This is our chef JB‘s Chicken Fricassée recipe. It’s a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family-style meal that’s easy enough for midweek, it’s a bit like a white sauce version of Coq au Vin – except it’s so much faster to make!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken Fricassée
Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This dish is a traditional French chicken stew made with a creamy white sauce with mushrooms, instead of the more common rich, dark brown sauce like you ordinarily see with stews, such as with Coq au Vin and this baked Chicken Stew.
I’m just going to tell it to you straight: the chicken is lovely (juicy, golden brown, etc etc) … but this dish is all about the creamy white sauce!!!
Ingredients in Chicken Fricassée
Here’s what you need to make Chicken Fricassée.
1. Chicken pieces
This dish is best made with skin-on, bone-in chicken pieces that stay nice and juicy after simmering in the sauce. Mind you, this is a quick stew that only calls for 30 minutes of simmering time. But still, boneless breast or thigh would overcook in this time. Having said that, I’ve included in notes in the recipe for how I would make Chicken Fricassée with breast and boneless thighs, because I know some of you will ask!!
2. Other ingredients in Chicken Fricassée
Here are the other ingredients required for Chicken Fricassée:
Garlic and onion – The foundation upon which many savoury dishes are built, and Chicken Fricassée is no exception!
Bay leaves and thyme – The herb flavourings for the sauce. Fresh is best if you have them, else dried is fine.
Butter – It’s a French dish. Say no more! 😂
Mushrooms – The traditional vegetable included in the sauce. Though really, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Add those that can withstand a 30 minute braising time at the beginning, and faster-cooking vegetables (like green beans and asparagus) towards the end.
White wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Substitute with more low-sodium chicken stock/broth for a non-alcoholic version.
Chicken stock/broth – This dish is extremely tasty made with regular store-bought chicken stock. But it becomes a restaurant-quality treat if you make it with homemade chicken stock! Homemade chicken stock is straightforward to make and really worth it for the added deliciousness. (Bonus: It’s lower sodium than store bought and you get extra nutrients from the bones).
Flour – Used to lightly thicken the sauce.
Cream – This also thickens the sauce as well as making the sauce rich, creamy and decadent!
How to make Chicken Fricassée
In a nutshell, Chicken Fricassée is made by browning chicken pieces in butter, then braising them in a creamy mushroom sauce thickened with a little flour. It’s a quick stew so it’s only simmered for 30 minutes on the stove which is all you need for the chicken to cook through.
Brown chicken – First, we sprinkle the chicken with salt and pepper. Then in a large skillet or pot that has a lid, melt the butter over medium-high heat. (If your pot/skillet doesn’t have a lid or you don’t have a lid from another pot that is the same size or larger, don’t stress, there’s options – I outline these in the simmering step.)
Brown the chicken thighs first, placing them in the butter skin side down. Cook them for 4 – 5 minutes until nice and golden, then turn and cook the other side for just 1 minute. Remove the thighs from the skillet to a plate or tray. Now do the drumsticks. For drumsticks, I usually sear 3 sides which gets decent coverage all around – about 2 minutes on each side. Once done, add them to the plate holding the thighs.
There will still be plenty of butter left in the skillet, which has now transformed into browned butter. Which means it’s extra tasty – woo!
Sauté mushrooms – To start the sauce, sauté the onions, mushrooms, thyme and bay leaves for around 5 minutes in the residual butter, adding the garlic towards the end. The mushrooms will change from white to light golden, but won’t go a deep golden brown. There’s no point browning mushrooms well because they will lose the colour when braised.
Then add the flour and cook it for 1 minute to cook out the raw floury taste.
Add stock and wine – Then add the wine and chicken stock. Stir well, scraping the base of the pot to dissolve all the golden bits stuck on the base of the pot into the sauce. This stuff is called “fond” and it’s concentrated flavours that makes the sauce even tastier!
Return chicken to pan – Return the chicken to the pot, skin side up. It will mostly be submerged, and that’s exactly what we want. The braising liquid will keep the chicken nice and juicy, while the chicken will absorb the tasty sauce flavour!
Simmer covered 10 minutes – Once the chicken is in the sauce, bring the liquid back up to a simmer. Then adjust the heat so it’s bubbling constantly but not boiling rapidly – see video to see what this looks like. On my stove, it’s medium heat.
