Chicken Fricassée French stew (Print Version)
Tender chicken simmered in a rich creamy mushroom sauce with herbs and wine for a cozy meal.
# Ingredients You'll Need:
→ Poultry
01 -
4 chicken drumsticks, skin-on, bone-in (~5 oz each)
02 -
4 chicken thighs, skin-on, bone-in (~8 oz each)
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
→ Fat and Dairy
05 -
4 tablespoons unsalted butter
06 -
2/3 cup heavy cream
→ Vegetables and Herbs
07 -
10 oz white mushrooms, halved or quartered
08 -
2 medium brown onions, sliced 1/2 inch thick
09 -
2 garlic cloves, finely minced
10 -
1 bay leaf, fresh or dried
11 -
3 sprigs thyme fresh or 1/2 teaspoon dried
12 -
2 tablespoons fresh parsley, chopped
→ Liquids and Thickeners
13 -
3 tablespoons all-purpose flour
14 -
1/2 cup dry white wine (chardonnay recommended)
15 -
3 cups low-sodium chicken stock
16 -
1/4 teaspoon kosher salt
17 -
1/4 teaspoon black pepper
# Step-by-Step Instructions:
01 -
Pat chicken pieces dry with paper towels and season evenly with kosher salt and black pepper.
02 -
Melt butter over medium-high heat in a large skillet or heavy pot. Place chicken thighs skin side down, cooking 4 to 5 minutes until golden brown. Flip and cook the other side for 1 minute, then transfer to a plate.
03 -
Sear chicken drumsticks on three sides, approximately 2 minutes per side, until golden brown. Remove to the plate with thighs.
04 -
In remaining butter, add mushrooms, onions, bay leaf, and thyme. Cook for 5 minutes until mushrooms are lightly golden but not deeply browned.
05 -
Add minced garlic and stir for 30 seconds, then sprinkle flour over mixture and cook 1 minute to eliminate raw flour taste.
06 -
Pour in white wine and chicken stock, add salt and pepper. Stir well, scraping base of pan to incorporate browned bits (fond) into sauce.
07 -
Nestle chicken pieces back into the sauce skin side up, ensuring they are mostly submerged.
08 -
Bring to gentle simmer, reduce heat to medium-low to maintain steady bubbling, cover with lid and cook for 10 minutes.
09 -
Remove lid and continue to simmer gently for 20 minutes until sauce thickens and chicken reaches internal temperature of 167°F.
10 -
Transfer chicken to a plate, stir cream into the sauce and bring to a simmer. Return chicken to the pot, sprinkle with parsley and serve immediately with preferred sides such as mashed potatoes or short pasta.
# Extra Tips & Details:
01 -
Use skin-on, bone-in chicken pieces to retain moisture during braising.
02 -
For boneless chicken breast or thighs, adjust simmering times and ensure internal temperatures reach 149°F for breast and 167°F for thighs.
03 -
Dry white wine such as chardonnay imparts the best flavor; substitute with additional stock for a non-alcoholic version.