Chicken Fricassée creamy stew

This Chicken Fricassée is a classic French stew that brings together juicy browned chicken pieces simmered in a creamy white mushroom sauce. It’s a rustic yet elegant dish that’s perfect for cozy weeknight dinners or impressing guests without hours of prep. The rich sauce with tender chicken offers comfort food with a touch of sophistication and surprisingly quick cooking time.

I first tried this recipe when craving something comforting but lighter than usual stew and now it’s a favorite in our house for those cold evenings. The sauce really elevates the dish and everyone always asks for seconds.

Ingredients

• Chicken Pieces: Skinon bonein thighs and drumsticks keep the meat juicy and tender during braising. Avoid boneless unless you adjust cooking times.
• Unsalted Butter: Essential for browning the chicken and adds that classic French richness to the sauce. Use good quality butter for best flavor.
• White Mushrooms: Provide earthiness and texture in the sauce. Fresh firm mushrooms work best avoid anything slimy or old.
• Brown Onions: Build the savory base. Choose firm onions without soft spots.
• Garlic: Adds a subtle aromatic warmth toward the end of the sauté. Fresh peeled cloves are ideal.
• Bay Leaf and Thyme: Herbs lend authentic French flavor. Fresh herbs are best but dried will do if fresh are unavailable.
• All Purpose Flour: Used to thicken the sauce gently. Measure carefully to avoid lumps.
• White Wine: A dry white like Chardonnay adds depth and acidity balancing the creaminess. Substitute extra chicken stock if avoiding alcohol.
• Chicken Stock: Use low sodium if store bought to control salt levels. Homemade stock is a bonus for richer flavor.
• Heavy Cream: Adds smoothness and richness to the finished sauce. Choose a good quality cream with at least 35 percent fat.
• Fresh Parsley: Brightens the final dish as garnish with color and freshness.

Instructions

Season the Chicken:

Pat the chicken pieces dry completely with paper towels to ensure crisp browning. Sprinkle evenly with salt and pepper on all sides. This step is crucial for flavor and texture.

Brown the Thighs:

Melt butter in a large heavy skillet or Dutch oven over medium high heat until melted and shimmering. Place the chicken thighs skin side down and cook without moving for 4 to 5 minutes until the skin turns golden brown and crisp. Flip and cook the other side just one minute. Remove to a warm plate.

Brown the Drumsticks:

Add the drumsticks to the skillet and brown them evenly on as many sides as you can about two minutes per side. The goal is good color to build flavor. Remove and place with thighs on the plate. The butter in the pan will now be rich and nutty.

Sauté Mushrooms and Onions:

Add the sliced onions mushrooms bay leaf and thyme to the pan with the browned butter. Cook stirring occasionally for about 5 minutes until the mushrooms begin to soften and turn a light golden shade. Avoid over browning as they will lose color once braised.

Add Garlic and Flour:

Stir in the minced garlic and cook for about 30 seconds until fragrant but not burned. Sprinkle in the flour and cook stirring constantly for 1 minute. This cooks out the raw taste of the flour and helps thicken the sauce without lumps.

Add Wine and Stock:

Pour in the white wine and chicken stock carefully. Scrape the bottom of the pan with a wooden spoon to release any caramelized bits stuck to the base. These browned bits or 'fond' add tremendous flavor to the sauce. Stir until incorporated. Season again lightly with salt and pepper.

Return Chicken to Sauce:

Nestle the browned chicken pieces back into the pan skin side up. They will be partially submerged. This helps keep the meat moist and lets it soak up the sauce flavors during braising.

Simmer Covered for Ten Minutes:

Bring the liquid to a gentle simmer over medium heat. Adjust the temperature so bubbles rise steadily but do not boil rapidly. Cover the pan loosely with a lid and let it simmer for 10 minutes. This cooks the chicken through while melding the flavors.

Simmer Uncovered for Twenty Minutes:

Remove the lid and continue simmering for another 20 minutes. This step reduces the sauce thickening it to a luscious gravy consistency. The chicken will be cooked fully but still tender not falling apart.

Finish with Cream:

Transfer the chicken temporarily to a plate. Stir the heavy cream into the sauce and bring back up to a gentle simmer. Taste and adjust seasoning if needed. Return the chicken to the pan and let it warm through in the creamy sauce briefly.

Garnish and Serve:

Sprinkle freshly chopped parsley over the top for color and fresh herb aroma. Serve hot ideally over mashed potatoes or with short pasta to soak up every drop of that exquisite sauce.

Pin it

One of my favorite things about this recipe is the browned butter base It adds such an irresistible nutty depth. I remember making this for a cozy family dinner during a chilly fall weekend and everyone was smitten with how the sauce turned out perfectly luscious and balanced. The parsley brightens it up beautifully at the end.

Storage Tips

This stew keeps well refrigerated for up to three days in an airtight container. To reheat warm gently on the stovetop over low heat to prevent the cream in the sauce from breaking. You can also reheat portions in the microwave covered loosely stirring halfway through. To Freeze cool completely and transfer to a freezersafe container. It will keep for up to three months. Thaw overnight in the fridge before reheating gently.

Ingredient Substitutions

If you cannot find white mushrooms cremini or button mushrooms also work well in the sauce. To make this recipe dairy free substitute butter with a plant based alternative and use coconut cream or cashew cream in place of heavy cream though this will change the flavor profile. For a nonalcoholic version simply replace the wine with additional chicken stock and a splash of lemon juice for brightness.

Serving Suggestions

Mashed potatoes are the classic partner especially creamy buttery mashed potatoes to soak up the sauce. Short pasta shapes like penne ziti or macaroni work beautifully as they hold the sauce well. A simple green salad dressed with a light vinaigrette or some garlicky sautéed greens helps cut through the richness and add freshness to the meal.

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Serve this chicken fricassée hot with mashed potatoes or short pasta to soak up the sauce. It’s a comforting elegant meal that comes together in about an hour.

Frequently Asked Questions About Recipes

→ What cut of chicken is best for this dish?

Skin-on, bone-in chicken pieces like thighs and drumsticks work best as they keep juicy during braising and don’t overcook quickly.

→ Can I substitute the white wine?

Yes, use extra chicken stock to replace white wine for a non-alcoholic version, preferably low sodium for balance.

→ How is the sauce thickened?

The sauce is thickened first with flour cooked into the mushroom and onion base, then enriched with heavy cream to create a smooth texture.

→ What sides pair well with the dish?

Mashed potatoes, rice, or short pasta like penne or macaroni are ideal to enjoy every bit of the creamy mushroom sauce.

→ Can vegetables be added to the dish?

Yes, sturdy vegetables suitable for braising like green beans or asparagus can be added during the simmering process.

→ How long should the chicken simmer?

The chicken simmers covered for 10 minutes, then uncovered for 20 minutes, allowing it to cook through and the sauce to reduce.