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Chicken fricassee is the ultimate blend of comfort and elegance, perfect for weeknight dinners or special occasions. Tender chicken thighs are simmered with earthy mushrooms, sweet onions, and fragrant herbs in a rich, creamy sauce that feels both cozy and refined. This classic French chicken stew comes together in just one pot, making cleanup a breeze while delivering big on flavor. Whether you’re serving it to impress dinner guests or treating your family to something special, chicken fricassee is always a good idea!
Master the art of chicken fricassee with this easy recipe. You’re going to love how rich-flavored, creamy and satisfying this French chicken stew comes out.
A classic dish: Chicken fricassee is known and loved all over the world and now you can make your own. Easy to master: There’s nothing complicated about this recipe. In fact, it’s really straightforward. Tastes so good: The creaminess of this dish and bold flavors are really delicious.
Fricassee Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I like to use boneless skinless chicken. You could use chicken thighs if you prefer. Pearl onions: Look for pre-peeled pearl onions in the freezer section to save prep time. Vegetables: Onions, carrots and mushrooms add color, flavor and nutrients to the stew. White wine: A typical component in classic chicken fricassee. An unoaked French chardonnay would be good, or perhaps Pinot Grigio – save some to serve on the side! Garlic: Always delicious in chicken dishes. Chicken broth or chicken stock: Adds liquid to make up the sauce. Flour: To thicken up the sauce. Heavy cream: For the creamy mushroom sauce. Fresh herbs: Thyme and bay leaves are really tasty in this chicken fricassee recipe.
How to Make Chicken Fricassee
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the chicken: Pat the chicken dry with paper towels if needed. Season the chicken all over with paprika, salt and pepper. Add some oil to a skillet and sear the chicken pieces in there over a medium high heat. Remove it to a plate. Cook the vegetables: Add the butter to the same pan and add the carrots and mushrooms, cooking until golden brown over a medium heat. Start the sauce: Add the garlic and red pepper flakes and cook for a minute, then add the flour. Pour in some of the wine, scrape the pan with a wooden spoon to get any stuck-on bits up, and then add the chicken broth and remaining wine, and bring to a simmer. Add the pearl onions and thyme. Put the browned chicken back in the pan and add the bay leaves. Roast the chicken fricassee: Cover the pan and transfer it into a preheated oven. Roast for half an hour or until the chicken is cooked through. Uncover the pot and cook until the chicken skin is crispy, then remove the chicken to a plate. The finishing touches: Stir the heavy cream into the sauce and adjust the seasonings if needed. Put the chicken back in the pan, stir with the fricassee sauce and serve immediately.
Substitutions and Variations
Different vegetables: Use any fresh vegetables you like. Try leeks instead of pearl onions, small cauliflower florets and bell pepper instead of mushrooms or even a frozen vegetable medley for a quick fix. Mushrooms: Small cremini mushrooms are good or you can use plain white or chestnut mushrooms. White wine: Omit the white wine and use extra chicken broth instead. Lemon juice: A squeeze of lemon juice adds a bright zing to the flavor. Gluten-free version: Swap the flour for rice flour, quinoa flour or arrowroot. Olive oil: Sub avocado oil, vegetables oil, canola oil or any other oil you like to cook with. Fresh thyme: Although thyme is a typical ingredient in chicken fricassee recipes, you could sub freshly chopped parsley if that’s all you have.
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days. Freeze: You can freeze it in an airtight container for up to 3 months. Thaw: Defrost it in the refrigerator overnight. Reheat: You can warm it back up in a pan on the stove or in the oven.
Top Tips
Master the sear: No need to cook chicken thighs fully while browning – they’ll finish in the oven. Proper browning deepens flavor, so take your time for a golden, flavorful crust. Embrace the fat: Keep the chicken skin and any extra fat intact. These will render during roasting, enriching the sauce with bold, savory notes. Pan prep for perfection: Always preheat your skillet thoroughly before browning. A properly heated pan ensures an even sear that locks in juices and enhances flavor. Choosing the right pan: For smaller roasting pans or skillets, use 5 chicken thighs instead of 6 to prevent overcrowding. Dutch ovens and cast-iron skillets are excellent choices, while shallow, wide pans ensure even cooking and browning. Pairing options: Use the roasting time to whip up side dishes like rice, mashed potatoes or crusty bread to soak up the sauce. Reduce for depth: Allow the dish to cook uncovered during the last 10 or 15 minutes. This step reduces the sauce into a velvety texture and crisps the chicken skin beautifully. Streamline prep: Minimize prep work by chopping vegetables like carrots and mushrooms while browning the chicken. Just keep an eye on your pan to avoid overcooking. Ensure accurate baking: Preheat the oven early, as many ovens take longer to reach the correct temperature. Consider using an oven thermometer to guarantee accuracy. Toasting the flour: It’s normal for the pan to look dry while toasting flour. If the flour browns too quickly, lower the heat and deglaze with wine to maintain the right consistency.
