Chicken Fricassée (original) (raw)
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Chicken Fricassée is a comfort food classic that hails from France—but its appeal is universal! Tender chicken is simmered with vegetables in a creamy sauce to create a rustic, hearty dish that will warm you up and leave you feeling full and satisfied.
Hearty and filling—but not heavy.
The sauce is what makes chicken fricassée stand out. Made with a roux, chicken broth, white wine, and half-and-half, it’s rich, creamy, and full of flavor—especially with a squeeze of fresh lemon juice to finish!
But don’t be mistaken—while the creamy white wine sauce makes chicken fricassée a satisfying, delicious meal, it won’t leave you feeling like you overdid it. This dish strikes the perfect balance.
When writing this recipe, I drew inspiration from Julia Child’s chicken fricassée but let me tell you—hers is a lot of work! Like my Beef Bourguignon, this recipe keeps the spirit of the original but is MUCH easier.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Bone-In Skin-On Chicken Pieces. Drumsticks, thighs, bone-in chicken breasts or a combination.
- Vegetables. Baby bella mushrooms, carrots, celery, and yellow onion.
- All-Purpose Flour. To make gluten-free chicken fricassée, swap in a measure-for-measure gluten-free all-purpose flour substitute.
- Dry White Wine. Or use chicken stock if you prefer. You can also make chicken fricassee with a vermouth cream sauce.
- Low-Sodium Chicken Broth. Homemade works if you happen to have it on hand, but there’s nothing wrong with store-bought as long as it’s a quality brand!
- Frozen Pearl Onions. You can keep them frozen; they’ll warm up in the pot.
- Fresh Thyme. Use kitchen twine to tie it into a bundle.
- Bay Leaf. The eternal question: does bay leaf really do anything? Yes, it does! It infuses the sauce with herbaceous flavor.
- Half-and-Half. For a rich, creamy sauce that’s not as heavy as one made with cream.
- Cornstarch. To thicken the chicken fricassée without cream.
- Freshly Squeezed Lemon Juice. Don’t use bottled! Bottled lemon juice has oxidized, which is why the flavor is so flat compared to fresh.
5 Star Review
“This recipe turned out amazing. The chicken was tender and moist. The depth of flavor that developed in the sauce made the dish.”
— Todd —
How to Make Chicken Fricassée
Season the Chicken. Pat it dry, then season with salt and pepper.
Sear the Chicken. Cook the chicken in batches, leaving enough space between each piece so they can properly brown. Transfer to a plate.
Brown the Mushrooms. Do it in butter. It’s the French way.
Sweat the Vegetables. More butter. Let ’em get nice and tender.
Add the Flour. Cook and stir until it’s golden.
Deglaze. Slowly pour in the wine and scrape up any browned bits on the bottom of the pot.
Simmer. Add the broth, pearl onions, herbs, and seared chicken along with any juices. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 30 minutes.
Make It Creamy. Remove the thyme and bay leaf. Whisk in a slurry.
Thicken. Increase the heat and partially cover the pot; simmer until the chicken fricassée sauce thickens slightly.
Finish. Stir in the lemon juice, parsley, and mushrooms, then season to taste. Serve chicken fricassée over rice or mashed potatoes and ENJOY!
Recipe Variations
- Switch Up the Veggies. Add your favorite vegetables—frozen peas or green beans would work especially well, and potatoes would also be delicious.
- Try Different Herbs. Use rosemary or sage instead of or in addition to the fresh thyme.
- Use Turkey Instead of Chicken. Switch things up and make turkey fricassée!
What to Serve with Chicken Fricassée
- Grains. Cooked white rice or brown rice are both fantastic for soaking up the sauce from chicken fricassée. For a heartier option, try farro.
- Potatoes. Serve chicken fricassée atop Garlic Mashed Potatoes.
- Salad. For a lighter pairing, try Green Goddess Salad or Arugula Salad.
- Bread. A classic comfort food pairing! Rosemary Olive Oil Bread would both be fabulous here.
This chicken fricassée recipe is a streamlined version of the classic French stew. The white wine cream sauce is perfection!
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- 3 pounds bone-in skin on chicken pieces drumsticks, thighs, bone-in chicken breasts or mix of all
- 2 ½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 4 tablespoons unsalted butter divided
- 8 ounces baby bella mushrooms quartered or sliced
- 3 medium carrots ¼-inch diced (about 1 ½ cups)
- 2 celery stalks ¼-inch diced (about ⅔ cup)
- 1 medium yellow onion ¼-inch diced (about 1 ½ cups)
- 3 tablespoons all-purpose flour
- 1 cup dry white wine or chicken stock
- 3 cups low-sodium chicken broth
- 10 to 12 ounces frozen pearl onions no need to thaw
- 6 springs fresh thyme tied into a bundle
- 1 bay leaf
- ½ cup half-and-half
- 1 tablespoon cornstarch
- ⅛ teaspoon ground nutmeg
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Italian parsley chopped
Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
Sprinkle the flour over the top. Cook, stirring constantly, until the flour turns golden, about 1 full minute.
Slowly pour in the wine, then use a wooden spoon to scrape up any browned bits on the bottom of the pot. Let cook and reduce for 2 minutes, stirring often. Add the chicken broth, stirring until smoothly combined.
Add the pearl onions, thyme bundle, bayleaf, and seared chicken along with any juices that have collected on the plate. The chicken should be just submerged in liquid; if it’s not, add more broth or water until it is. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook the chicken, maintaining a very gentle simmer, for 30 minutes.
Remove the lid from the pot. Fish out the thyme bundle and bayleaf and discard. In a bowl or liquid measuring cup, whisk together the half-and-half and cornstarch, until smoothly combined. Add to the pot and stir. Stir in the nutmeg.
Increase the heat to bring the liquid to a simmer. Partially cover the pot and let simmer 10 minutes more. Periodically lift the lid and stir the pot, running a wooden spoon along the bottom to prevent sticking. The mixture will thicken slightly.
Stir in the lemon juice, parsley, and reserved mushrooms. Carefully taste and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.
TO STORE: Refrigerate chicken fricassée in an airtight container for up to 3 days.
TO REHEAT: Warm up leftover chicken fricassée in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Serving: 1(of 4)Calories: 790kcalCarbohydrates: 28gProtein: 65gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 215mgPotassium: 1424mgFiber: 4gSugar: 10gVitamin A: 8580IUVitamin C: 18mgCalcium: 139mgIron: 4mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!