Last updated on February 7th, 2021
Chicken, veggies, herbs, wine, and cream — what’s not to love about Chicken Fricassee? Here’s my step-by-step recipe for this one-pan classic:
Chicken Fricassee: The video, step-by-step, and printable recipes
I made this dish the other day and filmed the whole recipe for you. Also included in the video is a short visit with Ms. Binky and Ms. Avery!
Chicken Talk. For the very best Fricassee, use skin-on, bone-in parts from free-range poultry. Factory-raised chickens (the kind that most supermarkets sell) might cost less, but their (overly-large) parts are always rubbery when cooked. As Alton Brown might say, factory-grown chickens are not “good eats.”
You can use 4, 6, or even 8 chicken pieces for this Fricassee recipe. Thighs and drumsticks are ideal. Just be sure to dry the parts well with paper towels. Wet chicken won’t caramelize (brown) to its full potential.
To start, warm some butter and olive in a large, oven-proof skillet set over medium heat. When the butter melts, scatter salt and pepper — a large pinch of each — all over the butter and oil.
Add the chicken pieces, and let them sit, undisturbed, until they brown appetizingly — about 4 minutes per side.
Transfer the chicken to a plate and set aside.
Now sauté the veggies: In the same skillet, melt another knob of butter.
Then add to the skillet 1 coarsely diced onion…
3 sliced-up carrots…
And 8 ounces of sliced mushrooms. Common “button” mushrooms work just fine in Chicken Fricassee.
Toss the veggies about to insure all are coated with the chicken fat and butter. Stirring from time to time, sauté the veggies until they begin to color — about 10 minutes.
Then stir in some garlic! For this, I used 2 teaspoons of garlic paste. You might prefer to use 2 minced cloves of garlic. Stir the minced garlic for just 1 minute. Don’t let it burn.
Next, scatter 2 generous tablespoons of all-purpose flour over the veggies.
Stir for 1 minute to cook the flour. The flour will disappear into the fats in the pan.
Now stir in 1 cup of dry white wine. I used a 50/50 mix of dry French vermouth and Sauvignon Blanc. As the wine boils, stir it about until a thick paste develops — 30 seconds to 1 minute.
Then add some fresh herbs. For these, I used 8 sprigs of thyme and 1 fat sprig of rosemary. I tied the stems with cotton string for easy removal.
Also, stir in 1 1/2 cups of either homemade chicken bone broth or regular chicken stock. Let the broth (or stock) simmer until it reduces and thickens slightly — about 5 minutes.
Return the chicken pieces to the pan…
And then transfer the pan to a preheated 350°F oven, and let the fricassee braise, uncovered, for exactly 45 minutes.
No picture of this next step: Transfer the skillet to either the stovetop or a wire rack. And…please remember that the skillet’s handle is red hot from the oven! Protect your hands with oven mitts or silicone gloves.
Remove and discard the herb bundle (“bouquet garni”).
Then stir in some heavy cream! The sauce should be thick enough to coat a spoon. If the sauce is thin and watery, set the skillet over high heat until the liquids reduce and thicken.
For garnish and flavor, sprinkle fresh or dried parsley over all. For pictorial effect, lay a sprig of fresh rosemary on the center piece of chicken.
To serve, put some hot, cooked rice (or mashed potatoes or egg noodles) on a plate…
Add 1 or 2 chicken pieces…
And a great big spoonful of the veggie-rich wine and cream sauce. Delicious!
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Here’s the printable:
Chicken Fricassee
Equipment
- An oven-proof skillet, 10-12 inches in diameter
Ingredients
- 4-6 bone-in, skin-on chicken thighs, drumsticks, or a combination of the two
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- salt and pepper to taste
- 1 medium onion, coarsely diced
- 3 large carrots, peeled and sliced on the diagonal (approximately 1/8th-inch thick)
- 8 ounces mushrooms, coarsely sliced
- 2 heaping tablespoons all-purpose flour
- 1 cup dry French vermouth, or any good-quality dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 8-10 sprigs of thyme and 1 large sprig of rosemary, tied in a bundle at the stem end with cotton string
- 1 1/2 cups chicken bone broth or chicken stock
- 1/2 cup heavy cream
- Garnish: coarsely minced fresh parsley (or, use dried parsley flakes)
- For serving: hot cooked rice, mashed potatoes, or egg noodles
Instructions
- Pat the chicken dry with paper towels. Also, preheat the oven to 350°F. Set the oven-proof skillet over medium heat on the stovetop. Add the olive oil and 1 tablespoon of the butter. When the butter melts, swirl the pan to evenly coat the bottom. Then sprinkle the salt and pepper (a generous pinch of each, or to taste) evenly over the hot fats.
