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Chicken Fricassée (French creamy chicken stew)
Recipe video above. A recipe from our chef JB (yes, he's French!), this traditional French dish is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin – but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●pan
- ●stove
📝 Preparation Steps
1
Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
salt (cooking / kosher salt)1 tsp/ 60g unsalted butter4 tbsptsp salt (cooking / kosher salt)1/4
2
Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to ⏱️ 5 minutes until golden brown. Turn and cook the other side for ⏱️ 1 minute then remove to a plate.
chicken thighs (, skin-on and bone-in (~250g/8oz each, Note 1))4
3
Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about ⏱️ 2 minutes each. Then remove from skillet.
4
Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for ⏱️ 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
5
Garlic and flour: Add garlic and stir for ⏱️ 30 seconds. Add flour and cook for ⏱️ 1 minute.
flour (, plain / all-purpose)3 tbsp
6
Wine and chicken stock: Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
chicken stock (, low sodium (preferably homemade!))3 cupssalt (cooking / kosher salt)1 tsp/ 60g unsalted butter4 tbsptsp salt (cooking / kosher salt)1/4
7
Return chicken to sauce: Return chicken back into the sauce with the skin side up.
8
Simmer covered ⏱️ 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer ⏱️ 10 minutes.
9
Uncover ⏱️ 20 minutes: Remove lid and let it simmer for a further ⏱️ 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
10
Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
salt (cooking / kosher salt)1 tsp/ 60g unsalted butter4 tbsptsp salt (cooking / kosher salt)1/4
11
Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.
parsley (, chopped)2 tbsp
Nutrition Facts
calories
792 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
1185 mg
protein Content
43 g
trans Fat Content
1 g
cholesterol Content
284 mg
carbohydrate Content
22 g
saturated Fat Content
25 g
unsaturated Fat Content
27 g
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