Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Course: Dinner
Cuisine: French-American

Introduction

This chicken fricassee recipe is a comforting, creamy stew made with golden-browned chicken simmered in a rich white wine sauce with carrots, celery, and mushrooms. It’s the perfect one-pan meal for when you want something hearty, elegant, and cozy.
I always pull this recipe out on cool evenings—it’s warm, indulgent, and feels like a hug in a bowl.

Why I Love This Chicken Fricassee Recipe

Chicken fricassee is like a beautiful mash-up between a rustic stew and creamy chicken sauté. It’s both comforting and elegant—perfect for dinner parties or weeknight meals alike.

• Hearty and satisfying – Packed with tender chicken and wholesome vegetables
• Creamy but not heavy – Lightened with broth and herbs for balance
• French classic with a twist – Slightly Americanized for ease and flavor
• All-in-one meal – Serve with rice, potatoes, or crusty bread
• Great for leftovers – Gets even better the next day

Key Ingredients

Bone-in, Skin-on Chicken Thighs (2½ lbs): Browning with the skin adds rich flavor and helps create a golden fond for the sauce.
Unsalted Butter (3 tbsp): Used for sautéing the vegetables and making the roux.
Olive Oil (2 tbsp): Helps sear the chicken evenly without burning the butter.
Yellow Onion (1 medium, chopped): Aromatic base of the sauce.
Carrots (2, peeled and sliced): Adds natural sweetness and color.
Celery (2 stalks, diced): Builds that classic stew flavor.
Garlic (3 cloves, minced): Boosts depth and savoriness.
Mushrooms (8 oz, sliced): Adds earthiness and meatiness.
All-Purpose Flour (¼ cup): Helps thicken the creamy broth.
Dry White Wine (½ cup): Adds acidity and complexity—Sauvignon Blanc or Pinot Grigio works well.
Chicken Broth (2 cups): Forms the main body of the sauce.
Bay Leaf (1) + Fresh Thyme (2 sprigs): Adds herbaceous warmth.
Heavy Cream (½ cup): Finishes the sauce with silkiness.
Salt and Pepper (to taste): Essential for seasoning throughout.

How to Make This Chicken Fricassee Recipe

Step 1: Season and Sear the Chicken
Pat chicken dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed skillet, heat olive oil over medium-high heat. Add chicken skin-side down and sear for 5–7 minutes per side, or until golden brown. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics
Reduce heat to medium. Add butter to the same pot. Once melted, add onion, carrots, and celery. Cook for 4–5 minutes, stirring often, until softened. Add garlic and mushrooms and cook for 3 more minutes, until fragrant and slightly browned.

Step 3: Make the Roux and Deglaze
Sprinkle flour over the veggies and stir to coat. Cook for 2 minutes to remove the raw taste of flour. Slowly pour in the white wine, scraping up browned bits from the bottom of the pan. Stir until smooth and thickened.

Step 4: Add Broth and Simmer
Pour in chicken broth, stir in the bay leaf and thyme. Return chicken to the pot, nestling it into the liquid skin-side up. Bring to a simmer, then cover and reduce heat to low. Cook for 30 minutes, or until the chicken is cooked through and tender.

Step 5: Finish with Cream
Remove lid and discard herbs. Stir in heavy cream and simmer uncovered for another 5–7 minutes to thicken slightly. Taste and adjust salt and pepper as needed.

Step 6: Serve
Serve hot over mashed potatoes, rice, egg noodles, or with crusty French bread. Spoon extra sauce and veggies over the top.

Chef’s Tips & Variations

• Use boneless thighs – If preferred, just reduce cook time slightly.
• No wine? – Sub with more broth and a splash of lemon juice.
• Make it lighter – Use half-and-half or evaporated milk in place of cream.
• Add peas or green beans – Stir in at the end for color and freshness.
• Slow-cooker option – Brown chicken and veggies, then transfer to crockpot with broth and cook on LOW for 6 hours.
• Store leftovers – Keeps well for up to 4 days and reheats beautifully.

What to Serve With Chicken Fricassee

Serve this comforting dish with sides that soak up the sauce:

• Buttered Egg Noodles – A traditional favorite
• Mashed Potatoes – Creamy and classic pairing
• Steamed White Rice – Simple and satisfying
• Crusty French Bread – To mop up the rich sauce
• Green Beans Almondine – Light and crisp contrast
• Garlic Roasted Asparagus – Brightens the dish

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Course: Dinner
Cuisine: French-American
Calories: ~480 per serving (approximate)

Ingredients

• 2½ lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• ¼ cup all-purpose flour
• ½ cup dry white wine
• 2 cups chicken broth
• 1 bay leaf
• 2 sprigs fresh thyme
• ½ cup heavy cream
• Salt and pepper, to taste

Equipment

• Dutch oven or large skillet with lid
• Tongs or spatula
• Measuring cups and spoons
• Cutting board and knife
• Whisk or wooden spoon

Method

1. Sear Chicken: Pat chicken dry and season with salt and pepper. In a large pot over medium-high heat, sear chicken skin-side down for 5–7 minutes per side until golden. Remove and set aside.
2. Cook Aromatics: Add butter to the pot. Once melted, add onions, carrots, and celery. Cook 4–5 minutes until softened. Add garlic and mushrooms and cook another 3 minutes.
3. Make Roux: Sprinkle flour over the vegetables and stir well. Cook for 2 minutes.
4. Deglaze & Simmer: Slowly add wine, stirring constantly to form a smooth base. Add broth, bay leaf, and thyme. Nestle chicken back into pot. Bring to a simmer.
5. Braise Chicken: Cover and reduce heat to low. Simmer for 30 minutes until chicken is cooked through.
6. Finish with Cream: Remove herbs. Stir in heavy cream and simmer 5–7 minutes uncovered to thicken.
7. Serve: Spoon over mashed potatoes, rice, or bread. Garnish with herbs if desired.

Notes

• Leftovers: Store in fridge up to 4 days. Reheat gently on stovetop or microwave.
• No cream? Sub with ¼ cup sour cream or crème fraîche for a tangier twist.
• Boneless variation: Use boneless thighs or breasts but reduce cook time by 10–12 minutes.
• Thickening tip: Simmer uncovered longer if sauce is too thin, or add 1 tsp cornstarch slurry.
• Herb swap: Fresh parsley or tarragon can be added at the end for brightness.