- Arrange the chicken pieces in the skillet, skin-side down. Cook, undisturbed, until the pieces are deeply browned -- about 4 minutes per side. Transfer the chicken to a plate and set aside.
- Melt the remaining butter in the skillet. Add the onion, carrots, and mushrooms, and stir briefly to insure that all are coated with the fats in the pan. Cook, stirring occasionally, until the vegetables color slightly -- about 10 minutes. Stir in the garlic, and cook it for just 1 minute.
- Sprinkle the flour over the vegetables, and then stir gently until a thick paste develops -- about 1 minute. Add the wine, and stir gently and constantly as the liquid thickens and bubbles -- about 1 minute. Add the herb bundle. Stir in the chicken broth or stock, and bring to a boil. Boil until the liquid reduces and thickens slightly -- 4-5 minutes.
- Return the chicken to the skillet, and then transfer the skillet to the preheated oven. Cook, uncovered, until the chicken is done and the liquids in the pan are thick enough to coat a spoon -- about 45 minutes. Remembering the skillet's handle is red hot from the oven (use mitts!), transfer the skillet to the stovetop or a wire rack.
- Add the cream, and stir gently to incorporate. Then garnish with the fresh or dried parsley. Serve hot on a bed of cooked rice, mashed potatoes, or egg noodles.
Raine D. says
This looks amazing, Kevin. I make something almost identical to it that we call — for no reason anyone in my family has ever been able to tell me — “French Cottage Casserole” (I grew up on the Canadian prairies with nary a French cottage in sight). The differences are minor: I usually use shallots instead of onions, add a couple of ribs of diced celery, as many baby new spring potatoes (or larger potatoes cut into 2″ pieces) as will fit into the pan & a bay leaf (remove before serving) & I toss in a handful of frozen peas at the end if I think of it. I’ve also made it with leeks instead of onions or added whole pearl onions instead of chopped ones & both variations are delicious.
And thank you for the update on “Baby” Binkie. I’ve been following her “tale” since the day you brought her in & to see her growing into such a beautiful, glossy, healthy cat just about makes me cry. I honestly didn’t know if you were going to be able to save her, given how weak & distressed she was. You guys are good cat mommas! I hope you were able to catch & spay her (real!) momma, but having rescued my share of ferals & strays over the years I know your chances were slim. I wish you’d show us Tiger at some point, too. I hear her (him?) now & again & have seen kitty feet trot by & would love to be introduced to the entire cat 🙂 And Ms. Avery is gorgeous, too, sorry, didn’t mean to gush over the cats & leave her out!
Kevin Lee Jacobs says
Hi Raine – Thanks for watching for the video. Also, thanks for your rescue work with feral and stray cats. We haven’t seen Binky’s mother for several weeks. Besides Ms. Binky and Ms.Tiger, we have Ms. Camille — a tabby we adopted in 2004. You can read about her here: Camille the Cat.
Anne in Vermont says
Hi Kevin,
The cream is missing from the recipe . . . I’d hate for anyone to get to the end and realize they do not have any.
Thanks, Anne
Kevin Lee Jacobs says
Hi Anne – Fixed! (And thank you.)
Patricia A. Holmes says
Great presentation but the animals were the best. So happy to see your Binky thriving.
Kate says
Thank you, Kevin!
You made my day. We are so making your chicken fricassee tonight!
Very happy to see Binky. What a sweetie! How much she’s grown. You did something wonderful rescuing her.
Sending love from Boston!
Kate
Carolyn says
Even though my family is vegetarian/vegan, I watched so I could see Binky who looks wonderful. Thank you for saving her.
Paula says
Binky!! Oh, my, what an absolutely charming girl, and so pretty too! Thank you for the update. And I’m adding chicken to today’s shopping list. 🙂
mary ann says
will certainly be making this for these cold times in rochester ny……our rescued kitty is Bella and a mackerel type like Binky……they are so lovable and deserving of good parents, thank you
LucySue says
Binky – a second chance and she is making everything of it!!! This has made our day. Thank you for sharing your sweet, small one with us. Hope that the leg/ankle is better. More snow on its way!
