Chicken Fricassee

Chicken Fricassee is a classic French dish that is timeless. The chicken is browned, then slowly braised with onions, garlic, herbs and carrots in a white wine cream sauce.

Serve this amazing chicken fricassee recipe with our creamy mashed potatoes and a crusty bread to experience the fullness of French cuisine. Your friends and family will be so impressed!

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Chicken Fricassee Recipe

Hi, it’s Julia from Vikalinka once again and today we are exploring some of Europe’s best.

French cuisine has always had a shroud of mystery surrounding it and rightfully so. Many countries’ cuisines have been influenced by it! However, it doesn’t mean that attempting French dishes like this Chicken Fricassee Recipe at home should be complicated.

What is the Origin of Chicken Fricassee?

This chicken fricassee recipe is not the one that comes from Michelin star restaurants. This recipe is the heritage of country cooks aka home cooks like you and I. It is rustic and simple. This recipe doesn’t require precise measurements but instead relies on quality ingredients and a slow braising technique for its savory and rich taste.

What is Chicken Fricassee?

It is more of a method of cooking than an actual recipe. Chicken Fricassee literally means cut up and fried chicken, so what you add to the chicken is up to the cook entirely.

However, what is nowadays accepted as a chicken fricassee is chicken braised in white wine cream sauce.

What Vegetables can I put in Chicken Fricassee?

Good news is you can add any vegetables that can sustain a slow braising process without falling apart. So carrots, mushrooms, green beans or even broccoli will all work well here.

How to Make Chicken Fricassee:

• Brown chicken pieces until golden and removing them to a separate plate.
• In the same pan, sautee onions, carrots, garlic and your choice of herbs.
• Next we need to thicken the sauce by adding flour and quickly cooking it until it’s mixed with the butter and smells slightly nutty.
• Add white wine and mix with a wooden spoon until you have a thick sauce.
• Return the browned chicken with the juices back to the pan and cook in the oven uncovered for 45 minutes.

The final touch is the addition of cream. It’s important to add it last, so it doesn’t separate under the intense heat of the oven. After your chicken has finished its time in the oven, stir in a splash of heavy cream.

We used heavy cream for thicker sauce, however you can add light cream, which will result in a slightly thinner sauce with less calories. The choice is yours. We love to enjoy this with Rustic Farmhouse Bread.

More Chicken Recipes

• Spatchcock Chicken – best way to roast a whole chicken
• Chicken Fettuccini Alfredo – in a lighter cream sauce
• Korean Chicken – sticky glazed chicken thighs and legs
• Chicken Madeira – famous Cheesecake Factory copycat
• French Chicken Casserole – creamy and excellent
• Chicken Marsala in a mushroom wine sauce

I hope this Chicken Fricassee Recipe becomes a new favorite for you. It is an excellent staple for any kitchen and you can change the vegetables and herbs based on what you have on hand.

Chicken Fricassee

4.98 from 152 votes

Author: Julia Frey

This Chicken Fricassee is braised in a creamy white wine sauce making the chicken tender with rich flavor. Serve over mashed potatoes or rice with crusty bread.

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Ingredients 

US CustomaryMetric

Servings: 6 people

• 1 Tbsp olive oil
• 8 chicken thighs and legs, combined
• salt and pepper , to taste
• 1 Tbsp unsalted butter
• 1 small onion , chopped
• 2 cloves garlic , minced
• 2 carrots, cut in large pieces
• 3-4 sprigs thyme, (leaves only)
• 2 Tbsp all-purpose flour
• 1/2 cup dry white wine , such as Sauvignon Blanc
• 1 1/2 cup chicken stock
• 1/2 cup heavy cream

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Instructions

• Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan. 
• Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
• Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes. 
• Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed. 

Nutrition Per Serving

538kcal Calories9g Carbs30g Protein39g Fat13g Saturated Fat193mg Cholesterol270mg Sodium532mg Potassium1g Fiber2g Sugar3930IU Vitamin A4mg Vitamin C47mg Calcium1.7mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Chicken Fricassee

Amount per Serving

Calories

538

% Daily Value*

Fat

 

39

g

60

%

Saturated Fat

 

13

g

81

%

Cholesterol

 

193

mg

64

%

Sodium

 

270

mg

12

%

Potassium

 

532

mg

15

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

30

g

60

%

Vitamin A

 

3930

IU

79

%

Vitamin C

 

4

mg

5

%

Calcium

 

47

mg

5

%

Iron

 

1.7

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: French

Keyword: Chicken Fricassee

Skill Level: Medium

Cost to Make: $$

Calories: 538

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