Chicken Fricassee is a classic French dish known for its rich and creamy white sauce paired with tender chicken. This comforting stew is perfect for those looking for a hearty meal that combines simplicity with gourmet flair. With aromatic vegetables, a white wine-infused sauce, and a touch of cream, this dish embodies the essence of French culinary traditions and offers a warm, satisfying dining experience.
Ingredients
- For the Chicken:
- 4 chicken drumsticks (approx. 150g/5oz each)
- 4 chicken thighs, skin-on, bone-in (approx. 250g/8oz each)
- 1 tsp salt (cooking/kosher salt)
- 1/2 tsp black pepper
- 4 tbsp unsalted butter (60g)
- For the Stew:
- 300g white mushrooms (10oz), halved or quartered depending on size
- 2 medium brown onions, sliced (0.6cm/1/4in thick)
- 2 garlic cloves, finely minced
- 1 bay leaf (fresh preferred, or dried)
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tbsp all-purpose flour
- 1/2 cup white wine (Chardonnay recommended)
- 3 cups low sodium chicken stock (homemade preferred)
- 1/4 tsp salt (cooking/kosher salt)
- 1/4 tsp black pepper
- 2 tbsp parsley, chopped
- 2/3 cup heavy cream
Instructions
- Prepare Chicken:
- Dry the chicken pieces with paper towels and season evenly with salt and pepper.
- Brown Chicken Thighs:
- In a large skillet or heavy pot, melt butter over medium-high heat. Place chicken thighs skin-side down and cook until golden, about 4-5 minutes. Flip and cook for another minute. Transfer to a plate.
- Brown Drumsticks:
- Brown the drumsticks on all sides, about 2 minutes per side. Remove from skillet.
- Sauté Vegetables:
- In the same skillet, add mushrooms, onions, bay leaf, and thyme. Cook until mushrooms begin to golden, about 5 minutes.
- Add Garlic and Flour:
- Add garlic, cook for 30 seconds, then sprinkle with flour and stir for one more minute.
- Deglaze with Wine:
- Pour in the white wine and chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
- Cook Chicken in Sauce:
- Return the chicken to the pot, skin-side up. Bring to a simmer and reduce heat to maintain a gentle bubble. Cover and simmer for 10 minutes, then uncover and continue for another 20 minutes, ensuring the chicken is fully cooked to at least 75°C/167°F.
- Finalize Sauce:
- Transfer the chicken to a plate. Stir the cream into the sauce and bring to a simmer. Adjust seasoning with salt and pepper as needed.
- Serve:
- Return chicken to the sauce, sprinkle with chopped parsley, and serve over mashed potatoes, rice, or pasta.
Serving Suggestions
- Side Dishes: Pair with buttery mashed potatoes, fluffy rice, or al dente pasta to soak up the creamy sauce.
- Vegetable Pairings: Serve with steamed green beans, carrots, or a crisp green salad for a balanced meal.
- Wine Pairing: A glass of Chardonnay or a light-bodied Pinot Noir complements the creamy sauce beautifully.
Nutritional Highlights
- Protein-Rich: This dish is an excellent source of high-quality protein from chicken, essential for muscle maintenance and repair.
- Calcium and Vitamins: The cream and cheese provide calcium, while the vegetables offer vitamins A and C, important for overall health.
Enjoy the rich flavors and comforting warmth of this Chicken Fricassee, a dish that brings a taste of French cuisine to your kitchen with elegance and ease.
Chicken Fricassee Recipe: Quick French Chicken Stew
Chicken Fricassee is a classic French dish known for its rich and creamy white sauce paired with tender chicken. This comforting stew is perfect for those looking for a hearty meal that combines...
Ingredients
For the Chicken:
- 4 chicken drumsticks approx. 150g/5oz each
- 4 chicken thighs skin-on, bone-in (approx. 250g/8oz each)
- 1 tsp salt cooking/kosher salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter 60g
For the Stew:
- 300 g white mushrooms 10oz, halved or quartered depending on size
- 2 medium brown onions sliced (0.6cm/1/4in thick)
- 2 garlic cloves finely minced
- 1 bay leaf fresh preferred, or dried
- 3 thyme sprigs or 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 1/2 cup white wine Chardonnay recommended
- 3 cups low sodium chicken stock homemade preferred
- 1/4 tsp salt cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley chopped
- 2/3 cup heavy cream
Instructions
Prepare Chicken:
- Dry the chicken pieces with paper towels and season evenly with salt and pepper.
Brown Chicken Thighs:
- In a large skillet or heavy pot, melt butter over medium-high heat. Place chicken thighs skin-side down and cook until golden, about 4-5 minutes. Flip and cook for another minute. Transfer to a plate.
Brown Drumsticks:
- Brown the drumsticks on all sides, about 2 minutes per side. Remove from skillet.
Sauté Vegetables:
- In the same skillet, add mushrooms, onions, bay leaf, and thyme. Cook until mushrooms begin to golden, about 5 minutes.
Add Garlic and Flour:
- Add garlic, cook for 30 seconds, then sprinkle with flour and stir for one more minute.
Deglaze with Wine:
- Pour in the white wine and chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
Cook Chicken in Sauce:
- Return the chicken to the pot, skin-side up. Bring to a simmer and reduce heat to maintain a gentle bubble. Cover and simmer for 10 minutes, then uncover and continue for another 20 minutes, ensuring the chicken is fully cooked to at least 75°C/167°F.
Finalize Sauce:
- Transfer the chicken to a plate. Stir the cream into the sauce and bring to a simmer. Adjust seasoning with salt and pepper as needed.
Serve:
- Return chicken to the sauce, sprinkle with chopped parsley, and serve over mashed potatoes, rice, or pasta.