If you’re looking for a timeless, comforting meal that’s full of rich flavor and elegance, Chicken Fricassee is the perfect recipe to master. This French classic features tender chicken pieces simmered in a velvety, creamy white wine sauce with mushrooms, onions, and herbs. It’s a dish that feels fancy yet is surprisingly easy to make. I tried serving it with buttered egg noodles, and the sauce clung beautifully to every strand. Whether for a cozy family dinner or a dinner party centerpiece, this comforting dish brings warmth and sophistication to the table.
Why You’ll Love This Recipe
Chicken Fricassee combines rustic comfort with classic French flair. The chicken becomes melt-in-your-mouth tender as it gently simmers in a luscious sauce made with white wine, stock, and cream. Every spoonful bursts with depth from aromatic herbs, buttery mushrooms, and slow-cooked onions. What makes it even better is its versatility—it pairs beautifully with rice, pasta, mashed potatoes, or even crusty bread to soak up the sauce. It’s hearty enough for winter yet elegant enough for special occasions.
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Chicken Fricassee – A Classic French Comfort Dish
- Total Time: 1 hr
- Yield: 4 servings
- Diet: Halal
Description
Chicken Fricassee is a classic French comfort dish made with tender pieces of chicken simmered in a creamy white wine and mushroom sauce. It’s rich, elegant, and bursting with flavor — perfect for cozy family dinners or special occasions.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Season chicken pieces with salt and pepper.
- In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat. Add chicken and brown on all sides, about 5–7 minutes. Remove and set aside.
- In the same pan, add onion, carrots, and garlic. Sauté for 3–4 minutes until softened.
- Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes to reduce slightly.
- Add chicken broth, thyme, and bay leaves. Stir to combine.
- Return chicken to the pan, cover, and simmer gently for 35–40 minutes, until chicken is tender and cooked through.
- Remove chicken to a plate. Stir in the heavy cream and simmer sauce for 5 minutes to thicken slightly. Adjust seasoning with salt and pepper.
- Return chicken to the sauce to warm through. Discard bay leaves and garnish with parsley before serving.
Notes
- Serve with mashed potatoes, rice, or buttered egg noodles to soak up the sauce.
- For extra richness, stir in a splash of lemon juice or a knob of butter before serving.
- This dish tastes even better the next day — store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Simmered
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Pieces: Bone-in, skin-on thighs and drumsticks are traditional, adding flavor and tenderness to the sauce.
Butter: Adds richness and forms the base for the sauce.
Olive Oil: Helps brown the chicken evenly without burning the butter.
Flour: Used to thicken the sauce, creating that signature creamy consistency.
Chicken Broth: The flavorful liquid that forms the foundation of the fricassee.
White Wine: Adds brightness and depth—choose a dry white wine like Chardonnay or Sauvignon Blanc.
Onion: Brings sweetness and depth to the sauce.
Garlic: Enhances the overall aroma and savory flavor.
Carrots and Celery: Add subtle sweetness and texture to the dish.
Mushrooms: Bring earthy, umami richness—cremini or button mushrooms work best.
Heavy Cream: Provides the luxurious creaminess that defines Chicken Fricassee.
Egg Yolk (optional): Whisked into the cream for a richer, silkier finish (a classic French touch).
Bay Leaf and Thyme: Add aromatic herbal notes that complement the creamy sauce.
Lemon Juice: A splash at the end brightens the dish and balances the richness.
Salt and Pepper: Essential for seasoning each layer of flavor.
Parsley: Chopped fresh parsley adds color and freshness before serving.
Directions
Pat the chicken pieces dry and season generously with salt and pepper. Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and sear until golden brown on both sides, about 5–7 minutes per side. Remove and set aside.
In the same pan, add onion, carrots, and celery. Sauté for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir for a minute to form a roux. Gradually whisk in the chicken broth and wine, scraping up any brown bits from the bottom of the pan.
Return the chicken to the pan, add bay leaf and thyme, and bring to a gentle simmer. Cover and cook over low heat for 35–40 minutes, or until the chicken is fully cooked and tender. Remove the chicken and keep warm.
Add the mushrooms to the pan and cook for 5 minutes until tender. Whisk the cream and (if using) egg yolk together in a small bowl, then slowly stir it into the sauce. Simmer gently for a few minutes until the sauce thickens slightly—don’t let it boil. Add a splash of lemon juice and adjust seasoning to taste.
Return the chicken to the sauce, spoon it over the pieces, and let it warm through for a few minutes. Garnish with fresh parsley before serving.
Essential Equipment:
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Perfect for serving 4–6 people as a hearty main course.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. Add a splash of broth or cream if the sauce thickens too much. You can also freeze the cooked chicken and sauce for up to 2 months—thaw in the fridge overnight before reheating.
Variations and Customizations
White Wine-Free Version: Replace wine with extra chicken broth and a splash of lemon juice.
Mushroom-Free Option: Skip mushrooms and add peas or asparagus for a lighter twist.
Dijon Chicken Fricassee: Stir in a teaspoon of Dijon mustard for a tangy depth.
Herb Lovers’ Version: Add rosemary or tarragon for extra aromatic flavor.
Vegetable Boost: Add leeks, parsnips, or spinach for added nutrition and texture.
Lightened-Up Version: Use half-and-half instead of cream for a lighter sauce.
Garlic Lovers’ Edition: Double the garlic for a bolder, savory punch.
Rustic Country Style: Leave the chicken skin on and serve directly from the skillet for a rustic presentation.
Elegant Dinner Party Version: Use boneless chicken breasts, slice, and plate with a drizzle of sauce and fresh herbs.
Spicy Twist: Add a pinch of red pepper flakes or paprika for subtle warmth.
FAQs
1. What is Chicken Fricassee?
It’s a classic French dish made with chicken simmered in a creamy white sauce, often with vegetables and herbs.
2. Can I use boneless chicken?
Yes, boneless thighs or breasts work, but bone-in pieces provide more flavor.
3. Do I have to use wine?
No, you can substitute extra chicken broth with a bit of lemon juice or vinegar.
4. What side dishes go best with fricassee?
Mashed potatoes, rice, egg noodles, or crusty bread are perfect pairings.
5. Can I make this ahead of time?
Yes, it reheats beautifully—store it in the fridge and gently warm before serving.
6. What can I use instead of heavy cream?
Half-and-half or evaporated milk works well for a lighter option.
7. How do I thicken the sauce?
Simmer it longer or add a touch more flour when making the roux.
8. Is Chicken Fricassee gluten-free?
It can be—use cornstarch instead of flour to thicken the sauce.
9. Can I add more vegetables?
Absolutely! Mushrooms, leeks, peas, or carrots all complement the sauce.
10. What’s the best wine for this recipe?
A dry white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc works best.
Conclusion
Chicken Fricassee is the perfect blend of comfort and elegance—a creamy, flavorful dish that highlights the best of French home cooking. The tender chicken, velvety sauce, and aromatic herbs make every bite rich and satisfying. It’s a dish that feels gourmet yet is easy enough for a weeknight meal. Serve it with your favorite sides, and you’ll have a timeless classic that never fails to impress, no matter the occasion.