Chicken Fricassee is a classic French stew made with chicken pieces that are first browned in butter and then slowly braised in a delicious herb and white wine sauce. A comforting dish easy enough to make for weeknight dinner!
Classic Chicken Fricassee Recipe
A traditional French dish, chicken fricassee may sound, look, and taste fancy, but it’s actually quite easy to make. In this version, succulent golden chicken thighs are braised in a flavorful white wine sauce seasoned with fresh herbs and tender vegetables. Perfect with a side of creamy mashed potatoes or crust bread – anything to sop up the incredible broth.
What does Fricassee mean?
Pronounced “Fri-ka-say,” the word “Fricassee” is thought to be a compound of two French words – frire (to fry) and casser or quasser (to break in pieces). Fricassee of chicken is a method of cooking where pieces of cut-up chicken are first browned and then braised in a flavorful liquid.
It is not uncommon for a little acidity, like fresh lemon juice or vinegar, to be added to rich braises. The most common and familiar, however, is the addition of heavy cream.
Ingredients
- Chicken Thighs, bone-in, and skin-on
- Garlic Powder
- Salt and Black Pepper
- All-Purpose Flour
- Butter
- Olive oil
- Shallots
- Carrots
- Mushrooms
- Fresh Sage Leaves
- Fresh Thyme
- Garlic
- Red Chili Flakes
- Dry White Wine (optional)
- Chicken Broth
How to Make Chicken Fricassee
1. Pat the chicken dry with paper towels, then season the chicken thighs on both sides with garlic powder and a generous sprinkling of salt and pepper. Sprinkle ¼ cup of the flour over both sides of the chicken and gently rub it in.
2. In a large skillet set over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the chicken pieces, skin side down, into the pan and let them cook for 6-8 minutes without moving them.
3. Flip the chicken over and let them cook for an additional 6-8 minutes undisturbed.
4. Remove the chicken from the pan and transfer them to a clean plate. To the same pan, add the butter and once it is melted, stir in the shallots and carrots. Cook until they become slightly tender, about 7 minutes, stirring every 2-3 minutes to ensure even cooking.
5. Next, add the mushrooms. Cook until the mushrooms start to reduce and turn a dark brown color.
6. Add the sage, thyme, garlic, and crushed red chili flakes to the veggies. Stir and cook for about a minute or until the garlic becomes fragrant and the flour starts to turn a dark golden color.
7. Increase the heat to high and, stirring continuously, add the chicken broth and white wine. Once the broth starts to thicken up, place the chicken into the sauce.
8. Reduce the heat to medium-low and let it simmer for about 20 minutes or until the chicken registers 165 degrees Fahrenheit when checked with a digital meat thermometer.
Note: If the sauce is not thickened to your liking at this point, remove the chicken from the pan and let the sauce thicken over medium-high heat, whisking constantly until it reaches your desired consistency, then return the chicken back to the pan.
9. Serve with mashed potatoes and asparagus, and freshly minced parsley for garnish if desired.
Frequently Asked Questions
If you plan to use breast meat in a stew, fricassee, or braise, cook just until the internal temperature reaches 165 degrees F. Remove the chicken from the pot and continue to reduce the broth, if needed, then return the chicken back to the pot serving immediately.
The best white wine substitutes in this recipe include additional chicken broth or chicken stock, heavy cream, or sour cream.
In general, when making a chicken stew, the chicken and other ingredients are all simmered together in the cooking liquid. When making chicken fricassee, the chicken is first browned, removed from the pan, and returned to the cooking liquid later in the cooking process to finish cooking.
Storage and Leftovers
As is expected from many stews and braising recipes, chicken fricassee (particularly its delicious broth) tastes even better reheated the next day. Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until heated through.
What to Serve with Chicken Fricassee
This fantastic French dish is wonderful with a side of buttery mashed potatoes or crusty bread (or both!) And even though this recipe comes with veggies as part of the stew already, I like to add a side of green beans or peas for some extra greens.
More Amazing Chicken Recipes,
- Creamy Chicken Marsala
- Creamy Tuscan Chicken
- Creamy Lemon Chicken Pasta
- Chicken Florentine
- The Best Chicken Soup Recipe
If you try making this Chicken Fricassee Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Chicken Fricassee
Ingredients
- 2 pounds chicken thighs - bone-in, skin-on
- 1 teaspoon garlic powder
- ½ teaspoon salt - plus more to season the chicken
- ½ teaspoon ground black pepper - plus more to season the chicken
- ½ cup all-purpose flour - divided
- 6 tablespoon butter - divided
- 2 tablespoon olive oil
- 3 shallots - peeled and sliced
- 3 large carrots - peeled and chopped
- 8 ounces baby portabella mushrooms - or cremini mushrooms, sliced
- 5 sage leaves - minced
- 5 sprigs fresh thyme - destemmed and minced
- 3 cloves garlic - minced
- ½ teaspoon red chili flakes
- 1½ chicken broth
- 1 cup dry white wine
Instructions
- Pat the chicken thighs dry with paper towels before seasoning both sides with garlic powder and a generous sprinkling of salt and black pepper. Coat each side of the chicken thighs using ¼ cup of flour.
- Heat a large skillet or Dutch oven over medium to medium-high heat. Add the olive oil plus 2 tablespoons of butter to the pan. Once hot and melted, add the chicken, skin-side-down, and let them cook undisturbed for 6-8 minutes. Flip the chicken over and continue to cook on the other side for an additional 6-8 minutes.
- Remove the chicken from the pan to a clean plate. In the same pan, melt the remaining butter. Add the shallots and carrots and cook until tender, about 7 minutes, stirring as needed to ensure even cooking.
- Add the mushrooms and cook until they release their liquid, reduce, and turn a dark brown.
- Combine the sage, thyme, garlic, crushed red chili flakes, and flour with the softened vegetables. Cook, stirring continuously, for about a minute or until the garlic is fragrant.
- Increase heat to high and add the chicken broth and white wine, mixing well to combine. Once the cooking liquid starts to thicken, nestle the chicken into the sauce.
- Reduce heat to medium-low and allow the chicken to simmer for approximately 20 minutes or until the chicken registers 165 degrees as measured with a digital meat thermometer. (For a thicker sauce, remove the cooked chicken from the pan and allow the sauce to continue to simmer until desired thickness is reached, then return the chicken back to the pan)
- Serve with mashed potatoes or crusty bread and garnish with fresh parsley, if desired.
Jessica’s Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To make this recipe without wine, replace the wine with additional chicken broth or heavy cream.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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