You’ll love this simplified recipe for Chicken Fricassee, a classic French dish of chicken and vegetables in a creamy wine sauce. Rustic, versatile and delicious.
As fall approaches, I start to crave comfort food. This one hits the spot for me, and Abraham Lincoln 🙂, apparently one of his favorite dishes.
Fricassee is actually a cooking method that combines sauteing (frying in a pan) followed by braising (cooking in a liquid). Despite the two steps, this one-pan meal is pretty simple.
The chicken is moist and tender and the creamy sauce, flavored with wine and herbs, is silky, aromatic and delicious.
Chicken fricassee is usually made with pearl onions, carrots, and mushrooms, but I choose whatever vegetables I have on hand. Check out the ideas below for variations on almost every part of this dish.
For this chicken fricassee recipe, think of Julia Child with a few simplifications and modifications like:
- Brown the chicken (instead of keeping it white) for better flavor and color.
- sautéing the onions and mushrooms faster,
- using a lighter cream and no egg yolks to keep calories low and
- add baby spinach for extra nutrition (this is optional).
As always, we look for the simplest way of doing things, respecting the intention without compromising taste. And being conscious of nutrition.
What to serve with chicken fricassee
With the delicious cream sauce, I love to serve the fricassee (rustic style fresh out of the pan) with basic mashed potatoes, egg noodles, hot crusty bread, or white rice. For a lighter option, try cauliflower rice.
That’s all you really need because there are a lot of vegetables on the plate. Except maybe a green salad and a glass of white wine.
Frequently asked questions
What is the difference between chicken fricassee and stewed chicken?
A fricassee starts with a pan and is then fired in liquid. A chicken stew is simply simmered in liquids.
Is there an authentic way to make chicken fricassee?
There really is no definitive way to make a homemade chicken fricassee recipe. Each one gives it their own touch. However, there are some central elements. Usually sweet onions, carrots and mushrooms. A creamy white wine sauce. And the two-step method. Often the chicken is lightly fried so it doesn’t brown.
What is chicken fricassee called in French?
Fricassee de Poulet in L’Ancienne. It is considered an original French comfort food.
How to make this chicken fricassee recipe
Ingredients: bone-in chicken pieces, mushrooms, onions, carrots, broth, wine, cream, herbs, garlic, oil, seasoningsSeason the chicken in a bag. Sauté chicken until golden in a large skillet. Remove to a plate and then sauté the vegetables until almost tender. Add the flour, then the wine and chicken broth to make a smooth, slightly thick sauce. Return chicken to pan and bake until fully cooked. Remove chicken, add cream and herbs to sauce (and spinach if desired). Return the chicken to the pan. Made!
Serve country-style straight from the skillet.
Serve with mashed potatoes, egg noodles, rice, or crusty bread to soak up the sauce.
Adapt to your taste
This is where you can customize it with variations and substitutions.
chicken options
- Any type of chicken will do as long as you adjust the cooking times. I prefer bone-in, skin-on chicken pieces for added flavor. In fact, I try to buy kosher chicken because it’s already brined (more flavorful and juicy). For the best flavor, stick to chicken drumsticks and thighs. But the breasts also stay moist in this dish, as they cook with the sauce.
- You can even use boneless chicken (see shortcuts). The cooking time will be much less.
vegetable options
- The vegetables you choose have to withstand the baking process. Very soft ones like zucchini can spoil too much
- The most common are mushrooms (any kind), onions (any kind, but pearls are the most common), and carrots. Small mushrooms are ideal as they do not need to be cut. The cremini mushrooms are also good.
- Other good vegetables are baby potatoes (cut in half), red bell peppers, celery, and squash.
wine options
- Some good ones are Chardonnay, Pinot Grigio, Pinot Blanc, and Sauvingnon Blanc.
- If you don’t want to use wine, add more broth and a tablespoon of lemon juice.
- I also like to use sherry or fortified wine for a very rich flavor.
flavor options
- Thyme, rosemary, oregano, dill, and tarragon are all good choices (and will flavor the dish very differently).
dietary options
- If it is dairy-free, skip the cream. Or use a dairy-free creamer. You can also substitute coconut milk for the cream, but the flavor will be altered.
- For gluten-free products, use gluten-free flour or a cornstarch mix.
- Try replacing the cream with sour cream or plain yogurt.
shortcuts
- You can greatly reduce your chicken fricassee recipe prep time by using boneless chicken. If the pieces are fairly thin (or cut into chunks), you can cook them completely in the frying step and skip the oven step altogether. Thicker boneless chicken may need 10 to 15 minutes in the oven.
