Chicken Fricassee (France) Recipe

Name: Chicken Fricassee (France)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium yellow onion, diced; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1/2 cup dry white wine (e.g., Sauvignon Blanc); 1 cup chicken broth, low sodium; 1/2 cup heavy cream; 1 tsp dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tbsp fresh parsley, chopped for garnish

French · Main course · 65 min total

Chicken Fricassee (France) recipe videos

A classic French stew where chicken is gently simmered in a creamy white wine sauce with mushrooms and onions, resulting in tender meat and a rich, velvety sauce.

20
min prep

45
min cook

4
servings

580
kcal/serving

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1/2 cup dry white wine (e.g., Sauvignon Blanc)
1 cup chicken broth, low sodium
1/2 cup heavy cream
1 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, chopped for garnish

Instructions

Pat chicken thighs dry with paper towels; season generously with salt and pepper.
In a large Dutch oven or heavy pot, heat butter and olive oil over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Reduce heat to medium. Add onion and mushrooms to the pot; cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over vegetables; stir and cook for 2 minutes. Slowly pour in white wine, scraping up any browned bits. Add chicken broth, heavy cream, thyme, and bay leaf; stir to combine.
Return chicken to the pot, skin-side up, along with any accumulated juices. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, until chicken is cooked through and tender.
Remove bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve over rice, egg noodles, or mashed potatoes.

Tips

For a richer sauce, substitute half the chicken broth with additional heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
This dish can be made ahead; the flavors deepen overnight.

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