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Chicken Fricassée (French Creamy Chicken Stew) Recipe

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4.4 from 27 reviews

  • Author: Maggie
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Description

Chicken Fricassée is a classic French creamy chicken stew featuring tender, browned chicken thighs and drumsticks simmered in a rich mushroom and onion sauce enhanced with white wine and fresh herbs. Finished with heavy cream and parsley, this comforting dish is perfect served over mashed potatoes, rice, or short pasta for a hearty meal.

Ingredients

Chicken

  • 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

Sauce and Vegetables

  • 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)

Instructions

  1. Season chicken: Pat the chicken thighs and drumsticks dry thoroughly with paper towels. Sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper on all sides to season the meat.
  2. Brown thighs: Heat 4 tbsp unsalted butter over medium-high heat in a large heavy-based skillet or pot with a lid. Place the chicken thighs skin side down and cook for 4 to 5 minutes until the skin is golden brown and crisp. Flip the thighs and cook the other side for 1 minute. Remove thighs to a plate and set aside.
  3. Brown drumsticks: In the same skillet, brown the drumsticks by cooking about 3 sides, approximately 2 minutes each side, until golden. Remove drumsticks and place on the plate with the thighs.
  4. Sauté mushrooms and onion: Add the mushrooms, sliced onions, 1 bay leaf, and 3 thyme sprigs to the skillet. Cook for about 5 minutes, stirring occasionally, until the mushrooms turn a light golden color but not deep brown.
  5. Add garlic and flour: Stir in the minced garlic and sauté for 30 seconds until fragrant. Sprinkle 3 tbsp flour evenly over the vegetables and stir constantly, cooking for 1 minute to remove the raw flour taste.
  6. Add wine and chicken stock: Pour in 1/2 cup white wine and 3 cups chicken stock. Add 1/4 tsp salt and 1/4 tsp black pepper. Stir well, scraping the bottom of the pan to dissolve the browned bits (fond) into the sauce, enriching the flavor.
  7. Return chicken to sauce: Nestle the browned chicken pieces skin side up back into the sauce in the skillet.
  8. Simmer covered for 10 minutes: Bring the sauce to a gentle simmer and reduce heat to medium-low, maintaining a gentle bubbling. Cover with a lid and simmer for 10 minutes to cook the chicken through.
  9. Uncover and simmer 20 minutes: Remove the lid and continue simmering uncovered for an additional 20 minutes. This allows the sauce to thicken slightly and the chicken to finish cooking, reaching an internal temperature of 75°C (167°F) or slightly higher.
  10. Finish with cream: Transfer the chicken to a serving plate temporarily. Stir 2/3 cup heavy cream into the sauce and bring it to a gentle simmer. Taste and adjust seasoning with additional salt if needed.
  11. Serve: Return the chicken pieces to the creamy sauce, sprinkle generously with chopped fresh parsley, and remove from heat. Serve the fricassée hot over mashed potatoes, rice, or short pasta such as penne or ziti for a delicious, comforting meal.

Notes

  • Use skin-on, bone-in chicken parts for best flavor and texture.
  • Homemade or low sodium chicken stock enhances the natural taste of the dish.
  • Chardonnay is preferred for the white wine but any dry white wine will work.
  • Make sure to brown the chicken well to develop deeper flavors.
  • This dish pairs beautifully with mashed potatoes, rice, or pasta.
  • Monitor simmering temperature to prevent boiling which can toughen the chicken.
  • Bay leaf and thyme add classic French herb notes, but can be adjusted to personal preference.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipeworthsaving.com/chicken-fricassee-french-creamy-chicken-stew-recipe/