Chicken fricassee is a classic French dinner that’s made with a creamy white wine sauce and a medley of fresh vegetables. This simple, yet sophisticated chicken entree is perfect for a dinner with the family or entertaining your guests!
So, what exactly is chicken fricassee? It’s a comforting French dish that is so good, it’s made its way into kitchens across the world. Chicken is browned to perfection before being soaked and baked in a creamy, savory white wine sauce with vegetables like cremini mushrooms.
Next time you’re looking for a chicken dinner that breaks out of your usual weeknight dinner routine, this is the recipe to turn to! I love how sophisticated it is, all while being easy to make AND kid friendly. You might have to cut the chicken off the bone for your little one, but even the pickiest eaters will still love this meal.
Whipping up this easy chicken fricassee will make you feel like a home chef. Really, this recipe is tried and true. After having my fair share of chicken fricassee at restaurants (and always loving it), following this recipe always gives me a more delicious serving of chicken than I’ve had at those restaurants.
Treat yourself and impress whoever you’re serving with this chicken fricassee tonight!
How to Make Chicken Fricassee
Don’t worry, you don’t need to be a trained French chef to make the perfect chicken fricassee! It all starts with a simple Mirepoix (a mix of vegetables). While there are quite a few steps to making this delicious dish, they’re fairly simple and hassle free.
- Preheat. Of course, start the preparation by preheating your oven to 350F.
- Season and brown. Season the uncooked chicken with salt and pepper on both sides before browning it in a deep dutch oven. Work in batches, so you don’t overcrowd your pan! Let the chicken brown on both sides before transferring to a plate.
- Cook the vegetables and herbs. At a low heat, cook the onion, carrot and celery until they’re soft. Then, stir in the herbs de Provence and mushrooms. Cook the mushrooms until they’re dark.
- Create the sauce. Add the cornstarch, stirring to coat the vegetables. Cook for a minute longer, then add the white wine and scrape the bottom of the pan to release the brown bits. Next, add the stock to the pot and bring the mixture to a boil!
- Cook. Transfer the browned chicken back to the pot, skin side up. Pour the juices that have accumulated on the plate into the pot as well. Add a bay leaf before covering the pot and transferring it to the oven. Cook for 45 minutes.
- Stir, season, and serve. Remove the pot from the oven and stir in the half and half, lemon zest, and tarragon. Season with salt and pepper to taste. Serve immediately and enjoy!
How To Serve Chicken Fricassee
As you can see in my pictures, I love serving warm chicken fricassee over cooked egg noodles! It’s similar to eating stroganoff, another one of my favorite comfort foods. However, it’s also delicious when served over mashed potatoes or plain white rice.
I also love garnishing this chicken with freshly cut parsley! Served with cooked veggies on the side too, like asparagus, this comfort dish can easily be made a bit healthier.
How To Store Chicken Fricassee
In an airtight container in the fridge, chicken fricassee will stay fresh for up to 3 days. While you can always reheat it in the microwave, I recommend heating it back up in a skillet over medium-high heat. That way, it maintains it’s texture.
How To Thicken The Sauce
Easy! Simply stir in more cornstarch until your creamy white sauce reaches the desired consistency. If it’s too thick, however, consider stirring in a little bit more white wine or broth until it thins out enough for you.
Au revoir, friends! But before you go, be sure to check out some of my other famous French recipes.
- Croque Madame Recipe
- Easy Traditional Bouillabaisse
- French Lyonnaise Potatoes
- Beef Bourguignon Burger with Horseradish Creme Fraiche
Get the Recipe: Chicken Fricassee Recipe
- 4 bone-in skin-on Chicken Thighs
- 4 bone-in skin-on chicken legs
- Kosher salt and pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 tablespoon herbs de Provence
- 8 ounces cremini mushrooms, cleaned and cut in half
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 32 ounces chicken stock
- 1 bay leaf
- 1 cup half and half, or heavy cream
- 1 tablespoon lemon zest
- 2 tablespoons chopped tarragon
- dutch oven
- Preheat oven to 350˚F
- Season the chicken with kosher salt and pepper on both sides.
- Heat the butter and olive oil in a large, deep dutch oven or other pot over medium heat.
- Add the chicken to the pot, skin side down, working in batches so as to not crowd the pan.
- Cook the chicken until the skin is golden brown and crispy, approximately 7-8 minutes. Flip the chicken and cook on the opposite side until golden.
- Transfer to a plate and repeat with the remaining chicken.
- Reduce the heat to low and add the onion, carrot and celery. Cook until softened, approximately 4-5 minutes.
- Stir in the herbs de Provence and mushrooms cooking until the mushrooms darken.
- Add the cornstarch, stirring to coat the vegetables and cooking for 1 minute longer.
- Stir in the wine and bring to a boil, scraping the bottom of the pan to release the brown bits.
- Add the stock to the pot and bring to a boil.
- Transfer the chicken back to the pot, skin side up and pour the juices that have accumulated on the plater into the pot.
- Add the bay leaf and cover.
- Transfer the pot to the oven and cook for 45 minutes.
- Remove from the oven and stir in the half and half, lemon zest and tarragon.
- Season with salt and pepper, to taste, if needed.
- Serve immediately.