LaVon says
Your food looks and sounds delicious…but notice that the stars of this show were Binky and Avery. That’s the reason I watched the video also. I can get the recipe and see your very instructive photos but not your furry friends with out the video. 🙂 Be warm and well.
cynthia shultz says
This looks so good,Kevin. My stomach is grumbling. I will be making it this week. Perfect for these chilly winter days.
Laura says
I love the chicken friccassee. My mouth is watering, and it’s lunchtime here. I may make this for my supper tonight, but I think I will change it just a bit. While I love butter and cream, I’m not supposed to eat them, so I’ll use olive oil and whole milk yogurt as a substitute, and see how it turns out. It probably won’t be a decadent. as your original recipe. Thanks for the update on Binky. I’d wondered how she was doing.
Linda H. says
Kevin, I don’t eat meat but I watched your video just to see Binky!! She is precious! Full of energy and playfulness, just as a healthy “teen” kitty should be! You and Mr. Fox are definitely her guardian angels – thank you so much for saving her, and for sharing her progress with us!!
Pamela Dempsey says
Oh, Kevin – Miss Binky is just beautiful and so is Miss Avery 🙂 The chicken – I can almost smell it from here in East Texas – YUM ! Love you !
Fern says
I’m motivated to going out into our snow covered land – (our area looks just like yours today – snowy and but colder -19 C brr -Lethbridge, Alberta, Canada)- and purchase that French Vermouth and make this applealing recipe for Sunday dinner tomorrow….. maybe I’ll have a small liqueur glass of this vermouth while it’s baking in the oven. I haven’t tasted it b/f. Stay warm and well. Fern
Joanne in Zone 6b says
I have also become a vegetarian and watched mostly to see Binky! Thanks, Kevin! So happy to see that sweet, playful girl!
Your fricasssee looks amazing and reminds me of Pierre Franey’s Tarragon Chicken, which I made regularly in my meat-eating days. Very yummy!
Thank you for all of your great recipes; I’ll be making your veggie paella tonight.
Amy says
Coincidentally I made a similar version last night using 2 chicken legs with thighs and put it over egg noodles…there’s only 2 of us here. Since I have 2 more pieces, I’m going to make it tonight using your exact recipe. It sounds more delicious!
My question is, do you put the lid on the pan when you put it in the oven or leave it off? I typically use a staub oven and I never know if I’m supposed to put the lid on. Sometimes I do, sometimes I don’t. Which way is best?
Binky looks like she’s as happy as can be and really healthy. You did a wonderful thing by rescuing her!
Kevin Lee Jacobs says
Hi Amy – That is a coincidence! No lid while cooking this dish, as you want the liquids to evaporate (reduce) and thicken slightly. Hope you enjoy!
Ann Waugh says
I will be making this real soon. Looks SO good. I won’t complain about too much butter. I’m not that sort. I don’t even believe that butter is bad for us but I know it makes everything I cook taste wonderful. PS: butter doesn’t make us fat; sugar does. IMHO 🙂 Thank you so much for this easy, yummy recipe.
Karen Robertson says
Kevin the chicken fricassee looks fabulous however we only eat boneless skinless chicken breasts. Can you make the same recipe without the skin and bones? Do you put a cover on the pan when you put it in the oven? Would you cook it the same amount of time 45 minutes?
Binky is a beautiful and very fortunate to have been rescued by you!
Thanks for everything!
Loie Sayers says
Looks delicious. Thank you for posting. Binky is growing and very cute. Do the other cats get along with her?
Chrissy says
How did you dry the parsley from your garden?
MickeyC says
Delicious!! Thank you once again. I was SO HAPPY to see Binky! He is just adorable and simply thriving thanks to your kindness. Stay safe!
Kevin Lee Jacobs says
Hi Karen – I’ve only made this Fricassee with bone-in, skin-on chicken pieces (no lid on skillet). If you decide to experiment, please let me know how the dish turns out for you!
Hi Loie – My other cats — Ms. Tiger and Ms. Camille — did not appreciate Ms. Binky in the beginning. Tiger still hisses and yowls when Binky tries to play with her. Fortunately Binky and Avery are great pals!
Hi Chrissy – I dried my parsley in the microwave. Should I film the how-to?
