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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!).
GOOD VERY GOOD
I made this tonight. I did use a whole cut up chicken, since it was on sale. It was delicious. I’ve never tried one of your recipes that wasn’t just awesome! Thanks for another great recipe.
You write that you will outline how to make this recipe without a lid at the simmering step but you never explain. What are my options?
NO LID TIP is at the bottom of the notes section. Just use foil. ☺️
Has anyone converted this to an instant pot/pressure cooker recipe?
I followed Nagi’s cooking instructions through 6 then transferred everything to the Instant Pot for 18 minutes using Meat/Stew (menu) low pressure. I used 2 cups of chicken stock instead of 3. It’s relatively less labour intensive. I used Sauté low pressure 3 minutes for cream. Sometimes I skipped the cream and it’s still delicious.
It was so good, I nearly cried.
Five stars. I only used chicken drumsticks but they most definitely did not detract from the taste. I’m patiently waiting for your recipe book to arrive. Gifting a book to my daughter too.
Oh my so flavorful. Sauce didn’t thicken as I wish. I added potatoes and spinach to the sauce. Tastey but needs more thickening.
delicious. I think I’ll be making this when we have company coming over next month. Chicken was perfect and the sauce was great (I added roasted red pepper as well as the mushrooms, for colour and variety).
Do you have any suggestions for preparing ahead of time for a larger group?
Nagi,
Thank you so much for sharing this recipe. It was a huge hit with me and my friends who I had over for dinner tonight. I appreciated how precise you were with the directions. It made it so easy to prepare. No guessing whatsoever. I will definitely be trying some of your other recipes. Thanks again! Rosemary
Hi Nagi,
Made this tonight and it was so delicious. My spouse sometimes gets homesick for UK “Sunday dinner.” This wasn’t quite what his mum would have made for Sunday dinner, but it did give him that Sunday Dinner feeling. Thanks again for another delicious, yet easy, recipe.
British Sunday Lunch if Roast meat of some type with various healthy vegetables, excellent roast potatoes and lashings of gravy. This recipe would make a pleasant and very different change but it is not British Sunday Lunch.
Hi. I usually make up my own recipes but looked up chicken fricasse for ideas. Just like I will be making when weather gets colder. My comment is about how I enjoyed your writing style. So often to get to a recipe I have to sort through someone’s life story -boring! I will visit again.
Second time request, please do not delete unanswered again! I am allergic to wine, but really want to try this recipe. What can I substitute in this recipe instead of white wine? Thank you for such a lovely recipe.
The recipe says that if you prefer a non-alcoholic version, you just add more chicken stock.
It says to use more chicken stock in the notes
Hi Brenda – I’m going to jump in here but hopefully Nagi will step in with her expertise if she sees this! You need the tang of the wine here for balance but you could try apple cider vinegar, white grape juice, apple juice (although personally I’d think that a bit too sweet) or just up the chicken broth/stock element.
Note 2 in the recipe states to replace the wine with chicken stock
The answer is in the recipe notes
Use chicken stock. also it wasn’t deleted your other comment is directly below this one.
You could substitute with a small splash of vinegar with the chicken stock, or omit it. It helps to deglaze the pan.
I am allergic to wine. What can I substitute in this recipe instead of white wine? Thank you for such a lovely recipe.
Brenda, maybe try a different recipe that doesn’t require wine?
This was absolutely divine! A definite crowd pleaser! So full of flavour and quite easy to make too!
A very good and tasty meal. My wife was very pleased.
This is a very good and simple recipe. I prepared a meal today and my wife loved it.
Great recipe and it is adaptable. I have made this twice using boneless chicken thighs, which is my preference. Fresh thyme is a must, as its aroma is far superior than the dried. Thank you Nagi for posting this recipe.
Very good recipe, it’s like elegant comfort food. Very flavorful, nor overwhelming to make. Thank you.
Forgot to say when to add the salt and pepper on the written Instructions but it’ll say on the video after adding the chicken broth
Wowza! My house smelled amazing and my family loved this!! I did all thighs and made two separate pans of it (the second was only 1/3 of the recipe) as my daughter is allergic to dairy. For hers I used avocado oil to brown the skin and used Ripple half & half for a dairy free creaminess. The other pan was made just as written. Both were divine!