Name: Chicken Fricassee
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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)

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

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!

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.

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

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.
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.
Cook the stew: Add the chicken pieces back to the skillet in a single layer. Cover and simmer for 25-30 minutes.
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.

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.

Did you love this classic French recipe? Try these!

Comments

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
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
Katie Davis says

April 24, 2019 at 5:59 pm

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
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
Ben says

October 10, 2015 at 1:32 pm

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
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
Mihaela says

October 28, 2011 at 5:23 am

Sounds delicious, I like this kind of food 🙂

Reply