Chicken Fricassee Recipe

Name: Chicken Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs chicken pieces (bone in and skin on); salt and ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 medium onion, minced; 10 ounces white mushrooms, brushed, cleaned, and quartered; 2 garlic cloves, minced; 2 teaspoons fresh thyme leaves, minced; 2 tablespoons all purpose flour; ½ cup dry white wine; 1 ½ cups chicken broth; 2 bay leaves; ⅓ cup heavy cream; 2 teaspoons lemon juice; 2 tablespoons minced fresh parsley

Servings: persons

4 lbs chicken pieces (bone in and skin on)
salt and ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, minced
10 ounces white mushrooms, brushed, cleaned, and quartered
2 garlic cloves, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons all purpose flour
½ cup dry white wine
1 ½ cups chicken broth
2 bay leaves
⅓ cup heavy cream
2 teaspoons lemon juice
2 tablespoons minced fresh parsley

1
Pat chicken dry and season with salt and pepper.
2
Heat oil in a large dutch oven over medium high heat until just smoking.
3
Brown half of the chicken on all sides.
4
Transfer chicken to plate and brown remaining chicken.
5
Discard any fat from pot.
6
Add butter to pot and heat over medium until melted.
7
Add onion, mushrooms, and 1/4 teaspoon salt.
8
Cook, stirring occasionally, until light brown, about 10 minutes.
9
Add garlic and thyme and cook for 30 seconds.
10
Stir in flour and cook 1 minute.
11
Stir in wine and scrape any browned bits from the bottom of pan.
12
Next, stir in broth and bay leaves.
13
Nestle chicken and any accumulated juices into the pot and bring to a simmer.
14
Cover, turn heat to medium low, and simmer until chicken is cooked and tender, about 20 minutes for breasts, or 1 hour for thighs and drumsticks.
15
If using both types of meat, simmer thighs and drumsticks for 40 minutes before adding breasts to pot.
16
Transfer chicken to a serving dish and tent with foil.
17
Skim as much fat as possible off the surface of the sauce.
18
Stir in cream and return to a simmer.
19
Cook until thickened and reduced to about 1 1/2 cups, about 15 to 20 minutes.
20
Remove and discard bay leaves.
21
Stir in lemon juice and season with salt and pepper to taste.
22
Spoon sauce over chicken and sprinkle with fresh parsley.

1213

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 lbs chicken pieces (bone in and skin on), salt and ground black pepper, 2 tablespoons vegetable oil, 2 tablespoons unsalted butter, and more.

Yes, Chicken Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions