Recipe for Chicken Fricassee (Simplified)

Name: Recipe for Chicken Fricassee (Simplified)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 pounds chicken pieces, bone-in, skin-on Note 1; 2 tablespoons flour coating (2 Tbsp flour + 1/2 tsp each salt, black pepper, 1/4 tsp garlic powder); 1 tablespoon olive oil; 1 cup (52 grams) chopped onion (1 medium onion); 1 1/2 cups (225 grams) chopped carrots (2-3 carrots); 8 ounces (228 grams) button mushrooms; 2 cups (60 grams) baby spinach, roughly chopped ((optional)); 2 cloves garlic, minced; 2 tablespoons all purpose flour; 1/2 cup (118 ml) white wine, Note 3; 1 1/2 cups (355 ml) chicken stock or broth; 2 tablepoons fresh herbs, Note 4 ((or 2 teaspoons dried herbs)); 1/3 cup (79 ml) heavy cream or light, Note 5 (10% (half and half) or 35% (heavy whipping cream))

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You will 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 craving 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 sautéing (pan frying) followed by braising (cooking in a liquid). Despite the two steps, this one pan meal is pretty simple.

The chicken comes out moist and tender and the creamy sauce, flavored with wine and herbs, is silky, aromatic and scrumptious.

Chicken fricassee is typically made with pearl onions, carrots and mushrooms, but I go with whatever veggies I have on hand. Check out ideas below for variations on just about every part of this dish.

For this chicken fricassee recipe, think Julia Child with a few simplifications and modifications such as:

browning the chicken (instead of keeping it white) for better flavor and color,
doing a quicker sauté on the onions and mushrooms,
using a lighter cream and no egg yolks to keep the calories down and
throwing in baby spinach for extra nutrition (this is optional).

As always, we go for the simplest way to get things done, honoring the intent without compromising taste. And remaining conscious about nutrition.

What to serve with chicken fricassee

With the lovely cream sauce, I love to serve the fricassee – rustic style right out of the skillet – with basic mashed potatoes, egg noodles, crusty warm bread or white rice. For a lighter option, try cauliflower rice.

That’s all you really need because there are lots of veggies in the dish. Except for perhaps a green salad and a glass of white wine.

FAQ

What is the difference between chicken fricassee and stewed chicken?

A fricassee starts with pan frying, then cooks in liquid. A chicken stew is just simmered in liquids.

Is there an authentic way to make chicken fricassee?

There is really no one definitive way to make a homemade chicken fricassee recipe. Everyone puts their own spin on it. There are, however, some core elements. Typically, sweet pearl onions, carrots and mushrooms. A creamy white wine sauce. And the two step method. Often the chicken is pan fried gently so it doesn’t brown.

What is chicken fricassee called in French?

Fricassee de Poulet a L’Ancienne. It’s considered an original French comfort food.

How to make this recipe for chicken fricassee

Ingredients: bone in chicken pieces, mushrooms, onions, carrots, broth, wine, cream, herbs, garlic, oil, seasonings

chicken with sauce and vegetables after baked

fricassee sauce with cream — _{Season chicken in a bag. Sauté chicken until golden brown in a large skillet. Remove to a plate and then sauté veggies until almost tender. Add flour, then wine and chicken broth to make a smooth slightly thickened sauce. Return chicken to the skillet and bake until fully cooked through. Remove chicken, stir in cream and herbs to sauce (and spinach if you like). Place chicken back in skillet. Done!}

fricassee sauce with cream and spinach — _{Season chicken in a bag. Sauté chicken until golden brown in a large skillet. Remove to a plate and then sauté veggies until almost tender. Add flour, then wine and chicken broth to make a smooth slightly thickened sauce. Return chicken to the skillet and bake until fully cooked through. Remove chicken, stir in cream and herbs to sauce (and spinach if you like). Place chicken back in skillet. Done!}

finished chicken fricassee in pan 1 — Serve rustic style right from the skillet.

piece of chicken fricassee on mashed potatoes — Serve with mashed potatoes, egg noodles, rice or crusty bread to soak up the sauce.

Tailor To Your Taste

Here’s where you can make it your own with variations and substitutions.

Chicken options

Any type of chicken will do as long as you adjust the cooking times. I prefer skin-on, bone-in chicken pieces for added flavor. In fact, I try to buy kosher chicken as it is already brined (more flavorful and juicy). For the best flavor, stick to chicken thighs and drumsticks. But breasts remain moist in this dish, too, as they are cooked with the sauce.
Even boneless chicken can be used – see shortcuts. Cooking time will be much less.

Vegetable options

The vegetables you choose have to stand up to the baking process. Very soft ones like zucchini may break down too much
Most common are mushrooms (any kind), onions (any kind, but pearl are most common) and carrots. The small button mushrooms are ideal as they don’t need to be cut. Cremini mushrooms are good too.
Other good veggies are baby potatoes (halved), red peppers, celery and butternut squash.

Wine options

Some good ones are Chardonnay, Pinot Grigio, Pinot Blanc and Sauvingnon Blanc.
If you don’t want to use wine, add extra 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, tarragon are all good options (and will flavor the dish very differently)

Dietary options

For dairy free, leave out the cream. Or use a dairy-free cream product. You can also replace the cream with coconut milk, but the taste will be altered.
For gluten-free, use gluten free flour or a cornstarch slurry.
Try replacing the cream with sour cream or plain yogurt.

Shortcuts

You can cut the time for the chicken fricassee recipe way down by using boneless chicken. If the pieces are fairly thin (or cut into pieces), you will be able to fully cook them in the pan fry step and skip the oven step altogether. Thicker boneless chicken may need 10-15 minutes in the oven.
Buy pre-washed baby spinach if using (it’s optional) .

Make Ahead and Storage

Store the leftover chicken in an airtight container in the fridge for up to 3 days. Or freeze it for up to 2 months.
The full recipe can be made ahead, then warmed in the oven before serving. Or keep warm, covered in the oven on a low/warm setting for 30-45 minutes.

Other cozy comfort food recipes to try

2 Comments

Gil says:

September 18, 2021 at 12:45 pm

Can this recipe be converted to Sous Vide?

1. Cheryl says:
  
  September 18, 2021 at 2:54 pm
  
  Yes it can. You can sous vide the chicken using the correct time and temperature for the type of chicken you choose, make the veggies and sauce in a large pan while the chicken is cooking. Then add the chicken to the sauce directly and serve. Or, if you prefer, pan sear the chicken once it’s cooked sous vide to brown it, then add it to the sauce. Hope that helps.

Recipe for Chicken Fricassee (Simplified)

What to serve with chicken fricassee

FAQ

How to make this recipe for chicken fricassee