Chicken Fricassée
A classic French stew featuring tender chicken in a rich, creamy white mushroom sauce. Juicy bone-in pieces simmer with mushrooms, onions, garlic, and aromatic herbs, then finished with cream for a luxurious, family-friendly dish. Perfect over mashed potatoes, rice, or short pasta.
| Cuisine | French |
| Category | Main Dish |
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
| Published | 8/21/2025 |
Instructions
- 1
Pat chicken pieces dry and season with 1 tsp salt and 1/2 tsp black pepper.
- 2
Melt butter over medium-high heat in a heavy-based pot. Brown chicken thighs, skin-side down, 4–5 minutes. Flip, cook 1 minute, remove to a plate.
- 3
Brown drumsticks in the same pan, about 2 minutes per side on three sides. Remove to a plate.
- 4
Add mushrooms, onions, bay leaf, and thyme. Sauté for 5 minutes until mushrooms are lightly golden.
- 5
Add garlic, stir 30 seconds. Sprinkle in flour and cook 1 minute to form roux.
- 6
Pour in white wine and chicken stock. Stir well, scraping any fond from the pan to incorporate into sauce. Season with 1/4 tsp salt and 1/4 tsp pepper.
- 7
Return chicken to the sauce, skin-side up. Bring to a simmer, cover, and cook 10 minutes over medium-low heat.
- 8
Remove lid and simmer uncovered 20 minutes until chicken reaches 75°C / 167°F internally.
- 9
Transfer chicken to a plate, stir cream into sauce, and bring to gentle simmer. Adjust seasoning if needed.
- 10
Return chicken to the sauce, sprinkle with parsley, and serve. Excellent over mashed potatoes, rice, or short pasta.
Nutrition Information
| Calories | 792 |
| Protein | 43g |
| Carbohydrates | 22g |
| Total Fat | 57g |
| Saturated Fat | 25g |
| Polyunsaturated Fat | 7g |
| Monounsaturated Fat | 20g |
| Trans Fat | 1g |
| Cholesterol | 284mg |
| Sodium | 1185mg |
| Potassium | 1021mg |
| Fiber | 2g |
| Sugar | 7g |
| Vitamin A | 1305IU |
| Vitamin C | 11mg |
| Calcium | 82mg |
| Iron | 3mg |
Recipe Notes
Chicken – Bone-in, skin-on pieces remain moist during simmering. For boneless breast, reduce simmering time and keep lid off to prevent overcooking; adjust internal temperature accordingly.
Wine – Dry white wines add depth; Chardonnay is preferred. Substitute extra stock if avoiding alcohol.
Sauce – Incorporate fond from pan for richness. Cream added at the end gives a silky, luxurious texture.
Serving – Pairs beautifully with mashed potatoes, rice, or short pasta like penne or ziti.
Source – Inspired by French chef Jean-Baptiste Alexandré for an authentic French flavour.
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