Chicken Fricassee
This Creamy Chicken Fricassee is a French classic with tender bone-in chicken that slowly simmers in a rich and savory mushroom cream sauce. It’s easy to make at home and packed with flavor!
Servings: 5 people
Calories: 588kcal
Ingredients
Sauce
- 2½ cups chicken broth
- ½ chicken bouillon cube
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dried rosemary
Chicken
- 4 bone-in skin-on chicken thighs
- 4 chicken drumsticks
- Salt/pepper
- 1 teaspoon Italian seasoning
- 1-2 tablespoons olive oil
For the Fricassee
- 10 oz. cremini mushrooms sliced
- 1 yellow onion diced
- 4 cloves garlic minced
- ½ cup dry white wine
- 3 tablespoons butter
- 3 tablespoons flour
- 3 sprigs thyme or ½ tsp dried
- 1 bay leaf
- ½ cup heavy cream
- Fresh parsley to garnish
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Pat the chicken completely dry. Season each side with salt and pepper and sprinkle the tops with Italian seasoning.
- Heat olive oil in a large, high-walled skillet over medium-high heat. Sear the chicken thighs skin-side-down for 6 to 7 minutes, until brown and crispy. Flip and sear the bottom and sides for 3 to 4 more minutes. The middle of the chicken will finish cooking in the sauce. Remove and set aside.
- Add the drumsticks and brown on 3 sides for 2 minutes each. Set aside. Leave 1 tablespoon of drippings in the skillet. (Supplement with butter if you don’t have enough.)
- Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and most of the liquid has evaporated.
- Add the onions and cook for 5 minutes, stirring frequently, until softened.
- Add the garlic and cook for 1 more minute. Add the wine and use a silicone spatula to scrape the bottom and sides of the skillet. Reduce by half, about 3–4 minutes.
- Melt the butter and stir in the flour. Cook for 1-2 minutes, until the raw flour smell is gone.
- Add the sauce mixture in small splashes, stirring continuously. Add the thyme and the bay leaf. Bring to a boil, then reduce to a simmer.
- Add the chicken back (skin-side-up for the thighs), along with any juices from the plate. Cover and simmer gently for 15 minutes. Uncover and continue to simmer for about 20 minutes, or until the chicken is cooked through and tender. Bone-in dark meat is especially tender when cooked to 175–185°F.
- Reduce heat to low. Gradually spoon the heavy cream into the sauce, stirring to incorporate. Heat through for 3-5 minutes, or until your desired sauce thickness is obtained.
- Remove the bay leaf and thyme stems and sprinkle with parsley. Serve with mashed potatoes and roasted green beans!
Notes
Pro Tips:
Storage:
- Bone-in/Skin-on Chicken Thighs and Drumsticks are best in this recipe. They're tender, flavorful, and benefit the most from the extended cooking time, as they won't dry out. See the notes section of the recipe card for guidelines on how to use chicken breasts instead.
- Season the chicken generously: Don’t be shy with the salt! Season the chicken generously on all sides, including underneath the skin. This ensures that the meat itself is well-seasoned and flavorful, not just the exterior.
- Wine: Chardonnay is the best wine to use in this recipe, followed by Sauvignon Blanc, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Fresh Garlic Cloves (vs. jarred minced garlic), are best for this recipe if possible.
- More Chicken Thigh Recipes: For more delicious recipes with chicken thighs, try my Chicken Scarpariello and my delicious Baked Chicken Thighs!
- For Serving: Be sure to serve this over my creamy mashed potatoes with roasted green beans, you can't beat it!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cream-based sauces can change consistency slightly after freezing, but this one reheats well. Thaw overnight in the refrigerator and reheat gently over low heat, stirring the sauce occasionally.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 588kcal | Carbohydrates: 12g | Protein: 33g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 216mg | Sodium: 729mg | Potassium: 757mg | Fiber: 1g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
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