Classic Chicken Fricassee Recipe

Chicken Fricassee is an amazing weeknight meal to serve up to family and friends.  This classic French one-pan meal recipe is incredibly simple to prepare, and the best part is that it can be customized to you and your family’s liking.

I know how it goes in the middle of the week wanting to make something delicious for your family while having time constraints.  This recipe only takes 1 hour to make from start to finish and you will be blown away at just how tasty it is.

While it is a hearty dish, chicken fricassee is a great meal to serve all year long.  If you’re looking to perfect and hone your cooking skills, then you’ll get the chance to sauté and braise in this dish.

We are huge chicken fans in our house and like to keep things simple to make like my Chicken Paprikash or Teriyaki Chicken. If you’re the same, then this one’s for you.

Chicken Fricassee

A Fricassee is a classic French dish usually using chicken that is sautéed in butter and stewed with vegetables.  It can also be used as a verb so you can, “fricassee” something.

The most traditional recipe consists of a few ingredients:

• Chicken – A whole broken-down chicken is common, but you can use just thighs, just breasts, just drums or any combination of these cuts.
• Baby or Pearl Onions – While these are more traditionally used you may also use a sliced yellow onion.
• Mushrooms – Use button or cremini mushrooms.
• Chicken Stock – Good homemade chicken stock is preferred.
• Cream or Egg Yolks – Heavy whipping cream is used to add creaminess or tempered egg yolks.

Much like a Cacciatore or even a Cioppino, a Fricassee was created based on what was available and what people could afford.  It’s the quintessential peasant food recipe.  Sure, it requires some cooking skills, but it’s so basic at its core.

Few ingredients with proper cooking techniques will always render delicious food, and this is no different.

How to Make It

This is an all in 1 pan meal so clean up should be simple.  Follow these easy cooking instructions to make this tasty dish.

1. Brown the seasoned chicken (salt and pepper) in a large Dutch oven, rondeau pot or cast-iron skillet over medium-high heat with unsalted butter until browned on each side, but not cooked through. This takes about 3-4 minutes per side.

2. Set the chicken aside and lightly sauté the onions and mushrooms over low heat for 4-5 minutes or until lightly browned and tender. Stir in garlic and cook for 30 more seconds.

3. Deglaze with the juice of ½ lemon.

4. Sprinkle in and mix in the flour to the vegetables to create a roux.

5. Add in some dry white wine (I used chardonnay) and cook until thick, about 30 seconds.

6. Pour in the chicken stock and cook over low heat while stirring for 3-4 minutes or until it becomes thick like a gravy. If it is not thick, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).

7. Add in a bay leaf, parsley, thyme, salt and pepper, and mix together until combined.

8. Place the chicken back into the pan, cover and cook for 25-30 minutes over low heat until the chicken is cooked throughout.

9. Stir in the heavy whipping cream until combined and serve.

Recipe Variations

• Slow Cooker – Follow steps 1-7 above on the “Sauté” function of your slow cooker and then once you add the chicken in, place the lid on and slow cook on high for 3 hours. Finish by stirring in cream.
• Cuban Style – Also known as Fricasé de Pollo uses mojo marinated chicken that is pan-seared and then slow-cooked with sofrito, wine, herbs, potatoes, peas, chicken stock, and olives.
• Cajun Style – It is exactly like making a gumbo where spice-rubbed and pan-roasted chicken is simmered in a broth of the trinity (onions, celery, and peppers), dark roux, mushrooms, and chicken stock.

Make-Ahead and Storage

Make-Ahead: You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.

How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.

How to Store: Place covered in the refrigerator for up to 5 days.  This will freeze well covered in the freezer for up to 2 months.  Be sure to thaw for 1 day in the refrigerator before reheating.

chef notes + tips

• You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions.
• Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination.
• If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).
• Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.

What Sides Go Well with Chicken Fricassee

This is an incredibly versatile dish and here are a few things this would go fantastic with:

• Oven Roasted Potatoes
• Garlic Mashed Potatoes
• Pasta

My Favorite Chicken Recipes

If you loved this recipe then you are absolutely going to love some of my other popular chicken dishes:

• Chicken Piccata
• Saltimbocca
• Chicken Milanese
• Easy Parmigiana
• Chicken Curry

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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Classic Chicken Fricassee Recipe

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5 from 14 votes

This delicious easy to make Chicken Fricassee is the perfect 1 pan meal to serve up to family during the week or weekends.

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Ingredients 

US CustomaryMetric

• 1 broken down roasting chicken
• 2 tablespoons unsalted butter
• 2 cups peeled yellow pearl onions
• 1 pound quartered button mushrooms
• 2 finely minced cloves of garlic
• juice of ½ lemon
• 3 tablespoons all-purpose flour
• ½ cup chardonnay or other dry white wine
• 3 cups chicken stock
• 1 bay leaf
• 3 parsley sprigs
• 3 thyme sprigs
• 2/3 cup heavy whipping cream
• sea salt and fresh cracked pepper to taste

Instructions

• Season the chicken on all sides with salt and pepper.
• Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.
• Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
• Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
• Add in the garlic and cook for a further minute and deglaze with lemon juice.
• Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
• Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
• Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
• Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
• Remove the lid and stir in the heavy cream. Serve hot.

Notes

Chef Notes:

• Make-Ahead: You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.

 

• How to Reheat: Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot.

 

• How to Store: Place covered in the refrigerator for up to 5 days. This will freeze well covered in the freezer for up to 2 months. Be sure to thaw for 1 day in the refrigerator before reheating.

 

• You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions.

 

• Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination.

 

• If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).

 

• Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.

Nutrition

Calories: 521kcalCarbohydrates: 19gProtein: 31gFat: 35gSaturated Fat: 14gCholesterol: 145mgSodium: 280mgPotassium: 755mgFiber: 2gSugar: 7gVitamin A: 749IUVitamin C: 12mgCalcium: 61mgIron: 2mg

Course: Main

Cuisine: French

Author: Chef Billy Parisi