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Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family-style meal that’s easy enough for midweek, it’s so much faster to make!
Chicken Fricassée
Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This dish is a traditional French chicken stew made with a creamy sauce with mushrooms.
I’m just going to tell it to you straight: the chicken is lovely (juicy, golden brown, etc etc) … but this dish is all about the creamy mushroom 🍄 sauce!!!
Ingredients in Chicken Fricassée
Here’s what you need to make Chicken Fricassée.
1. CHICKEN PIECES
This dish is best made with skin-on, bone-in chicken pieces that stay nice and juicy after simmering in the sauce. Mind you, this is a quick stew that only calls for 30 minutes of simmering time.
2. OTHER INGREDIENTS IN CHICKEN FRICASSÉE
Here are the other ingredients required for Chicken Fricassée:
Garlic and onion – The foundation upon which many savoury dishes are built, and Chicken Fricassée is no exception!
thyme – The herb flavourings for the sauce. Fresh is best if you have them, else dried is fine. I used dried
Butter – It’s a French dish. Say no more! 😂
Mushrooms – The traditional vegetable included in the sauce.
Apple cider vinegar:
I told you in the video this is a French dish so they add white wine so to make it halal I used apple cider vinegar instead of wine . Cheers to my smjhdari 😝😅
Chicken stock/broth – This dish is extremely tasty made with regular store-bought chicken stock. Homemade chicken stock is straightforward to make and really worth it for the added deliciousness.
Tip: (Bonus: It’s lower sodium than store bought and you get extra nutrients from the bones).
Flour –
Cream – This also thickens the sauce as well as making the sauce rich, creamy and decadent!
Brown chicken – First, we sprinkle the chicken with salt and pepper. Then in a large skillet or pot that has a lid, melt the butter over medium-high heat. (If your pot/skillet doesn’t have a lid or you don’t have a lid from another pot that is the same size or larger, don’t stress,
Brown the chicken thighs first, placing them in the butter skin side down. Cook them for 4 – 5 minutes until nice and golden, then turn and cook the other side for just 1 minute. Remove the thighs from the skillet to a plate or tray. Now do the drumsticks. For drumsticks, I usually sear 3 sides which gets decent coverage all around – about 2 minutes on each side. Once done, add them to the plate holding the thighs.
There will still be plenty of butter left in the skillet, which has now transformed into browned butter. Which means it’s extra tasty – woo!
Sauté mushrooms – To start the sauce, sauté the onions, mushrooms, thyme around 5 minutes in the residual butter, adding the garlic towards the end. but won’t go a deep golden brown. There’s no point browning mushrooms well because they will lose the colour when braised.
Then add the flour
Add stock – Then add chicken stock. Stir well, scraping the base of the pot to dissolve all the golden bits stuck on the base of the pot into the sauce. This stuff is called “fond” and it’s concentrated flavours that makes the sauce even tastier!
Return chicken to pan – Return the chicken to the pot, skin side up. It will mostly be submerged, and that’s exactly what we want. while the chicken will absorb the tasty sauce flavour!
How to make Chicken Fricassée
Simmer covered 10 minutes – Once the chicken is in the sauce, Then adjust the heat so it’s bubbling constantly but not boiling rapidly – see video to see what this looks like. On my stove, it’s medium heat.
Cover with a lid and cook for 10 minutes.
Uncovered 20 minutes – Remove the lid then simmer for a further 20 minutes. the sauce will reduce and thicken into a thin gravy consistency.
“When is the chicken cooked?” – By this time, the chicken will be cooked. 30 minutes mightn’t sound like long for a stew, but that’s all you need because the chicken is cooked submerged in a very hot liquid. It will be completely cooked and quite tender, though not at the “fall-apart-at-a-touch” stage which is intentional.
Now make the sauce creamy … – Remove chicken from the sauce to a plate. Add the cream, stir, then bring the sauce back up to a simmer.
Garnish with a good amount of parsley, and it’s ready to serve!