Chicken Fricassee – The Forked Spoon – Nutrition Facts In Lemon

Chicken Fricassee is a classic French stew made with chicken pieces that are first browned in butter and then slowly braised in a delicious herb and white wine sauce. A comforting dish easy enough to make for weeknight dinner!

Large cast iron skillet filled with four large browned chicken thighs braised in a herb and white wine sauce filled with carrots, onions, and mushrooms.

Classic Chicken Fricassee Recipe

A traditional French dish, chicken fricassee may sound, look, and taste fancy, but it’s actually quite easy to make. In this version, succulent golden chicken thighs are braised in a flavorful white wine sauce seasoned with fresh herbs and tender vegetables. Perfect with a side of creamy mashed potatoes or crust bread – anything to sop up the incredible broth.

What does Fricassee mean?

Pronounced “Fri-ka-say,” the word “Fricassee” is thought to be a compound of two French words – frire (to fry) and casser or quasser (to break in pieces). Fricassee of chicken is a method of cooking where pieces of cut-up chicken are first browned and then braised in a flavorful liquid.

It is not uncommon for a little acidity, like fresh lemon juice or vinegar, to be added to rich braises. The most common and familiar, however, is the addition of heavy cream.

Ingredients

Chicken Thighs, bone-in, and skin-on
Garlic Powder
Salt and Black Pepper
All-Purpose Flour
Butter
Olive oil
Shallots
Carrots
Mushrooms
Fresh Sage Leaves
Fresh Thyme
Garlic
Red Chili Flakes
Dry White Wine (optional)
Chicken Broth

How to Make Chicken Fricassee

1. Pat the chicken dry with paper towels, then season the chicken thighs on both sides with garlic powder and a generous sprinkling of salt and pepper. Sprinkle ¼ cup of the flour over both sides of the chicken and gently rub it in.

Plate with four seasoned and floured chicken thighs.

2. In a large skillet set over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the chicken pieces, skin side down, into the pan and let them cook for 6-8 minutes without moving them.

3. Flip the chicken over and let them cook for an additional 6-8 minutes undisturbed.

Two images: In the first image four raw chicken thighs are added skin-side-down to a large cast iron pan; in the second image four browned chicken thighs a resting in a large cast iron pan.

4. Remove the chicken from the pan and transfer them to a clean plate. To the same pan, add the butter and once it is melted, stir in the shallots and carrots. Cook until they become slightly tender, about 7 minutes, stirring every 2-3 minutes to ensure even cooking.

5. Next, add the mushrooms. Cook until the mushrooms start to reduce and turn a dark brown color.

Three images in a collage: top left image shows butter melting in a cast iron pan; top right shows shallots and carrots cooking in melted butter in cast iron pan; bottom right shows softened shallots and carrots; and bottom right shows Sliced mushrooms added to a cast iron skillet filled with cooking carrots and shallots..

6. Add the sage, thyme, garlic, and crushed red chili flakes to the veggies. Stir and cook for about a minute or until the garlic becomes fragrant and the flour starts to turn a dark golden color.

Fresh thyme, fresh sage, and all purpose flour added to a cast iron pan filled with softened carrots, onion, and mushrooms.

7. Increase the heat to high and, stirring continuously, add the chicken broth and white wine. Once the broth starts to thicken up, place the chicken into the sauce.

Two images showing the steps to make chicken fricassee.

8. Reduce the heat to medium-low and let it simmer for about 20 minutes or until the chicken registers 165 degrees Fahrenheit when checked with a digital meat thermometer.

Note: If the sauce is not thickened to your liking at this point, remove the chicken from the pan and let the sauce thicken over medium-high heat, whisking constantly until it reaches your desired consistency, then return the chicken back to the pan.

9. Serve with mashed potatoes and asparagus, and freshly minced parsley for garnish if desired.

Large cast iron skillet filled with four large browned chicken thighs braised in a herb and white wine sauce.

Frequently Asked Questions

Can chicken fricassee be prepared with chicken breasts?

If you plan to use breast meat in a stew, fricassee, or braise, cook just until the internal temperature reaches 165 degrees F. Remove the chicken from the pot and continue to reduce the broth, if needed, then return the chicken back to the pot serving immediately.

What is a good substitute for white wine?

The best white wine substitutes in this recipe include additional chicken broth or chicken stock, heavy cream, or sour cream.

What is the difference between chicken stew and chicken fricassee?

In general, when making a chicken stew, the chicken and other ingredients are all simmered together in the cooking liquid. When making chicken fricassee, the chicken is first browned, removed from the pan, and returned to the cooking liquid later in the cooking process to finish cooking.

Storage and Leftovers

As is expected from many stews and braising recipes, chicken fricassee (particularly its delicious broth) tastes even better reheated the next day. Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until heated through.

Shallow white serving bowls filled with mashed potatoes topped with cooked chicken thigh and smothered in a white wine and mushroom cooking sauce.

What to Serve with Chicken Fricassee

This fantastic French dish is wonderful with a side of buttery mashed potatoes or crusty bread (or both!) And even though this recipe comes with veggies as part of the stew already, I like to add a side of green beans or peas for some extra greens.

More Amazing Chicken Recipes,

If you try making this Chicken Fricassee Recipe, please leave me a comment below! I always love to read your thoughts and feedback!