This classic French Chicken Fricassee is the original French comfort food. A fricassee is wonderfully rich and silky white sauce that is a little thicker, like a stew. Best part is, it all comes together in one pot!
Pronounced “fri-ka-say” this is a wonderful soul warming stew made with a creamy white sauce and mushrooms, instead of the more common rich, dark brown sauces that you usually see with stews.
What is Chicken Fricassee?
Made popular in the States by Julia Child, Chicken Fricassee is a rustic and simple dish that has as many versions as there are grandmothers in France. It is more of a braising technique with a white sauce than a recipe. The white cream sauce is rich and savory and is the star of this dish.
Ingredients in Chicken Fricassee:
- Chicken. This dish is made best with bone-in, skin-on chicken thighs and drumsticks. Boneless chicken breasts or thighs would overcook and dry out during the braising time.
- Mirepoix. Similar to the Cajun trinity, the French mirepoix consists of onion, celery, and carrots as the base of it’s flavor profile.
- Mushroom. Mushrooms are the traditional vegetable included in the sauce but you could really use any vegetable that is suitable for braising.
- White wine. Any white wine that is not too woody or sweet will work. I prefer sauvignon blanc. Of course, you can just substitute more chicken stock and omit the wine if that is your preference.
- Chicken stock. Homemade is always better, but a good quality store-bought chicken stock will work just fine.
- Cream. This helps to thicken the sauce as well as making it rich, decadent, and creamy.
- Lemon juice. Adds an extra kick of acidity to round out the dish.
How to Make Chicken Fricassee:
- Season chicken well on both sides with salt and pepper. Melt butter in olive oil and brown the chicken well on both sides. Set aside.
- Reduce heat , and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Sauté, stirring occasionally, until soft , 8 to 10 minutes.
- Sauté mushrooms and cook until the mushrooms darken and begin to release liquid. Stir in flour and cook for about a minute more, make sure to scrap up any of the browned bits with a wooden spoon.
- Add white wine and chicken broth.
- Return chicken to the pot, add thyme and bay leaf. Simmer, partially covered until the internal temperature of the chicken reaches 165 degrees, about 25-30 minutes. Remove chicken to a plate, reduce sauce. Stir in cream, lemon juice, and remaining butter. Return chicken to sauce and serve.
How to Serve Chicken Fricassee:
Chicken Fricassee can be served family-style or as individual serving. Serve with a starchy side such as mashed potatoes, rice, or hot buttered noodles. Round the dish out with some nice roasted broccoli, or a big bowl of leafy greens with the light vinaigrette dressing.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
- 4 chicken thighs
- 4 chicken drumsticks
- 1 tbsp olive oil
- 3 tbsp butter divided
- 1 cup onion diced
- 2 carrots cut into large chucks
- 1/3 cup celery diced
- 8 oz cremini mushrooms sliced
- 2 tbsp all-purpose flour
- 2/3 cup dry white wine
- 4 cups chicken stock
- 3 springs fresh thyme
- 1 bay leaf
- 1/3 cup heavy cream
- 2 tbsp fresh lemon juice
- Kosher salt and fresh ground pepper
- Season chicken well on both sides with salt and pepper. Pre-heat a cast iron skillet or large Dutch oven over medium high heat. Add 2 tbsp. butter and olive oil. When the butter melts, add half of the chicken, skin side down. Brown well on all sides, about 10 minutes. Remove chicken, set aside, and repeat with remaining chicken.
- Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Sauté, stirring occasionally, until soft , 8 to 10 minutes.
- Add cremini mushrooms and cook about 4-5 minutes, stirring occasionally, until the mushrooms darken and begin to release liquid. Stir in flour, and cook for about 1 minute, or until the flour is absorbed by the vegetables. Make sure to scrap up any of the browned bits with a wooden spoon.
- Add wine, bring to a boil, stirring until liquid thickens, about 1 minute. Add broth and stir well to incorporate.
- Return chicken to the pot, skin side up, pour any juices that hae accumulated on the plate into a pot. Add thyme and bay leaf. Bring to a boil, reduce to a simmer, cook partially covered until the internal temperature of the chicken reaches 165 degrees, about 25-30 minutes. Remove chicken to a plate and simmer the sauce uncovered, until reduced slightly, about 5 minutes. Remove and discard herbs.
- Stir in cream, lemon juice, and remaining butter. Return chicken to sauce and serve.