Chicken fricassee is a timeless dish that brings together tender chicken, a rich, velvety sauce, and aromatic vegetables. It’s the perfect balance between a stew and a sauté, making it a cozy meal for any night of the week. If you’re looking for an easy, satisfying dish that feels like home, this recipe is for you.
Why You’ll Love This Recipe?
This dish is creamy, flavorful, and incredibly comforting. The combination of slow-simmered chicken, a luscious sauce, and fresh herbs makes every bite rich and satisfying. Plus, it’s a one-pot meal, meaning less cleanup and more time to enjoy your meal.
Ingredients
For the Chicken:
lbs bone-in, skin-on chicken thighs and drumsticks (or boneless if preferred)
tsp salt
tsp black pepper
tsp paprika
tbsp olive oil
tbsp unsalted butter
For the Vegetables & Sauce:
small onion, finely chopped
carrots, peeled and sliced
celery stalks, sliced
cloves garlic, minced
oz cremini or white mushrooms, sliced
tbsp all-purpose flour
cup dry white wine (or chicken broth for a non-alcoholic version)
cups chicken broth
tsp fresh thyme leaves (or ½ tsp dried thyme)
bay leaf
cup heavy cream (or half-and-half for a lighter version)
tbsp chopped fresh parsley (for garnish)
Browning the Chicken
Start by seasoning the chicken with salt and pepper, then sear it in butter until golden brown. This step locks in the flavor and gives the dish a delicious depth.
Sautéing the Vegetables
In the same pan, add the onions, carrots, and celery, cooking until softened. These aromatics create a flavorful base for the sauce.
Making the Sauce
Sprinkle in the flour and stir until combined, then slowly pour in the chicken broth. Let it simmer until thickened, then add the cream for a luxurious finish.
Simmering the Chicken
Return the chicken to the pan, cover, and let it simmer gently until tender. The sauce will continue to develop deep, comforting flavors.
Expert Tips and Tricks
- Use bone-in, skin-on chicken for extra flavor
- Sear the chicken well to build depth in the sauce
- Stir frequently when adding flour to avoid lumps
- Let the dish rest for a few minutes before serving to enhance the flavors
Recipe Variations and Possible Substitutions
- Swap heavy cream for half-and-half for a lighter version
- Add mushrooms for an earthy twist
- Use white wine instead of some of the broth for extra depth
- Try fresh tarragon or rosemary for a different herbal note
Serving and Pairing Suggestions
Serve chicken fricassee over rice, mashed potatoes, or buttered noodles to soak up the delicious sauce. A side of crusty bread and a crisp green salad makes it a complete meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth or cream to maintain the sauce’s texture.
FAQs
Can I make this ahead of time? Yes! The flavors deepen when made ahead, making it perfect for meal prep.
What’s the best way to thicken the sauce? Flour works well, but you can also use a cornstarch slurry if you prefer a gluten-free option.
Can I use boneless chicken? Yes, but bone-in chicken provides more flavor and tenderness.
How do I prevent the sauce from curdling? Make sure to simmer gently and avoid boiling once the cream is added.
Conclusion
Chicken fricassee is a classic comfort food that never goes out of style. Creamy, hearty, and full of rich flavors, it’s a dish that brings warmth to any table. Try this recipe for a satisfying meal that feels like a hug in a bowl!
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Chicken Fricassee – A Classic, Creamy Comfort Food
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Simmering
- Cuisine: French
- Diet: Gluten Free
Description
Chicken Fricassee is a classic French comfort dish featuring tender chicken simmered in a creamy white sauce with vegetables. This one-pot meal is rich, hearty, and perfect for a cozy dinner. Serve it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce!
Ingredients
For the Chicken:
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (or boneless if preferred)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Vegetables & Sauce:
- 1 small onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine (or chicken broth for a non-alcoholic version)
- 2 cups chicken broth
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Prepare the Chicken:
- Pat the chicken dry with paper towels. Season with salt, pepper, and paprika.
-
Brown the Chicken:
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
-
Sauté the Vegetables:
- In the same pan, add onions, carrots, celery, and garlic. Sauté for 3–4 minutes until softened.
- Add mushrooms and cook for another 3 minutes.
-
Make the Sauce:
- Sprinkle the flour over the vegetables and stir for 1 minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce for 2 minutes.
- Add chicken broth, thyme, and the bay leaf. Stir well.
-
Simmer the Chicken:
- Return the chicken to the pan, nestling it into the sauce.
- Reduce heat to low, cover, and simmer for 30–35 minutes until the chicken is tender and fully cooked.
-
Add the Cream:
- Stir in the heavy cream and let simmer for another 5 minutes until the sauce thickens slightly.
-
Serve & Enjoy:
- Remove the bay leaf and sprinkle with fresh parsley.
- Serve warm with mashed potatoes, rice, or crusty bread.
Notes
- For extra richness, add a splash of lemon juice for brightness.
- Swap heavy cream with coconut milk for a dairy-free version.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
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