Chicken Fricassee Recipe
Chicken Fricassee is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream.
A delicious, comforting dish that is perfect for weeknights or cozy weekends at home.
Easy chicken dinners are where it’s at! Here are some more favorites you’ll love: Hunan Chicken, Easy Caprese chicken and Jerk Chicken.
RECIPE INGREDIENTS
Chicken Thighs
Mushrooms
Onions
Bay leaves
Garlic
Flour
Wine
Heavy cream
Parsley
Salt and Pepper
DIRECTIONS ON CHICKEN FRICASSEE RECIPE
Pat chicken dry with paper towels then sprinkle with salt and pepper to coat in a large bowl.
Melt butter over medium-high heat in a large skillet with a lid. Add chicken thighs, and cook for 4 to 5 minutes until golden brown.
Turn and cook the other side for 1 minute then remove to a plate.
Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden.
Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Stir in wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
Return chicken back into the sauce with the skin side up.
Once it comes to a simmer, adjust heat so it’s bubbling constantly. Cover with lid and simmer 10 minutes.
Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired..
Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve over mashed potato or rice or pasta.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Chicken Thighs
Mushrooms
Onions
Bay leaves
Garlic
Flour
Wine
Heavy cream
Parsley
Salt and Pepper
Instructions
- Pat chicken dry with paper towels then sprinkle with salt and pepper to coat in a large bowl.
- Melt butter over medium-high heat in a large skillet with a lid. Add chicken thighs, and cook for 4 to 5 minutes until golden brown.
- Turn and cook the other side for 1 minute then remove to a plate.
- Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden.
- Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Stir in wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
- Return chicken back into the sauce with the skin side up.
- Once it comes to a simmer, adjust heat so it's bubbling constantly. Cover with lid and simmer 10 minutes.
- Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired..
- Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve over mashed potato or rice or pasta.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
Chicken Thighs
Mushrooms
Onions
Bay leaves
Garlic
Flour
Wine
Heavy cream
Parsley
Salt and Pepper
Instructions
- Pat chicken dry with paper towels then sprinkle with salt and pepper to coat in a large bowl.
- Melt butter over medium-high heat in a large skillet with a lid. Add chicken thighs, and cook for 4 to 5 minutes until golden brown.
- Turn and cook the other side for 1 minute then remove to a plate.
- Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
- Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden.
- Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Stir in wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.
- Return chicken back into the sauce with the skin side up.
- Once it comes to a simmer, adjust heat so it's bubbling constantly. Cover with lid and simmer 10 minutes.
- Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
- Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired..
- Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve over mashed potato or rice or pasta.