Chicken Fricassee – Quick French Chicken Stew Recipe
Transport your taste buds to France with this quick and delightful Chicken Fricassee. Tender chicken pieces nestled in a rich, creamy stew with mushrooms and aromatic herbs. A French classic made easy for your home kitchen!
Ingredients:
For Chicken:
– 4 Chicken Drumsticks (~150g/5oz each)
– 4 Chicken Thighs, skin-on and bone-in (~250g/8oz each)
– 1 tsp Salt (cooking/kosher salt)
– 1/2 tsp Black Pepper
– 4 tbsp / 60g Unsalted Butter
For Stew:
– 300g / 10oz White Mushrooms, halved if small, or cut in 4 to 6 if large
– 2 Medium Brown Onions, sliced 0.6cm (1/2in) wide
– 2 Garlic Cloves, finely minced
– 1 Bay Leaf, fresh (sub dried)
– 3 Thyme Sprigs (or 1/2 tsp dried thyme)
– 3 tbsp Flour, plain/all-purpose
– 1/2 cup White Wine, preferably Chardonnay
– 3 cups Chicken Stock, low sodium (preferably homemade!)
– 1/4 tsp Salt (cooking/kosher salt)
– 1/4 tsp Black Pepper
– 2 tbsp Parsley, chopped
– 2/3 cup Thickened/Heavy Cream
Instructions:
1. Season and Brown Chicken:
– Season chicken drumsticks and thighs with salt and black pepper.
– In a large pot, melt butter over medium-high heat. Brown chicken pieces on all sides. Remove from the pot and set aside.
2. Sauté Mushrooms and Onions:
– In the same pot, add more butter if needed. Sauté mushrooms until golden, then add onions and garlic. Cook until softened.
3. Create the Stew Base:
– Add bay leaf, thyme, and flour to the pot. Stir well to coat mushrooms and onions.
– Pour in white wine, scraping the bottom to release any browned bits.
4. Simmer with Chicken:
– Return the browned chicken to the pot. Pour in chicken stock, salt, and black pepper. Bring to a simmer. Cover and cook for about 30 minutes or until chicken is cooked through.
5. Finish with Cream:
– Stir in chopped parsley and thickened/heavy cream. Simmer for an additional 5-10 minutes until the sauce thickens.
6. Serve and Enjoy:
– Remove bay leaf and thyme sprigs. Serve the Chicken Fricassee over a bed of rice, mashed potatoes, or crusty bread.
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