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Chicken Fricassee (French) Recipe

French · Main course · 75 min total

A classic French braised chicken dish in a creamy white wine sauce with mushrooms and pearl onions, perfect for a comforting dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and white pepper to taste
• 1 tablespoon fresh parsley, chopped for garnish

Instructions

1. Season chicken thighs with salt and white pepper. In a large Dutch oven, heat butter and olive oil over medium-high heat. Brown chicken skin-side down for 5 minutes, then flip and brown other side for 3 minutes. Transfer to a plate.
2. Reduce heat to medium. Add pearl onions and cook for 3 minutes, stirring. Add mushrooms and cook until golden, about 5 minutes. Add garlic and cook for 1 minute.
3. Sprinkle flour over vegetables and stir for 1 minute. Pour in white wine, scraping up browned bits. Add chicken broth, cream, thyme, and bay leaf. Bring to a simmer.
4. Return chicken to pot, skin-side up, along with any juices. Cover and simmer over low heat for 30 minutes, until chicken is tender and cooked through.
5. Remove bay leaf. Adjust seasoning with salt and white pepper. Garnish with parsley and serve with rice or crusty bread.

Tips

• For a richer sauce, use chicken thighs with skin on; you can also use a whole cut-up chicken.
• Pearl onions can be substituted with a small diced yellow onion if unavailable.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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