Chicken Fricassee
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Chicken Fricassee brings together tender chicken, sweet pearl onions, and savory mushrooms in a comforting stew. This dish makes any weeknight dinner feel extra special and utterly delicious.
Chicken Fricassee Recipe
This Chicken Fricassee is one of those recipes that just hits the spot every single time. The tender chicken thighs soak up all the rich flavors from the broth, white wine, and a hint of lemon juice, creating a symphony of tastes that will dance on your palate. The pearl onions and mushrooms add a delightful texture, making each bite a perfect balance of savory goodness.
I love making this dish because it’s both elegant and comforting, a rare combination that works wonders on a busy weeknight or a special occasion. As the chicken simmers, the house fills with an inviting aroma that draws everyone to the kitchen, eagerly awaiting dinner. Trust me, once you try this Chicken Fricassee, it will quickly become a favorite in your home too.
Ingredients You’ll Need
- Chicken thighs – I like to buy bone-in chicken thighs with skin because this is a slow simmered stew. You’ll get tons of awesome flavor from that chicken. You can use boneless & skinless thighs or breasts if you prefer.
- Butter – Always use unsalted butter so that you have full control over the sodium level in your stew.
- Salt & pepper – Season both the chicken and stew to your own preference.
- Pearl onions – These soften and get a beautiful mild flavor with a hint of sweetness. You can use chopped regular onion instead.
- Button mushrooms –I used these because they’re perfectly bite-sized. Cremini mushrooms would also work and if they’re big, just chop them up.
- Flour – This is used to thicken the stew. You can use a cornstarch slurry instead.
- White wine – I used a Chardonnay for this recipe. Other dry varieties that you can use are Pinot Grigio, Pinot Blanc, and Sauvignon Blanc.
- Chicken broth – this is what will make up the majority of your liquid for stewing. Use a low-sodium broth.
- Lemon juice – With the richness from butter and cream, a bright pop of lemon helps bring out the flavors in the stew beautifully.
- Sugar – As everything stews, the sugar will caramelize.
- Egg yolks – These will thicken your stew at the very end.
- Heavy cream – I used 35% MF cream for this recipe. You can use heavier or lighter cream depending on what you like best.
- Fresh parsley – We eat with our eyes first, right? I love to add a super easy pop of color as garnish.
Start by patting the chicken thighs dry with paper towels and season them with salt and pepper. This step ensures the chicken gets a nice sear and locks in the flavors.
Heat 4 tablespoons of butter in a large skillet or braiser over medium-high heat. Place the chicken, skin side down, and let it sear until it releases from the pan, then flip and sear the other side. Don’t worry about cooking it all the way through; it will finish cooking later. Transfer the chicken to a plate, and repeat with the remaining pieces if needed.
Reduce the heat and add the mushrooms and pearl onions to the skillet. Sauté for about 5 minutes until they start to soften. Sprinkle in the flour and cook for another minute, stirring well to combine. This will help thicken the sauce.
Pour in the white wine and let it cook down for a few minutes to reduce slightly. Then, add the chicken broth, lemon juice, and sugar, stirring to combine.
Return the chicken pieces to the skillet in a single layer, along with any juices that have accumulated on the plate. Cover the skillet and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust the seasoning as needed.
To make the sauce thicker, whisk the egg yolks with the heavy cream. Slowly add about ½ cup of the hot sauce from the skillet to the egg mixture, whisking continuously to temper it.
Then, stir this mixture back into the skillet along with the remaining 2 tablespoons of butter. This will make the sauce creamy and rich. Finally, garnish the Chicken Fricassee with fresh parsley and serve hot.
How To Serve
I love serving Chicken Fricassee with sides that complement its rich, creamy sauce and hearty flavors. Here are some great options that pair perfectly with this dish:
Mashed Potatoes
Jasmine Rice
Skillet Green Beans
Creamy Polenta
Frequently Asked Questions
What is Chicken Fricassee?
Chicken Fricassee is a classic French stew where chicken is cooked in a creamy white sauce made from wine, broth, and a touch of lemon. This dish typically includes tender chicken, pearl onions, and mushrooms, all simmered together to create a rich, flavorful meal.
