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Chicken Fricassée

Chicken Fricassée

Golden browned chicken simmered in a creamy mushroom white wine gravy with garlic, herbs, and just a touch of cayenne. Pure comfort food and absolutely incredible served over mashed potatoes with crusty bread.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine French
Servings 6 servings

Equipment

  • Large skillet or Dutch oven with lid
  • Tongs
  • Wooden spoon
  • Instant-read thermometer
  • Ladle to serve

Ingredients
  

  • 6 bone-in chicken thighs drumsticks, or a combination
  • 1 teaspoon salt plus more to taste
  • ¾ teaspoon freshly ground black pepper divided
  • 4 tablespoons unsalted butter
  • 1 large white onion halved and sliced into 1/2-inch slices
  • Yellow onion, Vidalia onion, or shallots work too
  • 16 ounces cremini or baby bella mushrooms quartered
  • 3 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon cayenne pepper
  • ¾ cup dry white wine such as Chardonnay
  • 2 sprigs fresh parsley
  • 3 thyme sprigs or 1/2 teaspoon dried thyme
  • 3 cups low-sodium chicken stock
  • 1 dried bay leaf
  • ¾ cup heavy cream
  • Chopped parsley for garnish

Instructions
 

Season the chicken

  • Pat chicken dry with paper towels. Season with salt and pepper.

Brown the chicken

  • Melt butter in a large skillet or Dutch oven over medium-high heat.
  • Add chicken skin side down and cook for 12-15 minutes until golden brown. Flip and cook the other side for 5 minutes.
  • Remove chicken to a plate.
  • (You are browning the chicken, not fully cooking it.)

Cook the vegetables

  • Add mushrooms, onions, bay leaf, and thyme to the pan.
  • Cook for 5–7 minutes until mushrooms are lightly golden and onions are softened.

Add garlic and flour

  • Stir in garlic and cook for 1 minute.
  • Add flour and cook another minute while stirring constantly.
  • Sprinkle in cayenne pepper and stir well.

Add liquids

  • Pour in white wine and chicken stock.
  • Stir and scrape up all the browned bits from the bottom of the pan.

Simmer the chicken

  • Return chicken to the sauce, skin side up.
  • Bring to a gentle simmer. Cover and cook for 10 minutes.
  • Remove the lid and simmer another 20 minutes until chicken reaches an internal temperature of 165°F.

Finish the sauce

  • Transfer chicken to a plate.
  • Stir heavy cream into the sauce and simmer gently for 2–3 minutes.
  • Taste and adjust seasoning if needed.
  • Return chicken to the pan, garnish with parsley, and serve.

Notes

 

  • The leftovers are somehow even better the next day.
  • Use low-sodium chicken stock so the sauce doesn’t become overly salty as it reduces.
  • The cayenne does not make the dish spicy - it simply deepens the flavor.
  • Use more mushrooms in your gravy if you like mushrooms!
  • Wonderful served with mashed potatoes, egg noodles, rice, or crusty bread.