Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family-style meal that’s easy enough for midweek, it’s a bit like a white sauce version of Coq au Vin – except it’s so much faster to make!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken Fricassée
Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This dish is a traditional French chicken stew made with a creamy white sauce with mushrooms, instead of the more common rich, dark brown sauce like you ordinarily see with stews, such as with Coq au Vin and this baked Chicken Stew.
I’m just going to tell it to you straight: the chicken is lovely (juicy, golden brown, etc etc) … but this dish is all about the creamy white sauce!!!
Ingredients in Chicken Fricassée
Here’s what you need to make Chicken Fricassée.
1. Chicken pieces
This dish is best made with skin-on, bone-in chicken pieces that stay nice and juicy after simmering in the sauce. Mind you, this is a quick stew that only calls for 30 minutes of simmering time. But still, boneless breast or thigh would overcook in this time. Having said that, I’ve included in notes in the recipe for how I would make Chicken Fricassée with breast and boneless thighs, because I know some of you will ask!!
2. Other ingredients in Chicken Fricassée
Here are the other ingredients required for Chicken Fricassée:
Garlic and onion – The foundation upon which many savoury dishes are built, and Chicken Fricassée is no exception!
Bay leaves and thyme – The herb flavourings for the sauce. Fresh is best if you have them, else dried is fine.
Butter – It’s a French dish. Say no more! 😂
Mushrooms – The traditional vegetable included in the sauce. Though really, this is such an adaptable dish that it can be made with any vegetable suitable for braising. Add those that can withstand a 30 minute braising time at the beginning, and faster-cooking vegetables (like green beans and asparagus) towards the end.
White wine – Any white wine that’s not too woody or sweet will work great here. Chardonnay in particular adds really good flavour. Substitute with more low-sodium chicken stock/broth for a non-alcoholic version.
Chicken stock/broth – This dish is extremely tasty made with regular store-bought chicken stock. But it becomes a restaurant-quality treat if you make it with homemade chicken stock! Homemade chicken stock is straightforward to make and really worth it for the added deliciousness. (Bonus: It’s lower sodium than store bought and you get extra nutrients from the bones).
Flour – Used to lightly thicken the sauce.
Cream – This also thickens the sauce as well as making the sauce rich, creamy and decadent!
How to make Chicken Fricassée
In a nutshell, Chicken Fricassée is made by browning chicken pieces in butter, then braising them in a creamy mushroom sauce thickened with a little flour. It’s a quick stew so it’s only simmered for 30 minutes on the stove which is all you need for the chicken to cook through.
Brown chicken – First, we sprinkle the chicken with salt and pepper. Then in a large skillet or pot that has a lid, melt the butter over medium-high heat. (If your pot/skillet doesn’t have a lid or you don’t have a lid from another pot that is the same size or larger, don’t stress, there’s options – I outline these in the simmering step.)
Brown the chicken thighs first, placing them in the butter skin side down. Cook them for 4 – 5 minutes until nice and golden, then turn and cook the other side for just 1 minute. Remove the thighs from the skillet to a plate or tray. Now do the drumsticks. For drumsticks, I usually sear 3 sides which gets decent coverage all around – about 2 minutes on each side. Once done, add them to the plate holding the thighs.
There will still be plenty of butter left in the skillet, which has now transformed into browned butter. Which means it’s extra tasty – woo!
Sauté mushrooms – To start the sauce, sauté the onions, mushrooms, thyme and bay leaves for around 5 minutes in the residual butter, adding the garlic towards the end. The mushrooms will change from white to light golden, but won’t go a deep golden brown. There’s no point browning mushrooms well because they will lose the colour when braised.
Then add the flour and cook it for 1 minute to cook out the raw floury taste.
Add stock and wine – Then add the wine and chicken stock. Stir well, scraping the base of the pot to dissolve all the golden bits stuck on the base of the pot into the sauce. This stuff is called “fond” and it’s concentrated flavours that makes the sauce even tastier!
Return chicken to pan – Return the chicken to the pot, skin side up. It will mostly be submerged, and that’s exactly what we want. The braising liquid will keep the chicken nice and juicy, while the chicken will absorb the tasty sauce flavour!
