Name: Chicken Fricassee Recipe
Prep time: 20 min
Cook time: 60 min
Ingredients: 4 chicken thighs (skin-on, bone-in – gives the dish a deep, rich flavor); 4 chicken drumsticks – adds texture variety and absorbs the sauce well; 2 tablespoons butter – for searing and building a rich base; 2 cups white mushrooms (sliced – fresh mushrooms are essential; avoid canned); 1 medium brown onion (finely chopped – brings sweetness and depth); 3 cloves garlic (minced – adds aroma and sharpness); 1 bay leaf – for subtle background flavor; 1 teaspoon fresh thyme leaves – enhances the earthy notes; 2 tablespoons all-purpose flour – helps thicken the sauce; ½ cup dry white wine – adds acidity and depth; use broth if avoiding alcohol; 1½ cups chicken stock – the base of your stew’s flavor; ½ cup heavy cream – makes the sauce luxuriously creamy; Salt – to taste; Black pepper – freshly cracked for best flavor; Fresh parsley (chopped – for garnish and a fresh finish)

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Chicken Fricassee Recipe: One-Pot French Delight

The first time I made Chicken Fricassee, I couldn’t believe how fancy it tasted for something so simple. I browned the chicken, added some mushrooms and herbs, and soon my kitchen smelled like a little French bistro.

The creamy sauce turned out better than I expected—rich, silky, and full of flavor. I served it with mashed potatoes, and it was an instant hit at my table. Now it’s my go-to when I want something cozy but still special.

Ingredients

Here’s everything you’ll need to make this creamy French-style stew at home. Use fresh ingredients for the best flavor—especially the mushrooms and herbs.

4 chicken thighs (skin-on, bone-in) – gives the dish a deep, rich flavor
4 chicken drumsticks – adds texture variety and absorbs the sauce well
2 tablespoons butter – for searing and building a rich base
2 cups white mushrooms, sliced – fresh mushrooms are essential; avoid canned
1 medium brown onion, finely chopped – brings sweetness and depth
3 cloves garlic, minced – adds aroma and sharpness
1 bay leaf – for subtle background flavor
1 teaspoon fresh thyme leaves – enhances the earthy notes
2 tablespoons all-purpose flour – helps thicken the sauce
½ cup dry white wine – adds acidity and depth; use broth if avoiding alcohol
1½ cups chicken stock – the base of your stew’s flavor
½ cup heavy cream – makes the sauce luxuriously creamy
Salt – to taste
Black pepper – freshly cracked for best flavor
Fresh parsley, chopped – for garnish and a fresh finish

Note: This recipe serves 4 people generously.

Variations

Want to make it your own? Here are some fun tweaks I’ve tried:

Use coconut cream instead of heavy cream for a dairy-free option
Swap wine with more chicken broth for a no-alcohol version
Add carrots or zucchini to sneak in some extra veggies
Try fresh rosemary instead of thyme for a bolder herbal flavor
A pinch of cayenne or paprika gives it a gentle kick

Cooking Time

Here’s how much time you’ll need:

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

Equipment You’ll Need

A few basic kitchen tools make this dish easy and enjoyable to cook.

Large cast-iron skillet or Dutch oven – perfect for browning and slow simmering
Tongs – makes it easy to flip the chicken without losing the skin
Whisk – helps blend the flour and cream into a smooth sauce
Lid or foil – essential for simmering and keeping moisture in

How to Make Chicken Fricassee?

Start by Searing the Chicken

First, I season the chicken with salt and pepper and pat it dry—this step is key for crispy skin. I heat butter in my skillet and place the chicken skin-side down, letting it brown for about 4–5 minutes before flipping. Once both sides are golden, I set the pieces aside.

Cook the Vegetables

Using the same skillet, I toss in the onions, mushrooms, thyme, and bay leaf. The smell at this point is incredible. I cook them for around 5 minutes until everything softens and the mushrooms start to caramelize. Then, I add the garlic and stir for another 30 seconds.

Make the Sauce

Next, I sprinkle in the flour and stir it into the veggies. Then I slowly pour in the wine, scraping up the brown bits stuck to the pan. Once that reduces slightly, I add the chicken stock and let it come to a gentle simmer. The base is now silky and aromatic.

Simmer the Chicken

Now I gently place the chicken back into the pan, skin-side up. I partially submerge the pieces in the sauce, cover with a lid, and let everything simmer for 10 minutes. After that, I remove the lid and continue cooking for another 20 minutes, so the sauce thickens up.

Add the Cream

Once the chicken is nearly done, I remove it briefly and stir in the heavy cream. I let it bubble gently until the sauce thickens a bit more. Then I return the chicken to the pan and spoon the creamy sauce over it. The color and smell are just amazing at this stage.

Garnish and Serve

Finally, I sprinkle fresh parsley on top and serve the chicken hot. The sauce is thick and clings to the meat beautifully. This dish is made for mashed potatoes or crusty bread to soak up every drop!

Additional Tips for Making this Recipe Better

After making this a few times, here are some personal tricks that helped me perfect it:

Pat the chicken dry so the skin gets crispy and browns beautifully
Don’t rush the mushroom sauté—they need time to release flavor
Taste as you go to adjust seasoning, especially before adding the cream
Let the sauce simmer uncovered for a bit to reduce and intensify flavors
Use fresh herbs whenever you can—they really lift the whole dish

How to Serve Chicken Fricassee?

I like to serve Chicken Fricassee in the same skillet for a rustic, homestyle feel. Mashed potatoes are my go-to side, but buttered noodles, rice, or even a toasted baguette work great. A sprinkle of fresh parsley adds color, and I always pair it with a light green salad or steamed green beans to balance out the richness. For drinks, a glass of white wine or sparkling water with lemon is perfect.

Nutritional Information

This hearty dish is satisfying and balanced. Here’s the approximate breakdown per serving:

Calories: 792
Protein: 43g
Carbohydrates: 22g
Fat: 57g

Make Ahead and Storage

Prepping Ahead

You can prep the sauce and sear the chicken a day in advance. Keep them in separate containers in the fridge. Just reheat everything gently on the stove before serving.

Storing Leftovers

I store any leftovers in an airtight container in the fridge. They stay good for up to 4 days. When reheating, I do it slowly over low heat to keep the sauce from separating.

Freezing

You can freeze Chicken Fricassee, but the cream sauce may change texture slightly. It still tastes great, though. I let it thaw overnight in the fridge before reheating.

Why You’ll Love This Recipe?

There are so many reasons I keep coming back to this comforting French classic:

Effortless but elegant: It looks and tastes impressive, but it’s really simple to make
Rich and flavorful: The creamy sauce with wine, mushrooms, and herbs is unforgettable
Versatile: Works with various cuts of chicken and allows ingredient swaps
Perfect for any event: Feels just right for both weeknight dinners and special occasions
Meal-prep friendly: Tastes even better the next day and stores beautifully

Ash Tyrrell