Chicken Fricassee Recipe

Ingredients for Chicken Fricassee

• Chicken – I like to use a combination of bone-in chicken thighs and bone-in chicken legs. The chicken meat stays tender and succulent. Make sure the chicken is room temperature before starting.
• Butter – Salted butter was used to test this recipe.
• Vegetables – Sautéed onion, carrots and celery lay the foundation for great flavor.
• Mushrooms – I like baby portabella mushrooms or cremini mushrooms. Any variety of mushrooms, like white button mushrooms will work.
• White Wine – Try a dry white wine, like sauvignon blanc or Pinot Grigio, it adds phenomenal flavor to the sauce.
• Chicken Stock – Homemade Chicken Stock is perfect for the base of the sauce. Use low-sodium so you can control the seasoning.
• Dairy – Heavy cream adds rich, creaminess.
• Herbs – I leaned into all the French herbs with Herbs de Provence, tarragon, kosher salt and black pepper.

Substitution Tips

• No wine: Swap the white wine for more chicken stock and add a splash of apple juice for a hint of sweetness.
• Lighter version: Use half-and-half instead of heavy cream for a lighter sauce. It won’t be quite as rich, but it’s still delicious.
• Different chicken cuts: Bone-in thighs have the most flavor, but boneless thighs or bone-in breasts also work. Just keep an eye on cooking time and check for an internal temperature of 165°F.
• Herb swap: If you don’t have fresh tarragon, thyme, rosemary, or a mix of Italian herbs works, well.
• Extra veggies: Peas, green beans, or celery can be added in with the carrots for more color and texture.

For the full ingredient list and instructions, see the recipe card below.

How to Make Chicken Fricassee

This is a classic French-style braise, but it’s totally doable even if you’re not a fancy French chef. It all starts with a simple Mirepoix (a mix of vegetables). Here’s the step-by-step with helpful tips. While there are quite a few steps to making this delicious French cuisine dish, they’re fairly simple and hassle free.

1. Brown the chicken – Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the oil and butter in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, in a single layer without crowding the pan. Brown until the skin is deeply golden, then flip and brown the other side.

Take your time here! Browning should take several minutes per side. This step builds flavor, so don’t rush it. Transfer the browned chicken to a plate and set aside.

2. Build the flavor base – In the same pan (don’t wipe it out), reduce the heat to medium. Add the onion and carrots and cook until they begin to soften. Toss in the mushrooms and cook until they release their moisture and start to brown around the edges. Add the garlic and cook for about 30 seconds, just until fragrant.

All the little browned bits on the bottom of the pan are pure flavor, leave them there for the next step.

3. Make the roux – Sprinkle the flour over the vegetables and stir to coat. Cook for a minute or two to cook out the raw flour taste, stirring often so it doesn’t burn. The mixture will look a bit pasty, that’s normal.

4. Deglaze and simmer the sauce – Pour in the white wine, stirring and scraping the bottom of the pan with a wooden spoon to loosen all those browned bits. Let the wine simmer and reduce slightly. Then pour in the chicken stock, whisking or stirring well so the sauce is smooth.

Add the thyme and bay leaf. Bring the sauce to a gentle simmer; it will start to thicken as it bubbles.

5. Braise the chicken – Nestle the browned chicken pieces back into the pan, skin-side up, along with any juices that collected on the plate. The chicken should sit in the sauce but not be completely submerged.

Transfer the pan to a 350°F oven and bake until the chicken is cooked through and very tender, about 30-40 minutes, depending on the size of your pieces. The internal temperature should reach 165°F.

6. Finish with cream and herbs – Carefully remove the pan from the oven. Transfer the chicken to a plate (cover loosely with foil to keep warm). Return the pan to low heat on the stovetop, stir in the heavy cream, and simmer gently until the sauce is silky and slightly thickened.

Taste and adjust with salt, pepper, and a squeeze of lemon juice if you like a brighter flavor. Return the chicken to the sauce, sprinkle with fresh parsley, and serve.