This chicken fricassee recipe is a classic French stew made in one pot or skillet in just over 1 hour! Seared chicken is simmered in a white wine sauce for a rustic, simple, and comforting meal, despite how fancy it sounds and flavorful it is!
It’s elegant yet humble and made with simple pantry ingredients like onions, mushrooms, potatoes, and chicken, so it’s perfect for any weeknight meal.
My girls and my hubby love this chicken stew. I do too, but I also love trying new dinner recipes from around the world!
This Chicken Fricassee is my new favorite and super delicious and I know you’re going to love it as much as I do!
What is Chicken Fricassee?
Traditionally it’s a French dish made with chicken that is braised and simmered in a creamy white wine sauce. It’s now been recreated into many different versions that it’s really up to you how you like to make it. Cream, no cream, extra veggies, or just potatoes. You decide!
I have a similar chicken fricassee that I make on occasion with different herbs, cream, and a slight variation in the veggies I use. Both are great, but if you’re looking for something a little lighter without a cream sauce, this is the one for you!
Recipe Tips & Substitutions
- Your chicken is fully cooked and safe to eat when it reaches an internal temperature of 165 degrees.
- Add some extras to your dish! Sliced carrots, pearl onions, broccoli, zucchini, peas, you name it.
- If you prefer a creamier sauce, you can go ahead and add some heavy cream if you’d like.
- To avoid any alcohol in your chicken fricassee, replace the white wine with the same amount of extra broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Ingredients Needed for Chicken Fricassee
- Chicken: I use a combination of skinless chicken drumsticks and boneless skinless chicken thighs. Dark meat and bone-in chicken add extra flavor and deliver moist, tender results.
- Potatoes: Golden potatoes, peeled and cubed. I like golden potatoes because they hold up to the heat and won’t become mushy, but cook easily.
- Olive oil: Need for browning the chicken before adding any of the liquids.
- Salt & pepper: Used to season the chicken before coating it in flour to brown. You’ll also need it to season the entire dish at the end.
- All-purpose flour: Coating the meat in flour helps to give it a nice golden crust on the outside but once the liquids get added in, it will also help to thicken the white wine sauce.
- Aromatics: Onions and garlic are the base flavors of the delicious broth!
- Mushrooms: I use white mushrooms, but you can use whichever you like. If they’re small enough, keep them whole. If they are large, slice them up before adding them in.
- Dried Rosemary: A delicious herb that always pairs well with chicken and white wine.
- White cooking wine: Stick with something you like to drink, so the rest of it doesn’t go to waste! A couple of great options are chardonnay or sauvignon blanc. Neither is too expensive and they both add great flavor to the sauce.
- Chicken broth: I have a great homemade chicken broth I like to use, especially if I’ve got some on hand. It’s a convenient way to add extra nutrients.
- Bay leaf: A dried bay leaf stays in the pot until just before serving. It’s meant to add flavor, but not to be eaten!
How to Make Chicken Fricassee
Step 1: In a large cooking pan or skillet heat olive oil over medium-high heat. Pat the chicken dry and then season generously with salt and pepper.
Step 2: Dust them with flour. You can also add the flour to a zip-top bag along with the chicken and give the bag a shake. It’s an easy way to make sure the chicken is fully coated.
Step 3: Once the pan and the oil are hot, add the chicken and cook each for 3 minutes on each side until brown but not cooked all the way through. Transfer them to a plate.
Step 4: To the same pan, cook the chopped onion for about 2 minutes until they are soft, stirring occasionally. Then, add the potatoes, minced garlic, mushrooms, and rosemary. Stir everything for a couple of minutes.
Step 5: Add the wine and bring it to a boil for 1 minute before adding the chicken broth. Bring both to a boil and add the chicken back into the pan. Add a bay leaf.
Step 6: Cover the pan and simmer for 50 minutes until the chicken is tender and cooked through. Season with salt and pepper to taste.
Enjoy!
What to Serve With Chicken Fricassee
Complete your meal with a simple side of rice and a tossed salad. You can also serve it with Cherry Tomato Salad, Best Caesar Salad, Easy Marinated Mushrooms or Zucchini Noodles that have enough nooks and crannies in it to pick up all of that delicious sauce.
No matter what we always have a basket of homemade no knead bread on the table!
If you want to keep your low carb, you can always keep it lighter with a side of extra vegetables or just the salad.
Q. – Did you like Chicken Stew Recipe?
Let me know in the comments below, I would love to hear from you!
📖 Recipe
Chicken Fricassee Recipe
Ingredients
- 5 golden potato peeled and cubed
- 2 tablespoons olive oil
- 4 chicken drumsticks skin removed
- 4 chicken thighs boneless and skinless
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 4 oz white mushrooms
- ½ large onion finely chopped
- 2-3 cloves garlic minced
- ½ teaspoon dry rosemary
- ⅔ cup white cooking wine
- 1 ¼ cup chicken broth I used homemade chicken broth
- 1 bay leaf
Instructions
- In a large cooking pan, heat 2 tablespoons of olive oil over medium-high heat. Season chicken with salt and pepper on both sides. Dust chicken with 2 tablespoons of flour then add to the pan. Cook each side for about 3 minutes or until both sides are browned. Transfer to a plate.
- Add chopped onion to a pan. Cook stirring few times for about 2 minutes, or until softened.
- Add 5 peeled and cubed golden potatoes, 3 minced garlic cloves, 4 oz white mushrooms, and ½ teaspoon dry rosemary, stir and cook for about 2 minutes.
- Add ⅔ cup white cooking wine, bring it to a boil and cook for 1 minute.
- Add 1 ¼ cup chicken broth and bring it to a boil.
- Place chicken back to the pan. Add bay leaf. Cover the pan and simmer for about 50 minutes or until chicken is tender. Season with salt and pepper, if needed. Serve with homemade bread. Enjoy!
Notes
Nutrition
Have a wonderful day!
=)
Leyla
Thank you this recipe is delicious!!
Munchkin Time
Thank you so much!