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Home / Recipes

Chicken Fricassee

1 hour 20 minutes
4.64 from 11 votes
14 Comments
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by: Joanna Cismaru
04.16.19

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This Chicken Fricassee recipe is an easy and hearty weeknight meal. This comforting stew is loaded with pearl onions, mushrooms, and chicken. I guarantee you’ll be craving seconds!

Chicken Fricassee in a white bowl garnished with parsley

Chicken Fricassee

I’ve had this classic French book for so many years now and I’ve always been afraid to try any of the recipes in there. I’ve always thought of French food as difficult or time consuming, but very delicious. Well this past weekend I decided to look through the book and see if there was any dish in there that wouldn’t scare me off. Voila, I found this super easy chicken fricassee!

What I really liked about this recipe is that I happened to have most of the ingredients already! They’re mostly basic kitchen staples. It’s not something you can whip up in 30 minutes, but it’s so worth it. However, I really enjoyed the flavors of this dish! You know me; I love mushrooms, so chicken and mushrooms together, how can you go wrong?

What Is Chicken Fricassee?

While this French recipe might sound complicated with a hard-to-pronounce name like fricassee, this recipe is actually very simple and rustic. This is a stew made from chicken simmered in a creamy white wine sauce, and the rest is up to the cook’s discretion. This stew is known for versatility; you can add any veggies you like!

overhead shot of all the ingredients needed for chicken fricassee

Ingredients in Chicken Fricassee

This stew is rich, creamy, filling, and made with basic ingredients. Keep scrolling for the full recipe and ingredient amounts.

  • 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.

process shots showing how to make chicken fricassee

What Else Can I Put in Fricassee?

This recipe is fantastic for cleaning veggies out of your fridge! Try these:

  • Asparagus
  • Carrots
  • Potatoes
  • Peas
  • Squash
  • Zucchini
  • Parsnips

How to Make Chicken Fricassee

  1. 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.
  2. 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, and sugar.
  3. Cook the stew: Add the chicken pieces back to the skillet in a single layer. Cover and simmer for 25-30 minutes.
  4. 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 butter into the fricassee. Garnish with parsley and serve!

To make this recipe gluten-free, you can leave the flour out. Add a cornstarch slurry (equal parts water and cornstarch) at the end, after the eggs have been mixed in, until you’ve reached your ideal consistency. The sauce must be simmering when you whisk in the slurry for it to thicken.

overhead shot of chicken fricassee in a white bowl

What Can I Serve With Chicken Fricassee?

Since this recipe is loaded with protein, veggies, and will keep you nice and full, this is perfect all on its own. You can serve it over rice, mashed potatoes, polenta, riced/mashed cauliflower, or use a nice crusty bread to soak up that sauce.

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.

chicken fricassee over rice in a beige plate

Did you love this classic French recipe? Try these!

  • French Onion Soup
  • Classic French Cassoulet
  • Beef Bourguignon
  • Homemade Croissants
  • French Baguette

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overhead shot of chicken fricassee with a serving spoon resting in the dish

Chicken Fricassee

4.64 from 11 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Chicken Fricassee recipe is an easy and hearty weeknight meal. This comforting stew is loaded with pearl onions, mushrooms, and chicken. I guarantee you'll be craving seconds!

Ingredients

  • 3 lb chicken thighs with bone and skin on
  • 4 tbsp butter unsalted
  • 1/4 tp salt or to taste
  • 1/4 tsp pepper
  • 8 oz button mushrooms
  • 24 small pearl onions peeled, kept whole
  • 2 tbsp all-purpose flour
  • 1 cup white wine dry, I used a Chardonnay
  • 3 cups chicken broth low sodium or no sodium added
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 2 large egg yolks
  • 6 tbsp heavy cream
  • 2 tbsp parsley fresh, chopped
  • 2 tbsp butter unsalted
US Customary - Metric

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!

Recipe 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 789kcal (39%)Carbohydrates: 18g (6%)Protein: 43g (86%)Fat: 57g (88%)Saturated Fat: 21g (131%)Cholesterol: 334mg (111%)Sodium: 245mg (11%)Potassium: 914mg (26%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 940IU (19%)Vitamin C: 11.7mg (14%)Calcium: 75mg (8%)Iron: 2.7mg (15%)
Course:Main Course
Cuisine:French
Keyword:chicken fricassee, french recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Slev says

    December 30, 2020 at 6:20 pm

    This is an easy and outstanding recipe!

    Reply
  2. Nancy says

    October 23, 2020 at 5:50 am

    For whatever reason the only place I find pearl onions in my town is in the freezer aisle. Will those brown up as nicely as fresh or should I use chopped onion? If the latter, is one large onion sufficient?

    Reply
    • Joanna Cismaru says

      October 23, 2020 at 9:27 am

      Yeah, the frozen ones should be fine.

      Reply
  3. Kit says

    November 10, 2019 at 3:20 pm

    Thank you for this delicious recipe, easy to make and whole family loved it,

    Reply
    • jo says

      November 10, 2019 at 7:56 pm

      My pleasure, glad you liked it!

      Reply
  4. Katie Davis says

    April 24, 2019 at 5:59 pm

    5 stars
    So delicious! I followed the steps to a T but at the very end I added 2 cups of Orzo and stirred for 6 minutes. It was perfect and everyone demanded for the recipe. This will definitely be a staple from now on.

    Reply
    • Joanna Cismaru says

      April 24, 2019 at 6:33 pm

      So happy you enjoyed this, Katie!

      Reply
  5. Linda C Johnston says

    April 17, 2019 at 9:29 am

    Jo, thanks so much for this recipe!!! I LOVE this stuff and thought I could never master it! Thank you, thank you for a can do recipe. Gotta go get chicken thighs and cream now! BTW, I love your blog and have tried, loved and pinned so many recipes. You are my go to girl!

    Reply
    • Nicole Beaulieu says

      April 17, 2019 at 9:56 am

      You’re going to love this one! Let us know how it goes 🙂 We’re so glad you’re loving the recipes!

      Reply
  6. Ben says

    October 10, 2015 at 1:32 pm

    5 stars
    Look yummy, may I know what oil to use and how may tablespoons?

    Reply
    • jo says

      October 10, 2015 at 2:08 pm

      Sorry there’s no oil in this recipe, I just fixed the instructions. Thanks for catching this!

      Reply
  7. Tucson Massage Therapy says

    October 29, 2011 at 12:51 am

    Looks great! I love trying new recipes, but aren’t the onions overpowering?

    Reply
    • jo says

      October 29, 2011 at 2:48 am

      Depends if you like onions or not, you could always reduce the onions, though they become sweet and quite nice.

      Reply
  8. Mihaela says

    October 28, 2011 at 5:23 am

    Sounds delicious, I like this kind of food 🙂

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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