One of the things I love most about French cuisine is that it is a study in duality. Any time I’m looking for a dish that is both comforting and elegant, versatile yet refined, simple yet stunning, I almost inevitably turn to The Art of French Cooking by Julia Child. If you don’t have it on hand already, you should definitely add a copy to your cookbook collection.
And, while I love a classic French dish like French Onion Soup, Coq au Vin, and Sole Meuniere, there’s something particularly delightful about chicken fricessée. From the golden brown skin to the lusciously creamy wine sauce studded with mirepoix and mushrooms, this simple French chicken entrée is superlative in every sense of the word.
What You Need To Make This Recipe
Bone-in, skin-on chicken pieces – I prefer dark meat chicken like bone-in chicken thighs and drumsticks here, as they’re extra succulent and don’t tend to dry out as easily. Feel free to use chicken leg quarters or swap in bone-in, skin-on chicken breasts instead. Alternatively, you can break down a whole chicken into parts.
Mirepoix – made with 2 parts onion, 1 part celery, and 1 part carrot, this veggie mix is a sacred trinity in French cuisine. While I prefer to use yellow onion, white or red onion will work just fine. You can also swap in shallots in a pinch.
White button mushrooms – while you’re free to purchase them pre-sliced, I find the quality and price both tend to be better when you slice them yourself. You can also use cremini (Baby Bella) mushrooms if you prefer.
White wine – any dry, preferably French, white wine like Chardonnay is ideal here. And, since you only need about ½ cup, there will be plenty left in the bottle for pairing with dinner!
Chicken broth – either store-bought chicken broth or homemade chicken stock will work beautifully here. If you have the choice, go for a lower-sodium or unsalted broth so you have greater control over the final seasoning.
Heavy cream – with a minimum milkfat of 36%, heavy cream creates a sauce with a velvety texture and rich flavor. Feel free to use slightly lighter whipping cream, which can range from 30-36% milkfat.
Fresh herbs – earthy thyme and lemony parsley help to round out the white wine cream sauce beautifully.
How To Make Chicken Fricasée
1. Sprinkle both sides of the chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a large skillet, warm the olive oil over medium-high heat. Add the chicken pieces skin side down, cooking until the skin is browned, about 3 to 4 minutes on each side. Remove the chicken from the skillet and let rest on a plate.
3. Reduce the flame to medium heat. Add the butter to the skillet and swirl until melted. Add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring frequently until softened, about 7 minutes.
4. Stir in the wine and cook until the wine reduces by half, about 4 to 5 minutes.
5. Stir in the broth, cream, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer.
6. Return the chicken and the resting juices to the skillet, and reduce the heat to medium-low. Simmer until the chicken is cooked through, registering 165F on a meat thermometer when inserted into the thickest portion of the chicken pieces, and the sauce is slightly thickened, about 25 minutes.
Serve immediately garnished with parsley.
Pro Tips For Making This Recipe
- For a thicker sauce, remove the chicken after 25 minutes of cooking and continue to simmer the sauce until you reach your desired consistency. Alternatively, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir the slurry into the sauce, cooking and stirring until thickened. Then, return the chicken to the creamy sauce.
- Consider air-drying your chicken. Moisture is the enemy of browning. In order to achieve the signature golden skin on traditional chicken fricassee, I find that patting the chicken pieces dry with a clean paper towel, seasoning them, and then placing them on a plate back in the fridge (uncovered) for 4-24 hours to dry is the best method. It adds a little bit of prep work, but it’s worth it in the end.
- Invest in an instant-read meat thermometer. For food safety, chicken should hit an internal temperature of 165°F, but you also don’t want to overcook it or risk drying out the meat. Using a thermometer is the easiest way to get deliciously replicable results every single time without guessing about the cooking time.
Frequently Asked Questions
Chicken Fricassée is a classic French chicken stew that brings together tender chicken pieces in a creamy white wine sauce infused with the earthy essence of mushrooms and fresh herbs. The result is a dish that’s comforting and rich in flavor while also feeling refined, making it a go-to choice when you’re seeking a balance between indulgence and elegance in every delectable bite.
To create a well-rounded and satisfying meal, consider serving Chicken Fricassée with buttery mashed potatoes, fluffy white rice, or even a bed of buttered egg noodles to soak up the delectable mushroom cream sauce. For a touch of freshness, a crisp green salad or blanched vegetables can provide a delightful contrast to the rich flavors of the dish. And of course, crusty bread or warm dinner rolls are ideal for sopping up every last bit of that irresistible sauce.
Transfer any leftovers to an airtight container, then store them in the fridge for up to 5 days or in the freezer for up to 3 months. To serve, allow to defrost overnight in the fridge, then warm in the microwave or in a skillet until the chicken reaches an internal temp of 165F.
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If you’ve tried this Chicken Fricassée recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Fricassée
Equipment
- Large skillet
Ingredients
- 3 bone-in, skin-on chicken thighs
- 3 chicken drumsticks
- 1½ teaspoons salt divided
- 1 teaspoon ground black pepper divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion (52g)
- ½ cup chopped carrot (26g)
- ½ cup chopped celery (26g)
- 8 ounces white mushrooms sliced (227g)
- 3 garlic cloves minced
- ½ cup white wine (120mL)
- 1½ cups chicken broth (360mL)
- 1 cup heavy cream (240mL)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Sprinkle both sides of the chicken pieces with 1 teaspoon salt and ½ teaspoon pepper.
- In a large skillet, warm the olive oil over medium-high heat. Add the chicken pieces, cooking until the skin is browned, about 3 to 4 minutes on each side. Remove the chicken from the skillet and let rest on a plate.
- Reduce the heat to medium. Add the butter to the skillet and swirl until melted. Add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring frequently until softened, about 7 minutes. Stir in the wine and cook until the wine reduces by half, about 4 to 5 minutes.
- Stir in the broth, cream, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer.
- Return the chicken and the resting juices to the skillet, and reduce the heat to medium-low. Simmer until the chicken is cooked through, registering 165F on a meat thermometer when inserted into the thickest portion of the chicken pieces, and the sauce is slightly thickened, about 25 minutes. Serve immediately garnished with parsley.
Notes
- For a thicker sauce, remove the chicken after 25 minutes of cooking and continue to simmer the sauce until you reach your desired consistency. Alternatively, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir the slurry into the sauce, cooking and stirring until thickened. Then, return the chicken to the creamy sauce.
- Consider air-drying your chicken. Moisture is the enemy of browning. In order to achieve the signature golden skin on traditional chicken fricassee, I find that patting the chicken pieces dry with a clean paper towel, seasoning them, and then placing them on a plate back in the fridge (uncovered) for 4-24 hours to dry is the best method. It adds a little bit of prep work, but it’s worth it in the end.
- Invest in an instant-read meat thermometer. For food safety, chicken should hit an internal temperature of 165°F, but you also don’t want to overcook it or risk drying out the meat. Using a thermometer is the easiest way to get deliciously replicable results every single time without guessing about the cooking time.
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