Chicken fricassee is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce.

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Chicken Fricassee is a comforting and hearty dish that is perfect for any day. The chicken is cooked until tender and the sauce is rich and flavorful. The dish is often garnished with fresh parsley or thyme.

These are the ingredients you will need for this dish.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Trim the excess fat from the chicken. Leave some of the fat to add flavor. Season the chicken with salt and pepper. Chicken thighs or breast can be used in this recipe. If using bone in, the cooking time will be longer. Add the chicken to the skillet skin side down and cook until browned on all sides. Remove the chicken from the skillet and set aside.

Melt the butter in the same skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Stir in mushrooms and cook for 3 minutes.  When tender remove and set aside.

Stir in the flour and cook for 1 to 2 minutes to brown and remove the flour taste. Add the wine and cook, stirring constantly, until the wine has reduced by half. This will remove the alcohol but retain the flavor. If you do not use alcohol, then add chicken broth instead.

Add the chicken broth, cream, and crème fraiche. Sour cream can be used in place of the creme fraiche. Next add your herbs: tarragon, thyme, and parsley. These can be fresh or dried. Bring the sauce to a simmer.

Return the chicken to the skillet and cook until the chicken is cooked through, about 15 minutes. Use a food thermometer to check for an internal temperature of 165F.

Return the mushrooms to the sauce and heat an additional 2 minutes.  Serve immediately.

Tips

• For a richer flavor, use chicken thighs instead of chicken breasts.
• If you don’t have dry white wine, you can substitute chicken broth or water.
• You can also add other vegetables to the stew, such as potatoes, peas, or green beans.
• Garnish the stew with fresh parsley or thyme before serving.

Recipe

Chicken Fricassee – Easy French Chicken Stew

Servings: 4
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, trimmed
Salt and pepper to taste
1 tablespoon butter
1 medium shallot,minced
1 ½ cups sliced mushrooms (optional)
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
½ cup cream
3 tbsp. crème fraiche
2 tbsp. fresh tarragon leaves, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley

Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Melt the butter in the same skillet over medium heat. Add the shallot and cook until softened, about 5 minutes. Stir in mushrooms and cook for 3 minutes. When tender remove and set aside.
Stir in the flour and cook for 1 to 2 minutes. Add the wine and cook, stirring constantly, until the wine has reduced by half. Add the chicken broth, cream, crème fraiche, tarragon, thyme, and parsley. Bring the sauce to a simmer.
Return the chicken to the skillet and cook until the chicken is cooked through, about 15 minutes. Return the mushrooms to the sauce and heat an additional 2 minutes. Serve immediately.