- Buy pre-washed baby spinach if using (optional).
forward and store
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Or freeze it for up to 2 months.
- The entire recipe can be made ahead of time and then heated in the oven before serving. Or keep warm, covered, in the oven on low/warm for 30 to 45 minutes.
Chicken Fricassee Recipe
You’ll love this simplified recipe for Chicken Fricassee, a classic French dish of chicken and vegetables in a creamy wine sauce. Rustic, versatile and delicious.
Preparation time 10 minutes
Cooking time 50 minutes
Total time 1 hour hr
Course: Main Course
French cuisine
Servings: 4
Kitchen ModePrevent your screen from darkening
- HEAT OVEN to 375F/190C.
- SEASON THE CHICKEN: Place the flour layer (flour + seasonings) in the bag. Pat chicken dry and add to bag. Shake to coat evenly. If the bag is small, do a few pieces at a time. Alternatively, dip the chicken pieces in a coating of flour on a plate and shake them off. You just want a very light layer.
- CHICKEN SAUTÉ: Heat oil in a large oven-safe skillet over medium-high (7/10) heat. Sauté chicken until golden brown, about 3 to 4 minutes per side. It will not cook completely. Remove to a plate lined with a paper towel. Keep 2 tablespoons of fat in the pan and discard the rest. If there is not enough fat, add butter or oil.
- SAUTÉED VEGETABLES: Lower heat to medium. Add all the chopped vegetables (not including the spinach) and sauté until almost tender, about 5-6 minutes. Add the garlic and cook for 30 seconds.
- MAKE SAUCE: Add flour and stir constantly for 2 minutes, scraping up any browned bits from bottom of pan. Add wine to the flour mixture and cook for 1 minute until almost evaporated, then add the broth and herbs and stir until the sauce thickens slightly to a creamy white or light brown sauce. It will thicken more when baked with chicken.
- BAKE: Return chicken to pan skin side up. Place the pan in the oven, uncovered. Bake for 30 to 40 minutes, depending on the thickness of the chicken (if you use boneless chicken, the time will be cut in half or more). Chicken should be cooked to 160°F/71°C as measured with an instant read thermometer. It will go up a few more degrees when finished.
- FINISH AND SERVE: Remove skillet from oven and place on stovetop. Transfer the chicken to a plate and add the cream to make a creamy sauce. Taste and rectify the seasonings, adding more salt or thyme for example. Add chopped spinach, if using, until wilted (1 minute). Return the chicken to the pan. Pour the sauce over the pieces and serve immediately.
- Chicken Options:
- bone-in and chunky skin: For best flavor and moisture, use thighs and drumsticks. But the breasts are fine too. I used a whole chicken cut into pieces.
- Boneless chicken breasts or thighs are also a good option, but the baking time will be much less. If it is already baked at 160F/71C, skip the baking step.
- Vegetable Options: You can add or substitute baby potatoes (halved), chopped celery, red bell peppers, or squash. Avoid soft, watery vegetables like zucchini.
- White Wine Options: Chardonnay, Pinot Grigio, Pinot Blanc, and Sauvignon Blanc. If you don’t want to use wine, add more broth and a tablespoon of lemon juice. I also like to use sherry or fortified wine for a very rich flavor (use 1/4 cup instead of 1/2 cup of wine).
- Herb Options: Thyme, rosemary, oregano, dill, and tarragon are good choices (and will flavor the dish very differently). If using dry, use 1/3 amount. Here is a good article on herbs 101.
- Cream Options:
- For a richer sauce, use heavy cream (most typical in a fricassee). I use 10% because that’s what I have on hand and I like the lower calories.
- If it is dairy-free, skip the cream. Or use a dairy-free creamer. You can also substitute coconut milk for the cream, but the flavor will be altered.
- For gluten-free products, use gluten-free flour or a cornstarch mix.
- Try replacing the cream with sour cream or plain yogurt.
- Advance and storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Or freeze it for up to 2 months.
- The entire recipe can be made ahead of time and then heated in the oven before serving. Or keep warm, covered, in the oven on low/warm for 30 to 45 minutes.
The nutritional values ​​are estimates and will depend on many factors such as the chicken you choose, the cream you use, etc. Values ​​include a whole chicken (dark and white meat) and half and half cream.
