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Chicken fricassee recipe in a pot with creamy white mushroom sauce and golden browned chicken pieces

Chicken Fricassee: Quick French Chicken Stew

Golden browned chicken pieces braised in a rich, creamy white mushroom sauce. A classic French stew ready in about 1 hour, easy enough for weeknights and impressive enough for guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: French
Calories: 792
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken drumsticks skin-on, bone-in, about 5 oz each
  • 4 chicken thighs skin-on, bone-in, about 8 oz each
  • 1 tsp kosher salt for the chicken
  • 0.5 tsp black pepper for the chicken
  • 4 tbsp unsalted butter 60g
  • 10 oz white mushrooms halved or quartered
  • 2 medium brown onions sliced 1/2 inch wide
  • 2 garlic cloves finely minced
  • 1 bay leaf fresh or dried
  • 3 thyme sprigs or 1/2 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 0.5 cup dry white wine Chardonnay preferred; substitute with extra chicken stock for non-alcoholic
  • 3 cups low-sodium chicken stock homemade preferred
  • 0.25 tsp kosher salt for the sauce
  • 0.25 tsp black pepper for the sauce
  • 0.67 cup heavy cream
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pot or skillet with lid

Method
 

  1. Pat chicken pieces completely dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Melt butter in a large heavy-bottomed pot over medium-high heat. Add thighs skin side down and cook without moving for 4 to 5 minutes until deeply golden. Flip and cook 1 more minute. Remove to a plate.
  3. Sear drumsticks on 3 sides, about 2 minutes per side, until browned. Remove to the plate with the thighs.
  4. Add mushrooms, sliced onion, bay leaf, and thyme to the butter remaining in the pot. Cook for 5 minutes until mushrooms are lightly golden and onions have softened.
  5. Stir in minced garlic and cook for 30 seconds. Add flour and stir constantly for 1 minute to cook out the raw taste.
  6. Pour in the wine and chicken stock. Scrape up all browned bits from the bottom of the pot. Season with 1/4 tsp salt and 1/4 tsp pepper.
  7. Return all chicken pieces to the pot, skin side up.
  8. Bring to a simmer, then reduce heat to medium-low. Cover with the lid and cook for 10 minutes.
  9. Remove the lid and continue simmering for 20 more minutes until chicken reaches an internal temperature of 167 degrees F and the sauce has thickened.
  10. Remove chicken to a plate. Stir in heavy cream and bring sauce back to a gentle simmer. Taste and adjust salt as needed.
  11. Return chicken to the pot and remove from heat. Garnish with fresh chopped parsley. Serve immediately over mashed potatoes, rice, or short pasta.

Notes

Chicken must be skin-on and bone-in for best results. For boneless breast: simmer sauce uncovered 15 minutes first, add chicken, cover and cook 6 minutes to 149 degrees F. For boneless thigh: same method, cook to 167 degrees F. Wine can be replaced with extra chicken stock for a non-alcoholic version. Homemade chicken stock significantly elevates the final dish.
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