This chicken fricassee is tender chicken pieces simmered in a creamy sauce with mushrooms and carrots. An easy, one pot meal that’s quick enough for a busy weeknight, yet elegant enough to serve to company!
You can never go wrong with chicken for dinner. It’s inexpensive, versatile and sure to be a crowd pleaser. This chicken fricassee features chicken thighs and drumsticks with plenty of veggies, all in the most delicious sauce.
What is chicken fricassee?
Fricassee is a French term that refers to braising pieces of meat in a creamy sauce. Chicken fricassee is the most common version of this dish, but it’s also possible to cook beef, pork and even seafood in this manner.
How do you make chicken fricassee?
Start by browning the chicken pieces in a pan on the stove. Remove the chicken from the pan, then add vegetables and seasonings, and cook until the veggies are tender. Stir in flour to thicken the sauce, then add white wine and simmer until the liquid has reduced by half. Add the chicken broth, then return the chicken pieces to the pan. Cover the pan, then simmer until the chicken is cooked through and tender. Stir in some heavy cream, then sprinkle with fresh parsley and serve.
Tips for the perfect chicken
- Use a good quality white wine that you’d enjoy drinking, such as a Chardonnay or Sauvignon Blanc.
- While I typically use a combination of thighs and drumsticks, you could use one or the other if you prefer.
- This dish will stay fresh in the refrigerator for up to 3 days. Reheat the chicken in the microwave, or on the stove top over medium heat.
- I typically serve fricassee over mashed potatoes with a green vegetable on the side such as green beans, asparagus or broccoli. It’s also great with rice pilaf or roasted potatoes.
- You can use fresh or frozen pearl onions in this dish. If you can’t find pearl onions, use 1/2 cup of diced onion.
What is the difference between chicken stew and chicken fricassee?
The main difference between a chicken stew and a fricassee is that in a stew, the chicken and other ingredients are all simmered together in the liquid. In a fricassee, the chicken is pan seared first, then added to the sauce. It’s a difference in cooking technique although sometimes the flavors can be similar.
While this dish is great as-is, you can absolutely add other ingredients to customize the flavors to your tastes.
- Protein: I think this dish tastes best with dark meat chicken, as it is more flavorful and less likely to dry out as it cooks. If you prefer to use chicken breasts, I recommend using the bone-in skin-on variety, and cutting them in half so they cook in a similar amount of time as legs and thighs.
- Vegetables: Feel free to add more vegetables to the mix, some great options include diced potatoes, artichokes, peas, asparagus or parsnips. If you’re using delicate vegetables such as the asparagus and parsnips, add them during the last 10 minutes of the cooking time.
- Flavorings: Amp up the flavor with additions such as olives, lemon juice, fresh thyme or add a sprinkle of parmesan cheese before serving.
Once you taste this fricassee, you’ll find yourself making it on a regular basis!
More chicken recipes you’ll enjoy
Chicken Fricassee Video
- 2 tablespoons olive oil
- 3 pounds bone in, skin on chicken thighs and drumsticks
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 2 large carrots peeled and cut into 1/2 inch thick slices
- 1 stalk celery finely diced
- 12 ounces mushrooms halved
- 1 cup pearl onions fresh or frozen, peeled
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic minced
- 2 tablespoons all purpose flour
- 1/2 cup white wine
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Season the chicken pieces on both sides with 1 teaspoon of salt and 1/2 teaspoon pepper.
- Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until golden brown. You may need to work in batches.
- Remove the chicken pieces from the pan. Place on a plate and cover to keep warm.
- Melt the butter in the pan.
- Add the carrots, celery, mushrooms and onions to the pan. Cook for 5-6 minutes or until vegetables are just tender. Stir in the remaining 1/2 teaspoon salt and Italian seasoning.
- Add the garlic and cook for 30 seconds.
- Add the flour and cook for 1 minute, stirring constantly. Pour in the wine and bring to a simmer. Cook for 3-4 minutes or until wine has reduced by half.
- Add the chicken broth to the pan. Stir and bring to a simmer. Add the chicken pieces back to the pan.
- Cover the pan. Reduce the heat to medium low and simmer for 25 minutes or until chicken is cooked through.
- Uncover the pan. Stir in the cream and cook for an additional 3-4 minutes.
- Sprinkle with parsley, then serve.