How can I make Chicken Fricassee gluten-free?
To make Chicken Fricassee gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. This ensures you still enjoy the creamy, delicious flavors without any gluten.
Can I use boneless, skinless chicken instead of bone-in, skin-on chicken thighs?
Yes, you can use boneless, skinless chicken thighs or breasts if you prefer. However, using bone-in, skin-on chicken adds extra flavor and richness to the dish.
Can I make Chicken Fricassee ahead of time?
Absolutely! Chicken Fricassee can be made ahead and stored in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious when reheated.
Expert Tips
- Sear the Chicken Well: Make sure to sear the chicken thighs until they are golden brown. This step adds depth of flavor to the dish.
- Use Fresh Pearl Onions: Fresh pearl onions give a sweeter, more delicate flavor compared to frozen ones. Take the time to peel them, it will pay off.
- Temper the Egg Yolks: When adding the egg yolk and cream mixture to the hot sauce, do it slowly to prevent curdling. This will give you a nice, smooth, creamy sauce.
- Don’t Skip the Wine: The white wine adds acidity and depth to the sauce. If you don’t cook with alcohol, substitute with an equal amount of chicken broth and a splash of white wine vinegar.
- Adjust Seasoning Last: Taste and adjust the seasoning at the end of cooking. This helps balance the flavors perfectly once all ingredients have melded together.
How to Store Chicken Fricassee
This recipe will keep fresh for 3 days if stored in an airtight container in the fridge. You can reheat it either in the microwave, or in a skillet over medium heat.
I wouldn’t recommend keeping this in the freezer. Because of the fat content in the cream, yolks, and butter, your sauce will likely break and separate once it’s thawed.
Did you love this classic French recipe? Try these!
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Chicken Fricassee
Video
Ingredients
- 3 pounds chicken thighs (with bone and skin on)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper
- 4 tablespoons butter (unsalted)
- 8 ounce button mushrooms
- 24 small pearl onions (peeled, kept whole)
- 2 tablespoon all-purpose flour
- 1 cup white wine (dry, I used a Chardonnay)
- 3 cups chicken broth (low sodium or no sodium added)
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 2 large egg yolks
- 6 tablespoon heavy cream
- 2 tablespoon butter (unsalted)
- 2 tablespoon parsley (fresh, chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the chicken: Pat dry the chicken thighs with paper towels. Season with salt and pepper.
- Sear the chicken: Heat the butter in a large skillet or braiser over medium high/ high heat. Add the chicken, skin side down, and let it sear until it releases from the pan. Flip and sear the other side. Don’t worry about cooking it all the way through – it has lots of time to stew. Remove the chicken from the pan. You might have to do this in batches, so repeat with remaining chicken. Transfer chicken to a plate.
- Cook the veggies: Reduce the heat and add the mushrooms and onions to the skillet. Saute for about 5 minutes, then add the flour. Cook for another minute and stir well. After that, add the wine and let it cook down for a few minutes, then pour in the broth, lemon juice, sugar and stir.
- Cook the stew: Add the chicken pieces back to the skillet in a single layer. Pour in the juices that have accumulated on the plate too.Cover and simmer for 25-30 minutes until the chicken is cooked through. Taste and adjust seasoning as needed.
- Finish the fricassee: When the stew is done cooking, adjust for seasoning. To make the sauce thicker, whisk the egg yolks with the cream and temper them by very slowly adding a 1/2 cup of the sauce. Whisk well to avoid scrambling. Stir the egg mixture and remaining 2 tbsp of butter into the fricassee. Garnish with parsley and serve!
Equipment
Notes
- Serve this over rice, mashed potatoes, polenta, riced/mashed cauliflower, or use a nice crusty bread to soak up that sauce.
- This recipe will keep fresh for 3 days if stored in an airtight container in the fridge. You can reheat it either in the microwave, or in a skillet over medium heat.
- I wouldn’t recommend keeping this in the freezer. Because of the fat content in the cream, yolks, and butter, your sauce will likely break and separate once it’s thawed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe inspired from this French book!
