Chicken Fricassée – The Classic French Chicken Stew

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Table of contents:

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How to Cook Chicken Fricassee

Ingredients

Chicken and seasoning

• 4 chicken drumsticks (600g/21oz)
• 4 chicken thighs, skin-on and bone-in (1kg/35oz)
• ½ tsp Garlic Powder
• 1 tsp salt (we prefer to use Pink Himalayan Salt)
• ½ tsp black pepper
• 2-3 Tbsp / 40g unsalted butter (or good quality Extra Virgin Olive Oil)

Stew ingredients

• 300g / 10oz white mushrooms, quartered
• 2 medium brown onions, sliced into half rounds (or Canned whole mushrooms)
• 4 garlic cloves, minced
• 2 bay leaves
• 2-3 Tbsp all-purpose flour
• ½ cup dry white wine
• 2 cups Chicken Stock  (low sodium)
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp White Pepper
• 2 tbsp fresh chopped parsley
• 1 cup heavy cream (add more if you want an extra creamy sauce)

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Equipment

• Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 11.8″) 
• Wooden Cutting Board
• Chef Knife
• Cooking tongs
• Meat thermometer (optional)

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Instructions

• Season chicken: 

Place chicken on a plate or cutting board and generously season with salt, pepper, and garlic powder.

• Brown thighs and drumsticks: 

Melt the butter in a large skillet over medium-high heat. Add chicken thighs and cook for 4 to 5 minutes per side until golden brown, then set chicken aside on a plate for use later.

• Sauté onion and mushrooms: 

Add the onion and sauté for 5 minutes until golden. Then add the mushrooms and bay leaves and continue to saute for another 4-5 minutes.

• Garlic and flour: 

Add garlic and stir through, cook until fragrant (about 1 minute), then add the flour and stir into the mixture.

• Add Wine and chicken stock: 

Add the white wine and chicken stock. Add the dried thyme and stir through, scraping the bottom of the pot to release the flavor. Bring up to a boil, then reduce heat to a simmer. 

• Add chicken to sauce: 

Return chicken skin side up into the sauce. Simmer covered for around 10 minutes (add an extra 5 minutes if using large chicken pieces)

• Simmer uncovered for 20 minutes: 

Remove the lid and leave the stew to gently simmer for a further 20 minutes. 

• Make Creamy sauce: 

Remove chicken to a plate. Add cream and stir through. Check seasoning and add some salt and pepper if required. If you want a thicker sauce, stir in some extra flour. 

• Time to serve:

Return chicken to the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice.

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Cooking Notes & FAQs

Chicken

Preferably skin-on, bone-in pieces so they don’t overcook and dry out. See the article body for more information on using boneless chicken cuts. 

Mushrooms

We used small fresh button mushrooms, but you can use any mushroom you like. Canned Champignon mushrooms are also a good shout should fresh mushrooms not be available. 

Wine

Any dry white wine will work. While the alcohol content of the wine will evaporate while cooking, a Non-alcoholic substitute simply replace the wine with chicken stock.

Chicken stock

Use a low sodium chicken stock if using store-bought. Alternatively, make your own from scratch (it’s easy and takes 30 minutes). 

Storage and reheating

Store your chicken and sauce in an airtight container in the fridge. It will last up to 3 days. To reheat any leftovers, heat on a low heat in a pan or skillet, or heat for 2-3 minutes in a microwave.

What is Chicken Fricassee

Chicken Fricassee (pronounced frih-kah-see) is a classic French dish that is essentially a creamy chicken stew. The name “fricassee” refers to a cooking technique that combines elements of both braising and stewing. 

The dish typically features tender chicken pieces simmered in a white sauce made with a combination of stock, cream, and sometimes wine, along with aromatic vegetables.

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Origins of Chicken Fricassee

The origins of Chicken Fricassee are somewhat ambiguous, as it is more of a cooking technique than a single recipe. However, it is deeply rooted in French culinary traditions and is considered a classic example of French “bourgeois” (home-style) cooking.

One of the earliest known references comes from La Varenne, a French chef, in his 1651 cookbook Le Cuisinier François. This text is considered a cornerstone of French haute cuisine, and it includes early examples of fricassee-style recipes.

While no single person is credited with “inventing” Chicken Fricassee, chefs like Marie-Antoine Carême and Auguste Escoffier helped formalize and refine such recipes in their works, making them staples of classic French cuisine.

Key Ingredients:

• Chicken: Bone-in pieces like thighs, drumsticks, or breasts all work great. We prefer to stick with bone-in chicken for a richer flavor.
• Vegetables: Common choices include onions, garlic, celery, carrots, and mushrooms. Try a few different versions and see what suits your own taste. We opted for a paired down selection of veg, using just onion, mushrooms, and garlic.
• Liquid: Chicken stock or broth, white wine, and cream or milk for the sauce.
• Thickener: Often flour is used to make a roux that thickens the sauce.
• Herbs: Parsley, thyme, and bay leaves for added flavor.

Can Chicken Fricassee be made with boneless chicken cuts?

Yes, with just a few adjustments to the recipe, chicken fricassee can be made with boneless chicken pieces. Cuts such as boneless chicken thighs or chicken breast both work well. Remember, boneless chicken cooks faster, so simply reduce the simmering time so the chicken doesn’t dry out. 

Use a meat thermometer to check the internal temperature of the chicken reaches 74°C/165°F.

Serving Suggestions

Chicken Fricassee is traditionally served with rice, mashed potatoes, or noodles, which soak up the rich sauce. It’s a comforting, hearty dish that’s both elegant and rustic.

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Heavy Cream (Double Cream)

The main difference between heavy cream and double cream is their fat content and regional naming conventions:

1. Heavy cream (used in the U.S.) has a fat content of around 36-40%. It’s versatile, used for whipping, in sauces, soups, and desserts.
2. Double cream (common in the U.K.) has a higher fat content, around 48% or more. It’s thicker, richer, and can be whipped faster or poured over desserts.

Double cream is richer and creamier, while heavy cream is slightly lighter but still indulgent. Both can often be used interchangeably, though double cream provides a more luxurious texture.

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More Mediterranean Chicken Recipes:

• Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
• Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta
• Grilled Lemon Herb Chicken Recipe
• Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
• Mediterranean Chicken with a Tangy Olive Oil and Lemon Marinade
• Spanish-Style Chicken Thighs

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Nutrition Facts

Servings: 8
Amount per serving
Calories	345
% Daily Value*
Total Fat 20.8g	27%
Saturated Fat 10.5g	52%
Cholesterol 137mg	46%
Sodium 582mg	25%
Total Carbohydrate 7.2g	3%
Dietary Fiber 1.2g	4%
Total Sugars 2.1g
Protein 30.9g
Vitamin D 145mcg	725%
Calcium 54mg	4%
Iron 3mg	16%
Potassium 436mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Adjustments for Specific Diets

• To lower calories or fat: Substitute heavy cream with low-fat milk or unsweetened almond milk mixed with a bit of cornstarch for thickening.
• To reduce sodium: Use low-sodium chicken stock and reduce added salt.

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