whisk in a small slurry of flour or cornstarch mixed with water. Be sure to cook it well after adding to avoid a raw flour taste.

Can this recipe be made dairy-free?

Absolutely! Replace butter with olive oil and use coconut cream or a dairy-free cream alternative to maintain the creamy texture without dairy.

Final Thoughts

This Chicken Fricassée (French Creamy Chicken Stew) Recipe is one of those dishes that feels special yet is wonderfully approachable. Each bite offers a comforting, rich experience that’s sure to delight family and friends alike. Give it a go, and you might just find your new favorite weeknight comfort meal or a stunning dish for your next dinner party!