Chicken Fricassee
A classic French dish featuring tender chicken pieces in a rich and creamy sauce, perfect for family dinners or special occasions.
Ingredients
Chicken and Seasoning
- 4 pieces chicken drumsticks (~150g/5oz each) Use skin-on and bone-in for best flavor.
- 4 pieces chicken thighs, skin-on and bone-in (~250g/8oz each) Tender and juicy when cooked properly.
- 1 tsp salt (cooking/kosher salt) Adjust according to taste.
- 1/2 tsp black pepper Freshly ground pepper is ideal.
Sauce Ingredients
- 4 tbsp unsalted butter For browning the chicken.
- 300 g white mushrooms Halved if small, cut into 4 to 6 if large.
- 2 medium brown onions Sliced 0.6cm (1/2in) wide.
- 2 cloves garlic Finely minced.
- 1 leaf bay leaf Fresh or dried.
- 3 sprigs thyme Or 1/2 tsp dried thyme.
- 3 tbsp flour (plain/all-purpose) For thickening the sauce.
- 1/2 cup white wine Preferably chardonnay.
- 3 cups chicken stock Low sodium, preferably homemade.
- 1/4 tsp salt (cooking/kosher salt) For seasoning the sauce.
- 1/4 tsp black pepper To taste.
- 2 tbsp parsley Chopped for garnish.
- 2/3 cup thickened/heavy cream For making the sauce creamy.
Instructions
Preparation
- Pat the chicken dry with paper towels and sprinkle with salt and black pepper.
Browning Chicken
- Melt butter in a large skillet over medium-high heat. Add chicken thighs skin side down and cook for 4-5 minutes until golden brown. Turn and cook for another minute, then remove to a plate.
- Brown the drumsticks on all sides, about 2 minutes each side, then remove from the skillet.
Cooking Vegetables
- Add mushrooms, onions, bay leaf, and thyme to the skillet. Cook for 5 minutes until the mushrooms are lightly golden.
- Stir in the minced garlic for 30 seconds, then add the flour and cook for 1 minute.
Making the Sauce
- Pour in the white wine and chicken stock, scraping the bottom of the pan to dissolve any browned bits into the sauce.
- Place the chicken back into the sauce, skin side up.
- Adjust to a gentle simmer, cover, and cook for 10 minutes.
- Uncover and let simmer for another 20 minutes until the chicken is fully cooked.
- Remove the chicken, add the cream to the sauce, stir, and let simmer. Taste for seasoning and adjust if needed.
Serving
- Return the chicken to the sauce, remove from heat, and sprinkle with parsley. Serve over mashed potatoes, rice, or pasta.
Notes
For best flavor, use fresh herbs. Don't rush the browning process as it develops flavor. Taste the sauce frequently as it cooks to adjust seasoning to your preference. Make it a day in advance for improved flavors. Can customize by adding different vegetables such as peas, carrots, or bell peppers. A splash of lemon juice can also enhance the dish.