Cover with a lid and cook for 10 minutes.
Uncovered 20 minutes – Remove the lid then simmer for a further 20 minutes. In this step, the sauce will reduce and thicken into a thin gravy consistency.
“When is the chicken cooked?” – By this time, the chicken will be cooked. 30 minutes mightn’t sound like long for a stew, but that’s all you need because the chicken is cooked submerged in a very hot liquid. It will be completely cooked and quite tender, though not at the “fall-apart-at-a-touch” stage which is intentional.
Now make the sauce creamy … – Remove chicken from the sauce to a plate. Add the cream, stir, then bring the sauce back up to a simmer.
Garnish and serve! Once the sauce comes back up to a simmer, return the chicken to the sauce. There’s no need to simmer the sauce after the cream is added.
Garnish with a good amount of parsley, and it’s ready to serve!
Matters of serving and eating!
How to serve Chicken Fricassée
Chicken Fricassée can be served directly in individual servings. Otherwise, serve it family-style by placing either the cooking vessel on the table or transfer the Chicken Fricassée to a large serving bowl so people can help themselves.
Starchy sides
As for what to serve with Chicken Fricassée, any sauce this good demands a starchy partner! Mashed potato is traditional (Cauliflower Mash for those going low-carb) though I was interested to learn that rice is not unheard of either.
Short pastas like macaroni, penne and ziti would also be ideal. Basically anything that let’s you enjoy every drop of that gorgeous creamy mushroom sauce!!
Side salad
We’re a little light on the vegetables in Chicken Fricassée! So round off your meal with a nice side of greens. Try a big bowl of roasted vegetables, Garlic Sautéed Spinach, a fresh French Bistro Salad, Roasted Asparagus or a big bowl of leafy greens tossed with a French Vinaigrette.
If you try this Chicken Fricassée, share below in the comments what you served it with. People want to know! 😊 – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chicken Fricassée (French creamy chicken stew)
Ingredients
Chicken
- 4 chicken drumsticks (~150g/5oz each, Note 1)
- 4 chicken thighs , skin-on and bone-in (~250g/8oz each, Note 1)
- 1 tsp salt (cooking / kosher salt)
- 1/2 tsp black pepper
- 4 tbsp / 60g unsalted butter
Stew ingredients
- 300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
- 2 medium brown onions , sliced 0.6cm (1/2in) wide
- 2 garlic cloves , finely minced
- 1 bay leaf , fresh (sub dried)
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tbsp flour , plain / all-purpose
- 1/2 cup white wine , preferably chardonnay (Note 2)
- 3 cups chicken stock , low sodium (preferably homemade!)
- 1/4 tsp salt (cooking / kosher salt)
- 1/4 tsp black pepper
- 2 tbsp parsley , chopped
- 2/3 cup thickened/heavy cream
Instructions
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Recipe Notes:
Nutrition Information:
Life of Dozer
Ordinarily I hose him down with the garden hose after his beach session. But it was bitterly cold on this particular morning, so I took pity on him. #sucker (that’s me I’m referring to!).
I am so glad I have a huge container of chicken broth ready 🙂 This is one recipe I have never tried and it ticks all of the boxes for me, the cream that was earmarked for homemade butter might just be diverted here, YUMM , thank you again and hugs to doggy , although I would dodge his breath after the big eyeball 😛
Oh I hope you try it Gazza, I’d love to know what you think!!! N x
Hi Nagi
I love your website and totally trust your recipes. You are numero uno for great cooking!
Thanks so much Pat, that’s such an amazing compliment! 🥰 N x
This has got to be one of my all-time favorites. The one they serve at La Colombe d’Or in St Paul de Vence in France is amazing. And so is yours! Have to have this at least once a week in cooler weather!
Oh lovely Suzanna!!! N x
Yes – thrilled to bits tho’ I do not remember having the fricassee there ! Probably one of my very, very favourite restaurants in the world . . . my daughters would have lunch every day they could convince us to drive up from Monte Carlo and go outside the gates for all the ‘old guys’ show them how to play petanque under the trees !!! But we probably had the fricassee if we got past the best hams and cheeses in the world 🙂 !!!
I’ll be having dinner there in 2nd week of October twice, so can’t wait. Have to stop myself from having it on consecutive nights! And they’re still out there playing petanque!