Fran says
I would be interested to see how you dried your parsley. I think I will make this recipe tonight because it sounds delicious. Love your fur babies. Thank you for sharing.
mary meehan says
hi Kevin…
I was planning something else for some friends’ combined birthday dinner but that fricassee looks Amazing!!!… any chance some or all of it can be made ahead, or even made and frozen??? fingers crossed!… if not, well, hubby and I will certainly be having it !… thank you.
ps
have been unable to get your fave French vermouth here, so will use dry Italian one, or maybe just wine..
Mary, St. John’s, Newfoundland, Canada
Susan Rieske says
Looks yummy! I’m going to make this one. All your recipes are great.
What cookware do you use? It’s time to upgrade mine.
Muchele says
This looks so delicious and simple to make. As soon as I buy the herds, wine and cream I am going to make it. Oh! I also need to buy some string. Is the string the same kind of string one would use to tie a chicken or Turkey closed before baking? I ask because I was roasting a whole chicken and recipe called to close it with string but I didn’t have any so I need to buy some but am unsure what kind to buy. Also, thank you for the lovely shot of your box wood garden and fountain. The snot picture was breathtaking. I hope you show us more of your gardens in future videos. It was good to see Binky! Thanks Kevin.
Kevin Lee Jacobs says
Hi Muchele – Yes, for herb bundles, use the same cotton string you’d use for trussing a chicken. Thanks for watching the video — so glad you enjoyed the shot of the snow-covered boxwood garden! (Many more garden videos are on my YouTube channel.)
LeeAnne Bloye says
Kevin, you really hit it out of the ballpark with this recipe.
Made it last night. There was minimal swearing which means it was a darn easy recipe to follow. (I curse heartily at the drop of a spoon.) With only four thighs there was such a lot of sauce which worked out great. By pure accident we ended up putting the sauce and chicken on top of butternut squash which worked very well.
So nice to see Binky again. Thank you for sharing your pets with us.
Oh one question… is that a Lagostina frying pan you were using in the video?
Kevin Lee Jacobs says
Hi LeeAnne – I’m so glad you enjoyed this dish — thank you for the 5 stars! High-sided skillet in video is AllClad.
Susan Eastman says
This was delicious, Kevin! A very sophisticated taste with the dry vermouth. My family loved it. I cooked chicken breasts and thighs (with a side pan of tofu for the vegetarian!). Nice! Pretty labor intensive, but well worth it! Thanks!
Kevin Lee Jacobs says
Hi Susan – Happy to know that your family loved the dish. Thank you for the 5 stars!
Amy says
Kevin, I wanted to get back to you to let you know your recipe was absolutely delicious. It was much tastier than what I’ve typically made and I will use yours from now on. I followed it faithfully, with the exception of adding one stalk of diced celery. The chicken parts were whole legs with thighs, I used Pinot Grigio wine, and served it over wild rice.
Kevin Lee Jacobs says
Hi Amy – I’m so glad!!!
MARGARET KEARNEY says
Kevin, I made this last night for our Valentine’s dinner on a very cold weekend! It was so delicious! My hubby really liked it! I like the process of starting stove-top and finishing in the oven, it allows space to make the salad and rice, while also browning the chicken more effectively.
I used a cast iron pan (I love your All Clad, & intend to buy one), 6 thigh pieces, and followed the recipe except I baked only 30 minutes (167° interior temp on chicken) and browned 5 minutes on low broil.
Raine, I love your idea to add small potatoes and peas! And someone mentioned tarragon, that would be wonderful.
I’m writing down this recipe! Thank you, Margaret
Kevin Lee Jacobs says
Hi Margaret – Thank you for letting me know this Chicken Fricassee recipe worked out deliciously for you. Music to my ears!
Ang Lucas says
Kevin, This looks and sounds so good and easy. I will definitely make it as soon as I shop for mushrooms. I can’t wait. Thank you
MARGARET KEARNEY says
Kevin, I made it again the following Monday, adding potatoes and a stalk of celery. It was so delicious on its own without noodles or rice!
The following night, I planned a different chicken stew (Sunset magazine’s chicken olive stew with lemon) but forgot the recipe called for boneless thighs. I had bone-in, and used your brown-then-bake technique and it was fabulous. So your video and recipe gave me confidence to creatively adjust! Thanks again!