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Chicken Fricassee

Chicken Fricassée

Chicken Fricassée is the quintessential French one-pot dish made with browned chicken slowly simmered with aromatics, vegetables, and silky cream sauce.
Servings 6



  • 6 chicken thighs skin-on and bone-in
  • Salt and pepper to taste
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil


  • 10 oz mushrooms - sliced
  • 1 large yellow onion - chopped
  • 1 large carrot - diced
  • 1 celery stalk - diced
  • 2 garlic cloves finely minced
  • 3 tbsp all-purpose flour
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 bay leaf
  • 3 thyme sprigs or 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp parsley chopped
  • 2/3 cup heavy cream


  • Pat chicken dry with paper towels, then season with salt and pepper.
  • Melt butter and olive oil in a heavy-bottomed pot or skillet over medium-high heat. Place the chicken thighs skin side down in the pan and cook for four to five minutes until golden brown. Remove the chicken from the skillet. Set aside.
  • Add mushrooms, onion, carrot, and celery. Leave to Cook for 5 minutes.
  • Stir in the minced garlic and cook for 30 seconds. Add flour and cook for 1 minute.
  • Add the wine and chicken stock. Stir well to deglaze the pan. Throw in the bay leaf and thyme.
  • Stir in the heavy cream and place the chicken skin-side up back into the sauce. Cover and leave to simmer on medium-low for 10 minutes.
  • Remove the lid and let it simmer for another 20 minutes. The chicken is cooked when the internal temperature reaches 75°C/167°F or slightly higher.
  • Sprinkle with parsley, and serve over mashed potato, cauliflower rice, or white rice.