Post includes Weight Watchers points This Chicken Fricassee recipe is cooked in a single pot, which means less to clean up. The flavors of the chicken, vegetables, and the creamy wine sauce marry together into something bolder and more flavorful than you could possibly imagine. And just as loved as this Rasta Pasta and creamy dreamy Mushroom Chicken. So much yum.
What Is Chicken Fricassee?
Pronounced “fri-ka-say,” this rustic French Stew is made with bone-in chicken thighs, drumsticks, and the most incredibly creamy white wine and mushroom sauce. Everything is cooked together in a single pan for a family-friendly meal that will make you want to lick the plate.
Why Make This Recipe
Rustic – This simple dish is the type of thing you can imagine being served in a farmhouse in the middle of French wine country.Tender Chicken – Sautéing followed by braising creates extremely tender and juicy bites of chicken.Intense Flavor – The flavor of this recipe is incredible.
Ingredient Notes
Chicken – I used chicken thighs and drumsticks.Salt and Pepper – Salt and pepper bring out the natural flavors in chicken and are the best all-purpose seasonings to have on hand.Butter and Olive Oil – I used butter for flavor and oil to prevent burning when browning the chicken. You can use all oil if you prefer, but all butter will smoke and burn.Vegetables – This Chicken Fricassee recipe has a medley of celery, carrots, white onion, baby bella mushrooms, and garlic.Herbs – Bay leaves and fresh thyme give this French stew a bright flavor. Flour – To thicken the sauce. You can use a gluten free substitute if you prefer.Chicken Broth – Use low-sodium broth and adjust the seasoning as needed. White Wine – Optional, but adds a rich flavor. Heavy Cream – You can substitute half and half.
Ready to make this Chicken Fricassee recipe? Gather your ingredients and I will show you…
How To Make Chicken Fricassee
Get the complete ingredients list and instructions from the recipe card below.
Remove excess fat, dry the chicken thighs and drumsticks with a paper towel, then season with salt and pepper.Heat the butter and olive oil together in a deep skillet over medium heat, then cook the chicken thighs skin side down in the pan for 3-4 minutes without moving them. Flip them over and cook the other side for 3-4 more minutes or until they start to crisp up as well.Remove the chicken from the pan and set it aside, then repeat the cooking process with the drumsticks. Note that the chicken will not be cooked through at this stage, you just want to get some nice color on the skin.Add celery, carrots and onion to the skillet. Stir and cook for 5-6 minutes or until the veggies begin to soften.Add the mushrooms, garlic, bay leaves and thyme. Stir and cook until the mushrooms start to caramelize, about 5 more minutes.Add the flour and constantly stir as it starts to brown.Pour in the chicken broth and white wine (if using), then bring the heat up to high and let the sauce come to a boil before reducing the heat and returning the chicken thighs and drumsticks to the pan.Cover the pan with a lid and let it simmer on low-medium heat for 45 minutes.Open the lid, remove the chicken, pour in the heavy cream and stir to combine, then let it simmer for 10 minutes and add salt and pepper to taste.Add the chicken back to the pan, then serve with freshly chopped parsley or fresh thyme for garnish if desired.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
Expert Tips
Brown the chicken well, but you do not need to cook it all the way through during the first step.After browning the chicken, use a wooden spoon to scrape up the bits of flavor on the bottom of the pan. Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.Make this gluten free by swapping all-purpose flour for a gluten free flour.Add the cream just before serving, so it doesn’t separate.
Delicious Variations
Use Veal – Veal fricassee is another popular dish. Add More Veggies – Add carrots, parsnips, butternut squash, broccoli, asparagus or any vegetable that you love. Add Heat – Sprinkle in some red pepper flakes.Use Tarragon – Tarragon is a wonderful substitution for thyme.
Prep And Storage
Prep Ahead – Chop and prepare all of the veggies up to one day in advance.Store – This chicken fricassee can be stored once cooled completely in an airtight container in the fridge for up to 4 days.Freeze – While you can freeze chicken fricassee for up to 3 months, it’s not recommended because the cream in the sauce will affect the texture and flavor.
FAQs
More Recipes You May Like
Creamy Mushroom Chicken. A finger licking good easy recipe.Chicken Florentine. Cream and dreamy.Rasta Pasta – a great Caribbean weeknight supper.Instant Pot Rasta Pasta. Made simply and easily in your pressure cooker.
Serving Suggestions
Instant Pot Brown Rice.Instant Pot Scalloped Potatoes.Air Fryer Baked Potatoes.Instant Pot Rice.
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