Chicken Fricassee

This easy chicken fricassee recipe reminds me of why I fell in love with braising in the first place. Just brown the chicken in butter, and simmer in a creamy mushroom sauce. That gentle simmer creates fall-apart tender chicken meat, while building a sauce so rich and flavorful, you'll want to lick the pot clean. Chicken fricassee is right up there with chicken cacciatore and tarragon chicken as my favorite recipes to make on a slow Sunday. Try it served with simple comforting carbs, like mashed potatoes or rice.  

Main Ingredients For Chicken Fricassee 

See the recipe at the bottom of this page for the full list of ingredients and exact measurements. 

• Chicken: I use a mix of drumsticks and skin-on thighs. IF you want to use boneless breast or thighs, see the note below about how to adjust the recipe.
• Mushrooms: Cremini mushrooms are my favorite, but white button mushrooms are OK.
• Salted butter: I usually cook savory food with salted butter! Just my preference. If you have unsalted, that’s fine. Just adjust the salt to taste.
• Heavy cream: Fricassee is all about the creamy mushroom sauce, so there’s really no sub for the cream. Just go for it!
• Herbs: Fresh thyme leaves, bay leaves, ground nutmeg, fresh parsley.
• Wine: I like to use a dry white wine (like Sauvignon Blanc).You can also sub in stock, if you prefer. 

How To Make Chicken Fricassee

See the recipe card at the bottom of this post for the full, detailed instructions. 

1. Brown the chicken and set it aside. It doesn’t need to be cooked through.
2. Sauté mushrooms and onions. Add garlic, thyme, bay leaves, and nutmeg.
3. Make a roux of butter and flour. This makes the sauce thick!
4. Pour in the wine and stock.
5. Add the chicken, and simmer until the chicken reaches 165°F on an instant-read thermometer. Set it aside again!
6. Make the cream sauce. Stir in the cream, and simmer for 10 minutes.
7. Add the chicken and serve! 

Fricassee Tips and Variations  

• Pat chicken dry before you brown it! This ensures crispy, golden skin.
• The fond bits that stick to the bottom of the pot after browning chicken add a lot of depth to the finished dish. Scrape them up when you add the wine!
• Brown the chicken pieces in batches! No really. Don't overcrowd the pan or the chicken will steam instead of brown. Bummer.
• Try wild mushrooms in place of all or some of the cremini mushrooms to make this dish a little more exciting. I think shiitake or oyster mushrooms would be especially good.
• Add fresh tarragon or chives at the very end for a classic French touch.
• Stir in a tablespoon of Dijon mustard for extra tangy depth. A good idea if you skip the wine especially!
• If you want to use boneless breasts or thighs, you need to adjust the recipe a bit. Brown the chicken, but then simmer the sauce with the lid off for 15 minutes (to reduce it). Then add breast or thigh, and simmer with lid on for 8 to 10 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. 

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