Creamy Chicken Fricassée stew served in a bowl with herbs

Chicken Fricassée (French Creamy Chicken Stew)

ByCasey Monroe

why make this recipe

Chicken Fricassée is a comforting dish that brings a taste of French cuisine to your kitchen. It’s a creamy chicken stew that is rich in flavor and perfect for a family dinner. This recipe is not only delicious but also quite simple to make, making it ideal for both experienced cooks and beginners. The blend of tender chicken, aromatic herbs, and hearty vegetables creates a satisfying meal that everyone will love.

how to make Chicken Fricassée

Ingredients

  • 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
  • 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

Directions

  1. Season chicken: Pat chicken dry with paper towels. Then sprinkle the chicken with salt and pepper.

  2. Brown thighs: Melt butter over medium-high heat in a large skillet or heavy 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.

  3. Brown drumsticks: Next, brown the drumsticks on three sides for about 2 minutes each. Then remove from the skillet.

  4. Sauté mushrooms and onion: Add mushrooms, onion, bay leaf, and thyme. Cook for 5 minutes until the mushrooms are lightly golden.

  5. Garlic and flour: Add garlic and stir for 30 seconds. Then add flour and cook for 1 minute.

  6. Wine and chicken stock: Pour in the wine and chicken stock, followed by salt and pepper. Stir, making sure to scrape the bottom of the pot to get the flavorful bits stuck to the pan.

  7. Return chicken to sauce: Place the chicken back into the sauce with the skin side up.

  8. Simmer covered for 10 minutes: Once it simmers, adjust the heat so it bubbles steadily but not too fast. Cover and simmer for 10 minutes.

  9. Uncover for 20 minutes: Remove the lid and let it simmer for an additional 20 minutes. Check that the chicken is cooked through (internal temperature should be 75°C/167°F or slightly higher).

  10. Creamy sauce: Take the chicken out and add the cream to the sauce. Stir it in and bring it back to a simmer. Taste the sauce and add more salt if needed.

  11. Serve! Return the chicken into the sauce and remove from heat. Sprinkle with parsley before serving. Traditionally served over mashed potatoes or rice, but great with short pasta like penne, ziti, or macaroni.

how to serve Chicken Fricassée

Chicken Fricassée is best served hot, right after cooking. Serve it over a bed of creamy mashed potatoes, steaming rice, or alongside a hearty pasta. A sprinkle of fresh parsley adds a nice touch of color and flavor. Consider serving with a simple green salad for a complete meal.

how to store Chicken Fricassée

To store Chicken Fricassée, let it cool completely before placing it in an airtight container. It can be kept in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove or in the microwave.

tips to make Chicken Fricassée

  • For added depth of flavor, use homemade chicken stock if possible.
  • Be careful not to overcook the chicken, as it can become dry. Check the temperature early.
  • If you prefer a thicker sauce, you can add a little more flour to the mixture or let it simmer longer to reduce.

variation

You can add vegetables like carrots or peas to the stew for additional nutrition and color. You can also use boneless chicken pieces for a quicker cooking time or substitute the white wine with apple cider for a different flavor twist.

FAQs

Can I use boneless chicken?
Yes, you can use boneless chicken pieces. They will cook faster than bone-in chicken, so reduce the cooking time.

Can I make this dish ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld together. Just reheat before serving.

What if I don’t have thyme?
If you don’t have fresh thyme, you can use dried thyme. Use about 1/2 teaspoon, as dried herbs are more concentrated in flavor.