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Chicken Fricassee Recipe

Published by: Chef Matty Riedel • Updated: February 3, 2024

My chicken fricassee recipe is a French classic cooked with mushrooms, chicken, and other veggies in a creamy sauce. You can use chicken thighs or breasts for a quick fricassee, and if time permits, a whole chicken.

This classic French dish is comfort food—a velvety sauce, beautifully cooked chicken and veggies, and seasoning, adding the perfect finishing touch. Whatever the occasion, chicken fricassee is a main you can’t go wrong with, not only because it’s mouthwateringly delicious but also because it goes well with a range of sides, from rice to roasted veggies to quinoa to pilaf.

The most popular chicken fricassee recipe is probably that of the OG goddess of domestic cooking, Julia Child. Detailed in her Mastering the Art of French Cooking is an elaborate 687-step recipe (I’m obviously exaggerating, but you get it!) that has scared away more home cooks than invited them to cook this delicious dish.

While this recipe in no way claims to equal Mrs Child’s, it does preserve all of the flavours of the original while majorly cutting down on the number of steps, the amount of time, and the amount of washing up that needs to be done!

If you want to go all guns blazing, I’ve also added a grander version of the recipe that uses a whole chicken.

The Quick Version

The major difference between the elaborate and the quick version is which cut of meat you use. The former uses a whole chicken, while the latter uses dark meat chicken thighs or breasts (I always stick to the thighs because they’re so much more flavoursome).

Additionally, the quick version becomes a one-pot meal.

This recipe serves four.

Chicken Fricassee Recipe (The Quick Version)

Chicken Fricassee Recipe
Chicken Fricassee Recipe (The Quick Version)
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 25 minutes
COOK TIME 30 minutes
COURSE Main Course
CUISINE French
SERVINGS 4
CALORIES 755 kcal

Equipment

Ingredients
 

  • 900 grams Bone-in, skin-on chicken thighs
  • 2 tablespoons Olive oil, extra virgin is a personal favourite
  • A large chopped onion
  • A chopped celery stalk
  • A chopped leek
  • A large peeled and chopped carrot
  • 100 grams Defrosted frozen peas
  • 225 grams Sliced mushrooms
  • 120 millilitres White wine
  • 2 tablespoons Butter
  • 2 tablespoons Plain all-purpose flour
  • 240 millilitres Double cream
  • 480 millilitres Low-sodium chicken stock
  • 2 Garlic cloves, minced
  • 2 tablespoons Thyme leaves, freshly chopped
  • 2 tablespoons Parsley, freshly chopped
  • A bay leaf
  • Salt and freshly ground pepper for seasoning for seasoning
  • A squeeze of lime juice for seasoning. optional
  • A pinch of nutmeg

Method
 

  • Heat oil over a medium flame in a large, deep saucepan.
  • While the oil heats, season your chicken, with salt and pepper, on both sides.
  • Proceed to cook the chicken in the pan, on both sides, until it’s golden. This should take no more than five minutes per side. Once cooked, remove the chicken and set aside.
  • Add butter to the same pan, and once it’s melted, add the celery, carrot, mushrooms, and onions. Cook these veggies until they’re soft (and not brown), which should take about five minutes.
  • Once sufficiently cooked, add in the flour and cook for another minute.
  • Now, add in the white wine, using it to also deglaze the bottom of the pan if necessary. Let the wine reduce for about seven minutes—we’re looking for it to reduce by half, at least.
  • Once reduced, add the cream, peas, bay leaf, and stock, and season with thyme, nutmeg, parsley, pepper, salt, and lime juice (if you’re using it).
  • Return the chicken to the pan and let it simmer for about 15 minutes—the sauce needs to thicken and the chicken needs to cook through.
  • Once cooked, serve with steaming rice or mashed potatoes.
Chefs Tips
Nutritional Information
Calories: 755kcalCarbohydrates: 9gProtein: 36gFat: 62gSaturated Fat: 24gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 256mgSodium: 211mgPotassium: 627mgFiber: 1gSugar: 3gVitamin A: 1384IUVitamin C: 9mgCalcium: 92mgIron: 3mg
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Chicken Fricassee Recipe:
The More Elaborate Version

