Description

Chef John’s Chicken Fricassee is a comforting classic French stew featuring tender chicken pieces simmered in a creamy, flavorful white sauce with mushrooms, carrots, and aromatics. This dish balances rustic charm with elegant flavors, making it perfect for a special dinner or a cozy family meal. Serve it over rice, mashed potatoes, or crusty bread for a satisfying, crowd-pleasing entrée.

Ingredients

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For the Chicken

2 1/2 pounds bone-in, skin-on chicken thighs and/or drumsticks
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil

For the Vegetables

1 large onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
8 ounces cremini or white mushrooms, sliced
4 cloves garlic, minced

For the Braising Liquid

1/2 cup dry white wine
2 1/2 cups chicken stock
2 sprigs fresh thyme
1 bay leaf

For the Cream Sauce

2 tablespoons all-purpose flour
1/2 cup heavy cream
1 tablespoon lemon juice (or to taste)

To Garnish

2 tablespoons chopped fresh parsley

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Instructions

Brown the Chicken: Generously season the chicken pieces with salt and pepper. In a large, heavy-bottomed skillet or Dutch oven over medium-high heat, melt the butter with the olive oil. Add the chicken, skin side down, and sear until golden brown on both sides, about 4–5 minutes per side. Remove the browned chicken to a plate and set aside.
Cook the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté, scraping up any browned bits, until the vegetables begin to soften, about 4 minutes. Stir in the mushrooms and cook until they’ve released their moisture and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
Deglaze and Simmer: Pour in the white wine, stirring well to deglaze the pan and loosen any flavorful bits from the bottom. Allow the wine to reduce by half, about 2 minutes. Return the chicken (and any accumulated juices) to the pan. Add the chicken stock, thyme, and bay leaf, and bring to a gentle simmer. Cover and cook for 25–30 minutes, or until the chicken is tender and cooked through.
Make the Cream Sauce: Remove the chicken to a plate and cover to keep warm. In a small bowl, whisk the flour with the heavy cream until smooth, then stir the mixture into the simmering vegetables and broth. Allow to cook for 3–4 minutes until the sauce thickens. Return the chicken to the pan, spooning the sauce over. Drizzle in the lemon juice and adjust seasoning as needed with salt and pepper.
Garnish and Serve: Scatter with fresh chopped parsley and serve hot over rice, mashed potatoes, or with crusty bread to soak up the rich sauce. Enjoy!

Notes

For a lighter sauce, substitute half-and-half for the heavy cream.
You can use a whole cut-up chicken instead of just thighs and drumsticks.
The dish is even better the next day after the flavors have melded.
Add peas at the end for extra color and sweetness.
Serve with lemon wedges to brighten the flavors further.

Nutrition

Serving Size: 1/4 of recipe
Calories: 490
Sugar: 6g
Sodium: 560mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 39g
Cholesterol: 180mg