Chicken Fricassée (Authentic Creamy French Stew)

Classic French bistro-style creamy chicken stew made the proper way with leeks, mushrooms, and homemade chicken stock. Easy to make, takes roughly half an hour, and is perfect for a midweek meal served with creamy mashed potatoes or fluffy rice.

📝 Ingredients

• 1200 grams chicken (4 thighs + 4 drumsticks - note 1)
• 6 gram salt (fine)
• 30 grams olive oil (extra virgin)
• 30 grams butter
• 250 grams button mushrooms (sliced or quartered)
• 250 grams leek (white and light green parts - note 2 )
• 15 grams garlic (sliced or minced)
• 2 grams black pepper
• 4 bay leaves
• 4 sprigs fresh thyme
• 30 grams flour (plain)
• 250 grams dry white wine (optional - note 3)
• 500 grams chicken stock (note 4)
• 180 grams double cream
• 6 grams flat leaf parsley (chopped)
• 1 lemon (juice and zest)

👨‍🍳 Instructions

1. 1Sear the Chicken — Pat the chicken dry, then season and sear in a hot pan with a touch of olive oil until golden brown all over. Get good color here—it adds rich, roasted flavor. Remove and set aside.
2. 2Brown the Mushrooms — Fry the mushrooms in the same pan until browned. This adds umami to the stew and picks up the fond from the previous step. Remove and set aside.
3. 3Cook the Leeks — Add butter, sliced leeks, thyme, bay leaf, and garlic to the pan. Add a pinch of salt and sweat them on low heat until soft and sweet (do not brown them).
4. 4Combine and Deglaze — Add the browned mushrooms back into the pan. Add the white wine and cook until fully reduced.
5. 5Thicken — Add flour and cook it out for 1 minute to remove the raw floury taste.
6. 6Make the Velouté — Add the chicken stock and simmer for 1 minute to create the base sauce.
7. 7Simmer Covered — Return the chicken to the sauce, skin-side up. Put the lid on and simmer gently for 10 to 15 minutes.
8. 8Simmer Uncovered — Remove the lid. Continue simmering on low heat for another 15 minutes. The sauce will thicken. The chicken is cooked once it reaches an internal temperature of 75°C (167°F).
9. 9Add Cream — Carefully remove the chicken. Whisk in the double cream and simmer for 1 minute.
10. 10Season and Serve — Add lemon zest, lemon juice, and chopped parsley. Adjust salt and pepper. Return chicken to the pan to reheat, then serve over mashed potatoes.