French-Style Chicken Fricassee
French-style chicken fricassée (fricassée de poulet) is a classic French dish in which pieces of chicken are lightly browned, then gently braised in a creamy white sauce.It typically includes:Bone-in chicken piecesButterOnion or shallotsMushroomsFlourChicken stockWhite wine, sometimesCreamHerbs such as thyme, parsley, or bay leafThe sauce is often finished with cream—and in traditional recipes, sometimes egg yolk and lemon juice—giving it a smooth, rich, slightly tangy flavor. It is commonly served with rice, mashed potatoes, noodles, or crusty bread.In short, it is similar to a creamy chicken stew, but prepared with classic French braising and sauce-making techniques.
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Ingredients
Chicken
- 2½ to 3 pounds chicken thighs and drumsticks bone-in, skin-on
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion finely chopped
- 1 medium carrot diced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- ½ cup dry white wine sometimes
- 1½ cups chicken broth
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
- ½ cup heavy cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Pat the chicken dry and season it with salt and pepper.
- Heat 1 tablespoon butter and the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chicken skin-side down and cook for 4–5 minutes per side, until lightly golden. Transfer to a plate. Work in batches if necessary.
- Add the remaining tablespoon of butter. Cook the mushrooms for 5–7 minutes, until tender and lightly browned. Transfer them to a separate plate.
- Add the onion and carrot to the pan. Cook for about 5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir for 1 minute. Slowly pour in the wine, scraping up any browned bits. Simmer for 2 minutes, then gradually stir in the chicken broth.
- Add the thyme and bay leaf. Return the chicken and any accumulated juices to the pan. Bring to a gentle simmer, cover, and cook over medium-low heat for 25–30 minutes, or until the chicken reaches 165°F internally.
- Return the mushrooms to the pan. Stir in the heavy cream and simmer uncovered for 5–8 minutes, until the sauce slightly thickens. Do not let it boil vigorously.
- Remove the bay leaf. Stir in the lemon juice, taste, and add more salt or pepper as needed. Garnish with parsley.
- Serve with mashed potatoes, buttered noodles, rice, or crusty French bread.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 422kcal (21%)Carbohydrates: 11g (4%)Protein: 18g (36%)Fat: 32g (49%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 108mg (36%)Sodium: 989mg (43%)Potassium: 570mg (16%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 3465IU (69%)Vitamin C: 8mg (10%)Calcium: 65mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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