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:
- An oven-proof skillet, 10-12 inches in diameter
- 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
- 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.