Chicken Fricassée

Ingredients

• 1.36 kg (3 pounds)bone-in, skin-on chicken pieces (drumsticks, thighs, bone-in chicken breasts or a mix)
• 2½ teaspoons, dividedkosher salt
• ½ teaspoon, dividedground black pepper
• 4 tablespoons, dividedunsalted butter
• 227 g (8 ounces)baby bella mushrooms, quartered or sliced
• 3 mediumcarrots, diced into ¼-inch pieces (about 1½ cups)
• 2celery stalks, diced into ¼-inch pieces (about ⅔ cup)
• 1 mediumyellow onion, diced into ¼-inch pieces (about 1½ cups)
• 3 tablespoonsplain flour
• 240 ml (1 cup)dry white wine or chicken stock
• 710 ml (3 cups)low-sodium chicken stock
• 283–340 g (10–12 ounces)frozen pearl onions, no need to thaw
• 6 sprigsfresh thyme, tied into a bundle
• 1bay leaf
• 120 ml (½ cup)half-and-half
• 1 tablespooncornflour
• ⅛ teaspoonground nutmeg
• 2 tablespoonsfreshly squeezed lemon juice
• 2 tablespoonsItalian parsley, chopped

Instructions

1. 1

   Season chicken

   Pat the chicken dry. Season all over with 2 teaspoons of the salt and ¼ teaspoon of the pepper.

2. 2

   Brown chicken

   Melt 2 tablespoons of butter in a large, sturdy pot or Dutch oven over medium-high heat. Add half the chicken in a single layer, skin-side down, without crowding the pot. Sear undisturbed until the skin is golden, about 4 minutes, then transfer to a plate; there is no need to brown the other side. Repeat with the remaining chicken.

3. 3

   Cook mushrooms

   Add 1 tablespoon of butter to the pot, followed by the mushrooms. Sauté until softened and browned, 5 to 6 minutes, then transfer them to a separate plate or bowl.

4. 4

   Soften vegetables

   Add the remaining 1 tablespoon of butter, the carrots, celery and yellow onion to the pot. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Reduce the heat to medium and sauté until the vegetables are tender, about 6 minutes.

5. 5

   Cook the flour

   Sprinkle the flour over the vegetables. Stir constantly for about 1 full minute, until the flour turns golden.

6. 6

   Add the liquid

   Pour in the wine slowly, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook for 2 minutes, stirring often, to reduce the wine. Add the chicken broth and stir until smoothly combined.

7. 7

   Simmer chicken

   Add the pearl onions, thyme bundle, bay leaf and seared chicken, along with any juices on the plate. The chicken should be just submerged; if needed, add more broth or water until it is. Bring to a simmer, reduce the heat to low and cover. Cook for 30 minutes at a very gentle simmer.

8. 8

   Add cream mixture

   Remove the lid and take out the thyme bundle and bay leaf; discard them. Whisk the half-and-half and cornflour together in a bowl or measuring jug until smooth, then stir the mixture into the pot. Stir in the nutmeg.

9. 9

   Thicken sauce

   Increase the heat to bring the liquid to a simmer. Partially cover the pot and simmer for 10 minutes more, lifting the lid periodically to stir and scrape the bottom with a wooden spoon to prevent sticking. The sauce will thicken slightly.

10. 10

    Finish and serve

    Stir in the lemon juice, parsley and reserved mushrooms. Taste carefully and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.

What is chicken fricassée?

Chicken fricassée is a French-style stew in which chicken is browned and then gently simmered in a sauce. This version combines the chicken with mushrooms, pearl onions and diced vegetables in a creamy, wine-enriched sauce.

Browning the chicken and vegetables builds savoury flavour in the pot, while the flour and cream mixture give the broth a lightly thickened finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 65g protein, 28g carbs, 41g fat.

The chicken provides most of the protein, while the flour, vegetables and pearl onions contribute carbohydrates. Butter, the chicken skin and half-and-half supply much of the fat. Serve with a generous portion of vegetables alongside, or choose rice or mashed potatoes as the main accompaniment.

Choosing the chicken

Bone-in pieces: Drumsticks, thighs and bone-in breasts all work, or use a mixture. Keeping the skin on helps it brown in the initial sear.

Even browning: Dry the chicken well and sear it in batches. Crowding the pot can make the pieces steam rather than develop golden skin.

Build flavour in stages

Mushrooms: Cook them until softened and browned, then set them aside so they can be added back at the end. This keeps their texture distinct in the finished stew.

Vegetables: Cook the carrots, celery and onion until tender before adding the flour. Stirring the flour for a full minute helps it cook through before the liquids go in.

Keep the simmer gentle

Low heat: Once the chicken is in the pot, bring the liquid to a simmer and then lower the heat. A very gentle simmer is the method's cue for the covered 30-minute cook.

Check the liquid: The chicken should be just submerged before covering the pot. Add broth or water if needed, as directed, to bring the liquid level up.

Get a smooth, thicker sauce

Cornflour mixture: Whisk the cornflour into the half-and-half until smooth before adding it. This helps it blend into the stew without lumps.

Stir the base: During the final 10 minutes, partially cover the pot and stir now and then, scraping along the bottom to help prevent sticking as the sauce thickens.

Finish with brightness

Lemon and parsley: Stir them in at the end with the reserved mushrooms. The lemon adds a fresh, tangy note to the creamy sauce.

Serving ideas: Serve the stew over rice or mashed potatoes, as suggested in the method. Both make a useful base for the sauce.

Recipe notes & tips

• Pat the chicken dry before seasoning to help its skin brown.
• Sear in batches so the chicken pieces have space in the pot.
• Scrape the browned bits into the sauce when you add the wine.
• Keep the covered simmer very gentle for the 30-minute cook.
• Whisk the cornflour thoroughly into the half-and-half before adding it.
• Stir along the bottom of the pot during the final simmer to help prevent sticking.

Variations

• Use chicken stock: Replace the wine with chicken stock, as allowed in the ingredient list.
• Choose mixed chicken pieces: Combine thighs, drumsticks and bone-in breasts for a mix of cuts.
• Slice the mushrooms: Slice rather than quarter them for smaller pieces in the finished stew.
• Adjust the herbs: Keep the thyme bundle and bay leaf in the simmer, then remove both before adding the cream mixture.
• Serve with mash: Spoon the stew over mashed potatoes to catch the sauce.

Common mistakes to avoid

• Crowding the chicken: It may not brown properly; sear it in two batches.
• Skipping the flour cook: Stir the flour for a full minute until golden before adding liquid.
• Adding wine too quickly: Pour it in slowly and scrape the pot so the browned bits loosen.
• Boiling hard: Reduce the heat after bringing the stew to a simmer and keep it very gentle while covered.
• Adding cornflour dry: Whisk it into the half-and-half until smooth first.
• Leaving the base unstirred: Scrape the bottom periodically during the final simmer to help prevent sticking.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a small splash of broth or water if the sauce has thickened in the fridge.

Frequently asked questions