Chicken Fricassée Classic Stew (Printer-Friendly)
Tender chicken braised in a creamy mushroom sauce infused with herbs and white wine for a hearty French-inspired dish.
# What You'll Need:
→ Poultry
01 -
4 chicken drumsticks, skin-on, bone-in (~5 oz each)
02 -
4 chicken thighs, skin-on, bone-in (~8 oz each)
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
4 tablespoons unsalted butter
→ Vegetables & Aromatics
06 -
10 oz white mushrooms, halved or quartered
07 -
2 medium brown onions, sliced 1/2 inch wide
08 -
2 garlic cloves, finely minced
09 -
1 bay leaf, fresh (or dried)
10 -
3 thyme sprigs (or 1/2 teaspoon dried thyme)
11 -
2 tablespoons chopped fresh parsley
→ Liquids & Thickening Agents
12 -
3 tablespoons all-purpose flour
13 -
1/2 cup dry white wine (preferably Chardonnay)
14 -
3 cups low-sodium chicken stock
15 -
2/3 cup heavy cream
16 -
1/4 teaspoon kosher salt
17 -
1/4 teaspoon black pepper
# Steps to Follow:
01 -
Pat chicken pieces dry with paper towels and season evenly with salt and pepper.
02 -
Melt butter in a large heavy skillet or lidded pot over medium-high heat. Place chicken thighs skin-side down and cook 4 to 5 minutes until golden. Flip and brown the other side for 1 minute. Remove to a plate.
03 -
Brown drumsticks by searing three sides for about 2 minutes per side until evenly golden. Remove to the plate with the thighs.
04 -
Add mushrooms, sliced onions, bay leaf, and thyme to the skillet. Cook for 5 minutes until mushrooms turn light golden, stirring occasionally.
05 -
Stir in minced garlic and cook for 30 seconds. Sprinkle in flour and cook for 1 minute to eliminate raw flour taste.
06 -
Pour in white wine and chicken stock, then add salt and pepper. Stir thoroughly, scraping the bottom of the pan to lift browned bits into the sauce.
07 -
Nestle chicken pieces back into the pot with the skin side up, ensuring they are mostly submerged in the liquid.
08 -
Bring to a simmer, adjust heat to maintain gentle bubbling (medium-low). Cover and cook for 10 minutes.
09 -
Remove the lid and continue simmering gently for 20 minutes to reduce and thicken the sauce.
10 -
Transfer chicken to a serving dish. Stir cream into the sauce and bring it back to a gentle simmer. Adjust seasoning if necessary.
11 -
Return chicken to the sauce. Garnish with chopped parsley and serve immediately, traditionally with mashed potatoes or short pasta.
# Extra Suggestions:
01 -
Use skin-on, bone-in chicken pieces to maintain juiciness and texture. For boneless substitutions, adjust simmering times and temperatures as described in recipe notes.