Simmer covered 10 minutes – Once the chicken is in the sauce, bring the liquid back up to a simmer. Then adjust the heat so it’s bubbling constantly but not boiling rapidly – see video to see what this looks like. On my stove, it’s medium heat.
Cover with a lid and cook for 10 minutes.
Uncovered 20 minutes – Remove the lid then simmer for a further 20 minutes. In this step, the sauce will reduce and thicken into a thin gravy consistency.
“When is the chicken cooked?” – By this time, the chicken will be cooked. 30 minutes mightn’t sound like long for a stew, but that’s all you need because the chicken is cooked submerged in a very hot liquid. It will be completely cooked and quite tender, though not at the “fall-apart-at-a-touch” stage which is intentional.
Now make the sauce creamy … – Remove chicken from the sauce to a plate. Add the cream, stir, then bring the sauce back up to a simmer.
Garnish and serve! Once the sauce comes back up to a simmer, return the chicken to the sauce. There’s no need to simmer the sauce after the cream is added.
Garnish with a good amount of parsley, and it’s ready to serve!
Matters of serving and eating!
How to serve Chicken Fricassée
Chicken Fricassée can be served directly in individual servings. Otherwise, serve it family-style by placing either the cooking vessel on the table or transfer the Chicken Fricassée to a large serving bowl so people can help themselves.
Starchy sides
As for what to serve with Chicken Fricassée, any sauce this good demands a starchy partner! Mashed potato is traditional (Cauliflower Mash for those going low-carb) though I was interested to learn that rice is not unheard of either.
Short pastas like macaroni, penne and ziti would also be ideal. Basically anything that let’s you enjoy every drop of that gorgeous creamy mushroom sauce!!
Side salad
We’re a little light on the vegetables in Chicken Fricassée! So round off your meal with a nice side of greens. Try a big bowl of roasted vegetables, Garlic Sautéed Spinach, a fresh French Bistro Salad, Roasted Asparagus or a big bowl of leafy greens tossed with a French Vinaigrette.
If you try this Chicken Fricassée, share below in the comments what you served it with. People want to know! 😊 – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chicken Fricassée (French creamy chicken stew)
Ingredients
Chicken
- 4 chicken drumsticks (~150g/5oz each, Note 1)
- 4 chicken thighs , skin-on and bone-in (~250g/8oz each, Note 1)
- 1 tsp salt (cooking / kosher salt)
- 1/2 tsp black pepper
- 4 tbsp / 60g unsalted butter
Stew ingredients
- 300g / 10oz white mushrooms , halved if small, or cut in 4 to 6 if large
- 2 medium brown onions , sliced 0.6cm (1/2in) wide
- 2 garlic cloves , finely minced
- 1 bay leaf , fresh (sub dried)
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tbsp flour , plain / all-purpose
- 1/2 cup white wine , preferably chardonnay (Note 2)
- 3 cups chicken stock , low sodium (preferably homemade!)
- 1/4 tsp salt (cooking / kosher salt)
- 1/4 tsp black pepper
- 2 tbsp parsley , chopped
- 2/3 cup thickened/heavy cream
Instructions
- Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
- Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
- Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
- Return chicken to sauce: Return chicken back into the sauce with the skin side up.
- Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
- Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
- Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
Recipe Notes:
Nutrition Information:
Life of Dozer
Ordinarily I hose him down with the garden hose after his beach session. But it was bitterly cold on this particular morning, so I took pity on him. #sucker (that’s me I’m referring to!).
Barb says
Oh Nagi, this dish is amazing. The sauce is so delicious and creamy.
I rarely buy heavy cream, I prefer to use sour cream. It’s a real comfy dish.
Tracy Wilkinson says
Best quick mid week recipe that’s full of flavour. We have it with buttery mash potato and sweet potato. Delish and another amazing tasty meal. My family enjoy all RTE recipes. ❤️❤️
Jody says
Another super easy, super tasty recipe from Nagi ♥️
Anne says
Soooo delicious thank you Nagi. Served with mashed potato and greens. 👍
Bea Cheslak says
Hubby and I just made this exactly as the recipe calls. We love it, so good!
