Chicken Fricassee

Ingredients

• 907 g (2 lb)chicken thighs, dried thoroughly
• 15 ml (1 tablespoon)rapeseed oil
• to tastekosher salt and freshly ground black pepper
• 340 g (¾ lb)crimini mushrooms, cut into 6 mm (¼-inch) slices
• 1 mediumonion, diced
• 8 g (1 tablespoon)plain flour
• 120 ml (½ cup)white wine
• 240 ml (1 cup)chicken stock
• 180 ml (¾ cup)double cream
• 1bay leaf
• 4 sprigsfresh thyme
• 10 ml (2 teaspoons)fresh tarragon, minced, plus extra for garnish

Instructions

1. 1

   Brown the chicken

   Season the dried chicken thighs on both sides with salt and freshly ground black pepper. Heat the oil in a heavy-based Dutch oven over a medium-high heat until nearly smoking. Sear the chicken in batches for 4–5 minutes on each side, without crowding the pot. Remove the chicken and pour off all but 30 ml (2 tablespoons) of the fat.

2. 2

   Cook the vegetables

   Add the mushrooms and cook until browned and beginning to release their juices. Add the diced onion and cook until translucent, then stir in the flour until it is absorbed.

3. 3

   Make the sauce

   Pour in the wine to deglaze the pot, scraping up the browned bits with a wooden spoon. Reduce the liquid by half. Add the chicken stock, cream, bay leaf and thyme, then bring the sauce to a simmer. Return the chicken and any accumulated juices to the pot, cover and simmer until cooked through, about 15–20 minutes.

4. 4

   Finish the sauce

   Lift out the chicken. Season the sauce with salt and pepper, then stir in the minced tarragon.

5. 5

   Serve the chicken

   Serve the chicken thighs with the sauce and garnish with a fresh sprig of tarragon.

What is chicken fricassee?

Fricassee is a French-style method of cooking meat in a sauce; this version browns the chicken first, then gently simmers it with mushrooms, wine and cream. The result is a one-pot dish with the savoury flavour of a braise and a silky sauce.

Here, mushrooms add earthy depth, while tarragon gives the rich cream sauce a fresh, lightly aniseed finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 37g protein, 8g carbs, 45g fat.

The chicken provides most of the protein, while the cream and cooking fat contribute much of the fat; the flour and onion add a modest amount of carbohydrate. Serve with a generous portion of green vegetables and a measured portion of potatoes or bread to make a balanced plate.

Choose and prepare the chicken

Dry chicken: pat the thighs thoroughly before seasoning. Drier surfaces brown more readily and give the sauce browned bits to build on.

Batch searing: leave space around each thigh in the pot. If the pot is crowded, the chicken releases moisture and steams rather than browning.

Build flavour in the pot

Brown the mushrooms: give them time to colour before adding the onion. Their juices will loosen some of the browned flavour from the base of the pot.

Cook the flour: stir it into the softened vegetables until absorbed, before adding the liquids. This helps thicken the sauce without leaving a raw flour taste.

Reduce and simmer gently

Wine reduction: scrape the base of the pot as the wine bubbles, then let it reduce by half before adding the stock and cream. This concentrates its flavour and lifts the browned bits.

Gentle heat: once the chicken goes back in, keep the sauce at a simmer rather than a hard boil. Cook for the stated 15–20 minutes, checking that the chicken is cooked through.

Get a smooth, balanced sauce

Cream sauce: stir well as the stock and cream come to a simmer, and avoid boiling the sauce vigorously. It should coat the chicken lightly rather than turn overly thick.

Fresh herbs: add the minced tarragon after removing the chicken, then taste and adjust the seasoning. A final fresh sprig adds a fragrant note at the table.

What to serve with it

Serve the chicken and sauce with boiled or mashed potatoes, rice, or crusty bread to catch the juices. A green vegetable, such as peas or green beans, adds colour and freshness alongside the creamy sauce.

Recipe notes & tips

• Dry the chicken well before seasoning and searing.
• Sear in batches so the thighs can brown rather than steam.
• Scrape the bottom of the pot thoroughly when adding the wine.
• Let the wine reduce by half before adding the stock and cream.
• Add the tarragon after cooking to preserve its fresh flavour.

Variations

• Use button mushrooms: swap them in for the crimini mushrooms, keeping the same amount.
• Try parsley: use chopped fresh parsley in place of tarragon for a milder herbal finish.
• Make it alcohol-free: replace the wine with extra chicken stock and reduce the liquid as directed.
• Add lemon: finish the sauce with a little lemon juice for a brighter taste.
• Serve with mash: spoon the sauce over mashed potatoes for a hearty meal.

Common mistakes to avoid

• Wet chicken: it will be harder to brown; pat the thighs dry before seasoning.
• Crowded pot: the chicken can steam; sear it in batches.
• Scorched flour: stir it into the vegetables and keep it moving until absorbed.
• Skipped reduction: the sauce may taste thin; reduce the wine by half before adding the other liquids.
• Boiling hard: the sauce may become too thick; keep it at a gentle simmer.
• Guessing doneness: check that the thighs are cooked through before taking them out of the sauce.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of stock if the sauce has thickened.

Frequently asked questions