Recipe for Chicken Fricassee
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.
Servings (change as needed): 4
- 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
Vegetables, Note 2
- 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
White wine sauce
- 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)
HEAT OVEN to 375F/190C.
SEASON CHICKEN: Place flour coating (flour + seasonings) in bag. Pat chicken dry and add it to bag. Shake to coat evenly. If bag is small, do a few pieces at a time. Alternatively, dip pieces of chicken in flour coating on plate and shake off. You just want a very light coating.
SAUTÉ CHICKEN: Heat oil in large oven proof skillet to medium-high heat (7/10). Sauté chicken until golden brown, about 3-4 minutes per side. It won't be cooked through. Remove to plate lined with a paper towel. Keep 2 tablespoons of grease/fat in skillet and discard the rest. If not enough grease, add butter or oil.
SAUTÉ VEGETABLES: Lower heat to medium heat. Add all chopped vegetables (not including spinach) and sauté until almost tender, about 5-6 minutes. Add garlic and cook for 30 seconds.
MAKE SAUCE: Add flour and stir constantly for 2 minutes, scraping up any browned bits at the bottom of the pan. Add wine to the flour mixture and cook for 1 minute until almost evaporated, then add broth and herbs and stir until sauce is slightly thickened into a creamy white or light brown sauce. It will thicken more when baked with chicken.
BAKE: Return chicken to skillet skin side up. Place skillet in oven, uncovered. Bake for 30-40 minutes, depending on thickness of chicken (if using boneless chicken, time will be cut in half or more). Chicken should be cooked to 160F/71C measured with an instant read thermometer. It will rise a few more degrees when finishing.
FINISH AND SERVE: Remove skillet from oven and place on stove. Transfer chicken to plate and add cream to make a creamy sauce. Taste and adjust seasonings, adding more salt or thyme for example. Stir in chopped spinach if using until wilted (1 minute). Return chicken to skillet. Spoon sauce onto pieces and serve immediately.
Nutrition values are estimates and will depend on many factors such as the chicken you choose, the cream you use, etc. The values include a whole chicken (dark and white meat) and half and half cream.
- Chicken options:
- bone-in, skin on pieces: For best flavor and moistness, use thighs and drumsticks. But breasts are fine too. I used a whole chicken cut up.
- boneless chicken breasts or thighs are also a good option, but baking time will be much less. If already cooked through to 160F/71C, skip the baking step.
- Vegetable options: You can add/substitute baby potatoes (halved), chopped celery, red peppers or butternut squash. Avoid soft, watery veggies like zucchini.
- White wine options: Chardonnay, Pinot Grigio, Pinot Blanc and Sauvignon 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 (use 1/4 cup instead of 1/2 cup wine).
- Herb options: thyme, rosemary, oregano, dill, tarragon are all good options (and will flavor the dish very differently). If using dried, use 1/3 amounts. Here's a good article on herbs 101.
- Cream options:
- For the richest sauce, use heavy cream (most typical in a fricassee). I use 10% as that's what I have on hand and I like the lower calories.
- 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.
- 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.
Calories: 665kcal | Carbohydrates: 19g | Protein: 48g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 544mg | Potassium: 1048mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9866IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 4mg