Chicken Fricassee Recipe

I absolutely love this recipe because it transforms simple chicken thighs and drumsticks into a comforting, gourmet-level dish that feels like a warm hug—perfect for those cozy nights in. Plus, the combination of white wine, heavy cream, and fresh herbs creates a dreamy sauce that elevates the flavors, making every bite an indulgence worth savoring.

The stomach-warming, soul-satisfying aroma of my Chicken Fricassee simmering on the stove is nothing short of amazing. It combines bone-in chicken thighs and drumsticks, which are seasoned and seared.

They then braise along with a hearty mix of onions, carrots, and celery in a creamy sauce with hints of white wine and fresh thyme. This dish can be served over a bed of creamy polenta, fluffy rice, or tender egg noodles and is suitable for any number of eaters.

It’s a make-ahead, cozy dish that is quite versatile. It’s also protein-packed, with a hefty mix of chicken and a good amount of sautéed mushrooms, which “help make the broth.”

Ingredients

Chicken Thighs and Drumsticks:
High in protein and bursting with flavor, they bring succulence.

Onion:
An aromatic vegetable that adds sweetness and depth to dishes.

Carrots:
Provide a taste sensation, and they are not bad for you.

They are rich in beta-carotene.

Celery:
Imparts a satisfyingly crisp texture and a delicate taste; a veggie that comes without many calories.

Garlic:
Enriches umami flavor; recognized for health advantages.

Mushrooms:
Flavors from the earth, abundant with vitamins and minerals.

Chicken Broth:
Delivers a mouthwatering foundation; intensifies umami flavor.

Heavy Cream:
Contributes to richness and texture, creating a creamy mouthfeel.

Lemon Juice:
Delivers acidity; balances flavors with brightness.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• Salt and freshly ground pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Salt and pepper the chicken thighs and drumsticks.

2. In a heavy large skillet or Dutch oven, over medium-high heat, heat the vegetable oil. Add the chicken, and place it in the skillet with the skin side down. Cook the chicken until it is browned, about 5-7 minutes per side. When it is browned, remove the chicken from the skillet and set it aside.

3. In the same skillet, add the onion, carrot, and celery. Cook until softened, about 5 minutes. Stir in the garlic and mushrooms and cook for an additional 5 minutes.

4. Dust the vegetables with flour and stir to combine. Cook for 2 minutes to get rid of any taste that might come from raw flour.

5. In a slow, steady stream, whisk in the chicken broth and wine, being careful to avoid any lumps. Add the bay leaf and thyme.

6. Replace the chicken in the skillet, with the skin upward, and settle it among the vegetables. Bring the mixture to a simmer.

7. Reduce heat to low, cover skillet, and cook 30-40 minutes, or until chicken has cooked through and is tender.

8. Take the chicken out and put it somewhere warm. Turn the heat up to medium and let the sauce come to a boil. Your goal is to get the sauce to thicken a little bit and reduce—that should take around 5 minutes.

9. Add the heavy cream, stir it in, and let the mixture simmer for a final 3-5 minutes. The next step is to bring the flavors into focus by seasoning with salt and pepper. An additional taste test here is key.

10. Take it off the heat, and mix in the parsley and lemon juice. Present the chicken with the sauce and veggies heaped gloriously on top.

Equipment Needed

1. Large heavy skillet or Dutch oven
2. Tongs
3. Measuring spoons
4. Measuring cups
5. Whisk
6. Wooden spoon or spatula
7. Cutting board
8. Chef’s knife
9. Mixing bowl
10. Ladle

FAQ

• What can I use instead of white wine?If you don’t want to use alcohol, you can use chicken broth or apple cider vinegar mixed with water.
• Can I use boneless chicken instead?Certainly! You can use boneless chicken thighs or breasts. However, the bone-in chicken adds more flavor and moisture to the dish.
• Is it necessary to use heavy cream?The sauce gets its richness from the heavy cream, but you could use half-and-half or a non-dairy cream for a lighter version.
• How can I make this dish gluten-free?Use a gluten-free flour blend or cornstarch to thicken the sauce, instead of all-purpose flour.
• Can this be made ahead of time?Definitely, prepare the chicken fricassee a day beforehand. Stash it in the fridge, and when it’s time to serve, reheat it gently on the stove.
• What sides pair well with chicken fricassee?The creamy sauce is beautifully complemented by mashed potatoes, rice, or crusty bread.
• Can I add other vegetables?Certainly! Think about including peas, green beans, or bell peppers as per your personal taste.

Substitutions and Variations

Cooking oil: Use alternatives such as olive oil or butter.
Substitute dry white wine with chicken broth or apple cider, if you prefer.
You may substitute half-and-half or coconut milk for a lighter option than heavy cream.
Thyme in its purest form: Thyme that is dried or fresh can be replaced with oregano with good results.
Lemon juice: As a substitute, use white wine vinegar or lime juice.

Pro Tips

1. Crisp the Chicken Skin To achieve beautifully crispy chicken skin, ensure that the chicken is thoroughly patted dry before seasoning and searing. This helps promote better browning and crispiness during cooking.

2. Deglaze the Pan After browning the chicken and cooking the vegetables, make sure to scrape up any browned bits from the bottom of the skillet when adding the chicken broth and wine. These bits are packed with flavor and will enrich the sauce.

3. Wine Selection Choose a good quality dry white wine that you would enjoy drinking, such as Sauvignon Blanc or Chardonnay. The wine’s flavor will be concentrated in the sauce, so picking a wine you love will enhance the final dish.

4. Enhance Sauce Texture For a smoother sauce, you can strain the sauce or blend it slightly using an immersion blender before adding the cream. This can help incorporate the flavors and give the sauce a creamy consistency.

5. Resting Time Allow the cooked chicken to rest loosely covered in foil while you finish the sauce. This resting period will let the juices redistribute within the meat, ensuring it remains tender and juicy when served.