Nagi, I have very fond memories of chicken fricassee as this was the meal my 16 year old boyfriend cooked on our 1st date night. We’re about to celebrate our 33rd wedding anniversary so, as we’ll still be in lockdown, we can cook this recipe together 💕
That’s so lovely Karen!!! Happy anniversary, I hope you both have a fabulous day! N x
How lovely Karen G!
Oooooooh!! Looks yum! Definitely on the menu for tomorrow.
Got everything on the recipe!
Thanks Nagi
P.S I was in such a rut and you saved me! ❤❤
Perfect Bella, I hope you enjoy!! N x
Thank you Nagi &
Team. Your recipes are the best so easy to follow and tasty..
Dozer is the perfect taste tester. The shower scene, are we allowed to invade his privacy? If someone has a funny tummy what can I use instead of cream?
I love cream so it’s not me. Thanks to you all for these fabulous recipes. What a treat to work in your kitchen.
You’re so welcome Winifred!! Maybe I should have censored the photo 😂 A funny tummy because of lactose? If so, there’s lactose free cream available here that would be the perfect sub! N x
Hi Nagi
Yes Lactose intolerance, so that might be the go, the lactose free cream.
We can but try.
Dozer 🐾
Hi Winifred. As a funny tummy sufferer myself, I sub dairy cream with Aldi’s organic coconut cream. I find it doesn’t add a coconut flavour, just yummy creaminess.
I’ve also read that raw cashews can be blended into a cream and wont split in recipes but I haven’t tried that myself.
Good luck!
Thankyou so much. Great tips.
I think I’m missing something, when are the onions added to the cooking process. At this very moment I have the Truly Crispy Oven Baked Chicken Wings in the oven, boy do they smell good!
The onion is cooked with the mushrooms etc. step 4
Being a Japanese I used to eat cooked fish eyeballs being told it makes kids smart😅 if I think back it makes me feel a bit sick and it didn’t make me smart🙄 I’m sure it will make Dozer extra smart🤩
Btw I love your recipes – Japanese precision there😉
😂 That’s the best!!!! N x
Oh, that looks so good!!! On the menu for the weekend, will report back!
Sorry Dozer – the fish eye got a thumbs down from me, but if you enjoyed it, it’s all good!!!! <3
He can have your share then alimak 😉 N x
Sound yummy
It really is Kay, I hope you get a chance to try it! N x
Sugar, Celi – this must be the very, very most retro dish ALL of Europe cooks !!! We don’t even try translate the name – ‘kana frikassee’ in Estonian – easy, fast, foolproof and blooming tasty ! Uhuh ! Make it the same way . . . since I began over 60 years ago – actually a big compliment to you !!! I would love to find one matter different – nope – yes, must put it on the roster !! Hugs to the Big Boy and hope our homes won’t rock and roll in the next day or two ! We surely did not need this . . . hugs bigtime . . .
Great review
Oops ! Forgot the fish eye ! Surely the most desired part of any steamed fish at any dinner party – but I do prefer mine steamed – OMG !!!
Could you please include metric details for the liquid ingredients? Cups are too confusing for this UK simpleton! 😉
I hear you! Just added 🙂 Always remind me if I forget!! N xx
😁 thank you v much!
Some dogs will eat just about anything. One of my dogs ate l lb of dry salted codfish (not soaked), over one pound of chocolate Easter eggs (emergency vet visit and overnight hospital stay). She picked strawberries, ate corn on the cob. If food was left out unattended it disappeared. She developed pancreatitis so had to be on a strict diet the last years of her life. A friend had a lab who lived with a beagle. The lab learned to open the freezer (bottom of the frig) and the dogs would binge when the humans weren’t home.
Cheeky thing!!! They truly are garbage disposals!!! 😂 N x
Yep, they are smart little devils, especially when it comes to food 😄
That looks good and delicious Nagi☺ thank you for sharing i will definitely make for my family. We are chicken meat lovers so we’ll definitely love it.
Hi Nagi, long-time reader/cooker, first-time commenter; I cooked up a batch of chicken stock today – HUGE success 🙂 – this is tonight’s dinner! Thanks as always for your expertise and good humour.
You’re so welcome Peter!! N x