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Chicken Fricassée

A cozy and creamy French chicken stew with tender chicken and earthy mushrooms, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken drumsticks (~150g/5oz each)
  • 4 pieces chicken thighs, skin-on and bone-in (~250g/8oz each)
  • 1 tsp kosher or cooking salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter (60g) Use Kerrygold for rich flavor.
For the Stew
  • 300 g white mushrooms, halved or quartered Fresh is always best!
  • 2 medium brown onions, sliced
  • 2 cloves garlic, minced
  • 1 leaf fresh bay leaf (or dried)
  • 3 sprigs thyme (or 1/2 tsp dried thyme)
  • 3 tbsp plain/all-purpose flour
  • 0.5 cup white wine (preferably Chardonnay, can substitute with broth)
  • 3 cups low-sodium chicken stock
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 2/3 cup heavy cream
  • 2 tbsp chopped parsley For garnish

Method
 

Preparation
  1. Pat dry and season all chicken pieces with salt and pepper.
  2. Melt butter over medium-high heat in a large skillet.
  3. Brown the chicken thighs, skin-side down, for about 4–5 minutes, then flip them and cook for 1 additional minute. Remove and set aside.
  4. In the same skillet, add remaining butter (if needed) and brown the drumsticks on three sides for about 2 minutes each until golden brown. Remove and set aside.
  5. Add mushrooms and onions along with bay leaf and thyme to the skillet. Sauté for approximately 5 minutes until onions are translucent and mushrooms begin to caramelize.
  6. Stir in minced garlic for 30 seconds, then sprinkle in flour and cook for 1 minute to form a roux.
  7. Pour in white wine and chicken stock while scraping the fond from the bottom of the pan. Season with salt and pepper.
Cooking
  1. Return the browned chicken to the skillet, skin-side up. Cover and let it simmer on low for 10 minutes.
  2. Uncover and simmer for an additional 20 minutes until the chicken reaches an internal temperature of 167°F (75°C).
  3. Carefully remove chicken from the skillet and stir in the heavy cream, bringing the sauce to a gentle simmer. Adjust seasoning as necessary.
  4. Return chicken to the pan, garnish with chopped parsley, and serve over creamy mashed potatoes, rice, or pasta.

Notes

For thickening options, substitute flour with cornstarch dissolved in water for a gluten-free option. Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.