Chicken Fricassee Recipe (The More Elaborate Version)

how to make chicken fricassee
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 25 minutes
COOK TIME 45 minutes
COURSE Main Course
CUISINE French
SERVINGS 4
CALORIES 298 kcal

Equipment

Ingredients
 

  • A whole chicken have the chicken cut into eight pieces but keep the entire carcass
  • 125 grams Pearl onions
  • 4 Egg yolks
  • 3 Thyme sprigs
  • 500 millilitres Chicken stock
  • 200 grams Button mushrooms
  • 200 millilitres White wine
  • 150 millilitres Double cream
  • 2 tablespoons Parsley, finely chopped
  • Pepper, freshly ground
  • Salt

Method
 

  • Pour white wine and stock into a large casserole and place this over a high flame, adding in the pearl onions and thyme sprigs.
  • Bring this to a simmer and add all the chicken as well as the mushrooms. Let this simmer for about 15-20 minutes until the chicken is fully cooked.
  • Take the casserole off the heat and remove the chicken from it. You can discard everything but the eight cut pieces.
  • Now, combine the cream and egg yolks in a bowl, and slowly pour this into the casserole. Make sure you keep mixing, as the sauce may curdle and the eggs may cook due to the high heat.
  • Put the chicken pieces back in and season the mix, also adding in the parsley. After the gravy simmers for a bit and the sauce has thickened to the desired consistency, take your fricassee off the heat and enjoy with mash or rice!
Chefs Tips
  • Use a high-quality white wine for the sauce (no, this doesn’t necessarily mean it has to be expensive).
  • I find that doing my mise-en-place ahead of time significantly cuts down the cooking time, especially when I need to cook this on a weekday. You can prep the individual parts beforehand and then combine these on the day you want the fricassee.
  • To store your fricassee, you can refrigerate it in an airtight container and consume it within two days, or freeze it and store it in an airtight container in your freezer and consume it within a month (thaw in the fridge for 24 hours before reheating).
  • If you’re cooking your fricassee with the intention of freezing it, save the fresh herbs and lemon juice for the day of consumption.
Nutritional Information
Calories: 298kcalCarbohydrates: 12gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 241mgSodium: 208mgPotassium: 445mgFiber: 1gSugar: 6gVitamin A: 1023IUVitamin C: 8mgCalcium: 71mgIron: 2mg
DID YOU MAKE THIS RECIPE?Love hearing how you went with my recipes! Tag me on Instagram at @my_home_selection!

Chicken Fricassee Recipe: FAQ

What Is the Difference Between Chicken Stew And Chicken Fricassee?

One major difference between chicken stew and fricassee—is the cooking method. In the former, the ingredients are all immersed in liquid and cooked together, whereas, in the latter, the chicken is cooked first, either by pan searing or boiling and then added to the sauce.

What’s The Origin of the Word “Fricaessee”?

The word “fricassee” originates from French culinary traditions, and it refers to a method of cooking, usually involving poultry, meat, or rabbit, which is cut up, sautéed, braised, and served with its sauce. The term itself comes from the French word “fricassée,” a noun derived from the verb “fricasser,” which means “to fry or cook in a sauce or gravy.” This cooking technique and term date back to at least the 16th century in France.
The precise etymology of “fricasser” is somewhat unclear. Still, it is generally believed to be a compound of two old French words: “frire” (to fry) and “casser” or “quasser” (to break or to smash), suggesting the original method involved frying and then breaking the meat into pieces or breaking it down in a sauce. Over time, the culinary method evolved to include gentle braising or stewing in sauce after an initial sauté, which is more reflective of the fricassee dishes known today.
Fricassee has been a popular cooking method across various cuisines, adapting to include local ingredients and flavours. Still, its French origins remain a key part of its identity and culinary history.


Chicken Fricassee Recipe: Final Thoughts

The essence of this dish lies in its beautiful, buttery, creamy sauce, so make sure you nail this step—more than technique, it’s about patience and slowly stirring in that cream and those eggs. Get this and the cooking of your chicken right, and you’ll have an assured hit on your hands.

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Chef and Restaurant Owner Matty Riedel
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