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Chicken Fricassee Recipe
Ash Tyrrell

Chicken Fricassee Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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