Best Chicken Fricassee FAQs
How can I ensure the chicken comes out really tender?
For tender, fall-off-the-bone chicken, aim for an internal temperature above the 165°F minimum. Cooking the thighs covered until they reach 175°F ensures that, after the uncovered roasting and resting period, the temperature rises further, resulting in exceptionally tender meat.
What’s the best baking dish or Dutch oven for making chicken fricassee?
This recipe was created using a 12-inch, 3.3-quart braising pan. If you’re using a traditional Dutch oven (typically 10 inches in diameter with a 5.5-quart capacity), adjust by adding only half of the chicken broth (in step 6) before returning the chicken thighs to the pan. Once the chicken is in the pan, add just enough of the remaining broth to bring the liquid halfway up the thighs. Since a Dutch oven has less surface area exposed during roasting, the sauce may not reduce as much as it would in a larger braising pan. If the sauce is too thin, simply reduce it on the stovetop for a few minutes after removing the chicken, but before stirring in the cream.
My pan doesn’t have a lid, what can I use instead?
If your pan lacks a lid, cover it with foil or place an inverted baking sheet on top for the same effect.
Master the art of chicken fricassee with this easy recipe. You’re going to love how rich-flavored, creamy and satisfying this French chicken stew comes out.
Preheat the oven to 375°F with the rack in the center position.
Season chicken thighs on both sides with salt, paprika and black pepper.
Heat a large braising skillet or Dutch oven over medium heat. Add olive oil and swirl to coat.
Place the chicken skin-side down in a single layer and sear for 3 or 4 minutes until browned. Flip and sear the other side for another 3 or 4 minutes. Remove the chicken and set aside.
Add butter to the pan, then turn the heat down to medium-low.
Add the carrots and mushrooms, and cook for 5 to 7 minutes until browned and slightly softened. Stir in the garlic and red pepper flakes and cook for 1 minute.
Sprinkle in the flour and cook, stirring often, for 60 to 90 seconds to remove the raw flavor.
Deglaze the pan with half the wine, scraping up any browned bits. When the pan starts to look dry, add the remaining wine and chicken broth.
Stir in the pearl onions and thyme, then return the chicken to the pan and tuck in the bay leaves. Bring the mixture to a simmer, cover the pan and transfer it into the oven.
Roast for 30 minutes or until the chicken is very tender and reaches an internal temperature of 175°F.
Remove the lid and roast uncovered for 5 to 7 minutes until the chicken skin is crispy. Transfer the chicken to a plate.
Stir the heavy cream into the sauce and taste for seasoning, adding salt if needed.
Return the chicken to the pan and stir, then serve hot.
Notes
Master the sear: No need to cook chicken thighs fully while browning – they’ll finish in the oven. Proper browning deepens flavor, so take your time for a golden, flavorful crust. Embrace the fat: Keep the chicken skin and any extra fat intact. These will render during roasting, enriching the sauce with bold, savory notes. Pan prep for perfection: Always preheat your skillet thoroughly before browning. A properly heated pan ensures an even sear that locks in juices and enhances flavor. Choosing the right pan: For smaller roasting pans or skillets, use 5 chicken thighs instead of 6 to prevent overcrowding. Dutch ovens and cast-iron skillets are excellent choices, while shallow, wide pans ensure even cooking and browning. Pairing options: Use the roasting time to whip up side dishes like rice, mashed potatoes or crusty bread to soak up the sauce. Reduce for depth: Allow the dish to cook uncovered during the last 10 or 15 minutes. This step reduces the sauce into a velvety texture and crisps the chicken skin beautifully. Streamline prep: Minimize prep work by chopping vegetables like carrots and mushrooms while browning the chicken. Just keep an eye on your pan to avoid overcooking. Ensure accurate baking: Preheat the oven early, as many ovens take longer to reach the correct temperature. Consider using an oven thermometer to guarantee accuracy. Toasting the flour: It’s normal for the pan to look dry while toasting flour. If the flour browns too quickly, lower the heat and deglaze with wine to maintain the right consistency.
This traditional chicken fricassee is so delicious. It’s a combination of succulent chicken thighs, perfectly cooked tender vegetables and a rich and a gorgeous creamy sauce. This classic French dish pairs beautifully with mashed potatoes or you can have it with rice if you prefer.
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