Boyd Hahn says
Our family loved this. We have a dinner party here next week. There will be 10 people. We don’t have a skillet large enough to prepare a double recipe. Do you have any suggestions for doing this in two smaller batches, and then combining before serving (cooking chicken ahead of time, keeping warm until almost ready to serve, etc.) Any tips, suggestions, etc. you might have to offer would be greatly appreciated.
Julia Whitaker-L'Heureux says
>Made this recioe using your wonderful cookbook. The dish was excellent, as is your cookbook. Congratulations on being a NY Times bestseller and can’t wait for your next cookbook! Thanks
Liz Hughes says
I cooked this and I feel it has too much liquid. Looked nothing like recipe download.Has anyone reduced the litres of stock from 3 to 2.
Please advise love this recipe .
Beatrice says
The recipe calls for 3 CUPS of stock not litres. That’s 750 ml, or 3/4 L of stock. The recipe is perfect as written. 3 l would make soup!
Stuart says
It actualy asks for 1.5 cups 350ml
That will be why Nagis recipes get down graded because people do not read the recipe.
Rebekah Sides says
It specifically says 3 cups broth and 1/2 cup wine.
Stuart Hayes says
LOL. You past the reading test! I made the recipe and used 3 cups (or in my case 700ml of stock) the recipe was perfect as is every recipe I have tried on this website. I know no food blogger who test the recipes the way Nagi does.
Vicki says
Fantastic everyone loved this recipe Will definitely cook this again
chrystol dembo says
WOW!!
make this
eat this
love this
Philipp says
This is godlike ngl. Mushroom sauce tastes exactly like a mushroom soup you get at a fancy restaurant. This is now my “gotta remember” recipe. Thank you so much!
Mary says
Could you substitute with bone in turkey breast?
Marcella says
Can you put this in a slow cooker please?
Andrea Voigt says
I have made this twice now and absolutely delicious both times. Made the cauliflower mash to go with it. It makes a lot of sauce so that gets poured over steak the next day. perfect as well!
Luke Webber says
Absolute winner. My wife had two portions, which is not unknown, but they were two *full* portions so, yeah. Good one.
barkingburro says
You’ve done it again! This is now my #1 favorite recipe. I love the ease and precision of your instructions—perfect for a budding amateur cook like myself. I’ve cooked this dish twice now, with perfect results both times. And what results! This is the best thing I’ve ever served! It’s addictive, too. That sauce! OMG! Thank you!
Terri Greenwald says
Hi – what would the American equivalent of Brown onions? Sorry if it’s already been asked!
Andrea Voigt says
Aussie currently living in the US. Yellow onions are the same as brown onions.
Peta says
Hi Nagi. I can’t even remember how I discovered your site, but I have been cooking most of my dishes from recipetineats for 2 or 3 years now. Simply because you have an amazing way with food, and creating delicious recipes, Nagi!
This is the first recipe I have cooked from the new cookbook. And OMG, it is SO DELICIOUS! It has been added to My Recipetin and I will definitely be making it again.
Funny story… I pre-ordered your cookbook as a surprise for my husband, as he said he couldn’t follow recipes on his phone. Then, the day before my pre-ordered cookbook arrived, he finally worked out he CAN read recipes on his phone, and he made your Cottage Pie for dinner. LOL.
But I’m still stoked to have purchased your beautiful cookbook. It’s just a small show of support, financially, as I so appreciate discovering your site. I have been able to cook so many delicious recipes for my family, thanks to you!
Keep up the great work, and hugs to Dozer xoxo
SC says
This recipe really warrants a mention of the final volume of the whole dish. I used a 3 quart saute pan and it overflowed with sauce going *everywhere*.
Pam says
Funny, I was just looking through the comments to see the size of the pan. Thank you, I’ll use a 5 quart.
Niki says
Wanted to make a chicken and mushroom pie but, couldn’t go past this recipe. Made as instructed but, used a can of reduced cream for the sauce as well as chunks of chicken cooked for less time. Blind baked the bottom crust then filled and covered it with another layer of pastry. I’ve kept some of the sauce in reserve for another occasion. Smells and tastes amazing. Thank you Nagi. Every recipe I’ve tried of yours has been a winner.