Chicken Fricassee Recipe

Name: Chicken Fricassee
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 total); 2 tablespoons unsalted butter; 1 tablespoon olive oil; 8 oz cremini mushrooms, quartered; 1 cup frozen pearl onions, thawed; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup dry white wine; 1/2 cup heavy cream; 1 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped for garnish

French · Main course · 65 min total

Chicken Fricassee recipe videos

A classic French stew featuring tender chicken pieces simmered in a creamy white wine sauce with mushrooms and pearl onions. This comforting one-pot meal is perfect for a cozy dinner.

20
min prep

45
min cook

4
servings

520
kcal/serving

Ingredients

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

Instructions

Season chicken thighs 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 and set aside.
Reduce heat to medium. Add mushrooms and pearl onions to the pot; cook until mushrooms are browned and onions are softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir well, cooking for 1-2 minutes to remove raw flour taste. Slowly pour in chicken broth and white wine, stirring constantly to prevent lumps. Bring to a simmer.
Return chicken to the pot along with any accumulated juices. Add thyme and bay leaf. Cover and simmer over low heat for 25-30 minutes, until chicken is cooked through and tender.
Remove chicken to a serving platter. Discard bay leaf. Stir heavy cream into the sauce and simmer for 2-3 minutes until slightly thickened. Adjust seasoning with salt and pepper.
Pour sauce and vegetables over chicken. Garnish with fresh parsley and serve hot.

Tips

For a lighter version, substitute half-and-half for heavy cream.
Serve with egg noodles, rice, or crusty bread to soak up the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

More about Chicken Fricassee →

AI estimate may be inaccurate · Terms