Chicken Fricassée ( French Creamy Chicken Stew )

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Considering the diverse cuisines that are all around the world, there’s much room to expand our palettes and explore new exotic flavors. Known for its meticulous preparation and exquisite presentation, French cuisine, for long, has been toppled as the king of fine dining.

However, at its core French food relies on simple flavors and high-quality ingredients to create unforgettable internationally-renowned dishes. If you want to venture into the world of French cooking, then this classic Chicken Fricassée is perfect for you.
Chicken Fricassee (pronounced “fri-ka-say”) is a rustic French classic that relies on humble ingredients and just a single pot. It is the original comfort food- chicken that is sautéed lightly and then braised with onions, carrots, mushrooms, and herbs in a rich and creamy sauce.

This one-pot wonder is elegant to serve company and also hearty enough for an amazing weeknight dinner.
The stew has a creamy white wine sauce, instead of the more common rich, dark brown sauce like you ordinarily see with stews like Classic Guinness Irish Stew

If you are looking for more comforting Dinner recipes, you can also check my What to serve with this Chicken Stew?

I suggest serving this Chicken Fricasse with a starchy side like creamy mashed potatoes and/or a slice of crusty bread to enjoy every drop of that gorgeous sauce. Short kinds of pasta like macaroni, penne, and ziti would also be ideal.


How to Store the Leftover Stew?

This stew will keep fresh for 3 days if stored in an airtight container in the refrigerator. You can reheat it either in the microwave or in a skillet over medium heat.


I hope you love this Chicken Fricassé as much as we do! If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Chicken Fricassée(French Creamy Chicken Stew ) Chicken Fricassée(French Creamy Chicken Stew)
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4-5 servings
Calories per serving: 622kcal





Ingredients:
  • 900g chicken thighs and drumsticks, skin-on and bone-in
  • 2 tbsp. extra-virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp butter
  • 2 gloves of garlic, minced
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 200g mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 tsp dried thyme
  • 2 tbsp freshly chopped parsley
Instructions:
  1. Pat chicken pieces dry with paper towel, then season them with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the chicken pieces to the skillet, skin side down in a single layer (do not overcrowd the pan) and cook for 4 to 5 minutes on both sides until golden brown. Remove from heat and set aside on a plate.
  4. In the same skillet, add butter and allow it to melt,then add the onions for about 5 minutes till they become soft and translucent.
  5. Add the minced garlic and cook for about 1 minute. Then add the carrots ,the mushrooms and the dried thyme stirring occasionally, for about 4 to 5 minutes.
  6. Stir in flour, and cook until flour is absorbed by vegetables for about 1 minute.
  7. Pour the white wine and the chicken stock and scrape up any browned bits on the bottom of pan.
  8. Return chicken back into the sauce with the skin side up. Cover and let it cook for 10 minutes. Bring to a boil, then reduce to a simmer.
  9. Remove lid and let it simmer for further 15 minutes. Remove the chicken pieces when they are almost cooked.
  10. Add cream and stir, once it comes up to a simmer, taste the sauce and add more salt if desired.
  11. Return the chicken pieces into the sauce, then remove from the heat. Sprinkle some chopped parsley and serve!

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