Chicken Fricassée - The Classic French Chicken Stew (Super Easy One Pot Recipe)
Chicken Fricassée is a traditional French stew. Cozy, luxurious, comforting, and oh-so-creamy, it is made with browned chicken pieces braised in a creamy white mushroom sauce. EASY One Pot Recipe!
Equipment
- Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 11.8")
- Wooden Cutting Board
- Chef Knife
- Cooking tongs
- Meat thermometer (optional)
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
- 300 g / 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
Instructions
Season chicken:
- Place chicken on a plate or cutting board and generously season with salt, pepper, and garlic powder.4 chicken drumsticks, 4 chicken thighs, ½ tsp Garlic Powder, 1 tsp salt, ½ tsp black pepper
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.2-3 Tbsp / 40g unsalted butter
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.300 g / 10oz white mushrooms, 2 medium brown onions, 2 bay leaves
Garlic and flour:
- Add garlic and stir through, cook until fragrant (about 1 minute), then add the flour and stir into the mixture.4 garlic cloves, 2-3 Tbsp all-purpose flour
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.½ cup dry white wine, 2 cups Chicken Stock, 1 tsp dried thyme, ½ tsp salt, ½ tsp White Pepper
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.1 cup heavy cream
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.2 tbsp fresh chopped parsley