What is chicken fricassee?

Chicken fricassee is a classic French-inspired dish that combines sautéing and stewing techniques. In this version, the chicken is lightly browned, then gently simmered in a flavorful sauce, often made with broth, cream, milk, herbs, and vegetables.

What does 'fricassee' mean?

Fricassee is a classic French cooking technique that combines sautéing and stewing. Meat, often chicken or veal, is gently sautéed and then simmered in a flavorful sauce, creating a tender, rich, and comforting dish. It's typically served with rice, potatoes, or bread to soak up the delicious sauce.

Can I make chicken fricassee in advance?

Yes! Chicken fricassee reheats beautifully, making it a great make-ahead dish. Store it in the fridge and reheat gently on the stovetop to preserve the creamy sauce's texture.

Traditional Chicken Fricassee Recipe

Name: Chicken Fricassee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 4 medium or 6 small chicken thighs, bone in and skin on (about 2 1/2 to 3 pounds); 4 tablespoons butter; 1 medium onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 1 (8-ounce) package mushrooms, chopped; 1/2 teaspoon salt, plus 1 teaspoon or more to taste; ¼ teaspoon pepper; ½ Cup flour; 4 Cups chicken stock; 1 teaspoon dried parsley; 1 bay leaf; ¼ teaspoon dried thyme; 1 Cup whole milk; 1 tablespoon lemon juice

Description

A comforting classic, traditional Chicken Fricassee features tender chicken thighs simmered in a creamy, flavorful sauce with vegetables and herbs. Perfect for family dinners or special occasions, this dish is rich, hearty, and satisfying!

Ingredients

Units Scale

4 medium or 6 small chicken thighs, bone in and skin on (about 2 1/2 to 3 pounds)
4 tablespoons butter
1 medium onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 (8-ounce) package mushrooms, chopped
1/2 teaspoon salt, plus 1 teaspoon or more to taste
1/4 teaspoon pepper
1/2 cup flour
4 cups chicken stock
1 teaspoon dried parsley
1 bay leaf
1/4 teaspoon dried thyme
1 cup whole milk
1 tablespoon lemon juice

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Instructions

Melt butter – In a large sauté pan, melt butter over medium heat.
Add Vegetables – Add onion, carrots, celery, and mushrooms to the sauté pan.
Cook Vegetables – Cook and stir until tender, but not browned.
Add Chicken – Push veggies to the side, increase heat to medium-high, and add the chicken, skin side up, to the same pan as the vegetables.
Brown Chicken – Flip chicken every 3 to 4 minutes until it is just a light golden brown and at the end, place skin side up.
Lightly cook chicken – Lower heat to medium-low, cover, and cook for 10 minutes.
Make flour mixture – Combine salt, pepper, and ¼ cup flour.
Season chicken – Turn heat to medium and sprinkle mixture over chicken to completely coat, turning the chicken to coat it completely and ending with the skin side up. If some gets in the veggies, that is fine.
Add liquid and seasoning – Add chicken stock, parsley, bay leaf, and thyme
Simmer – Bring to a simmer, cover, and simmer for 25 minutes over medium heat.
Create slurry – In a separate bowl, whisk together the remaining ¼ cup flour and milk.
Remove chicken – Remove chicken from the pan and set aside. Turn heat up to medium-high.
Add slurry – Add the milk slurry and cook until it starts to bubble and thickens enough to coat the back of a spoon. This should take just a few minutes.
Add lemon juice – Stir in lemon juice and season with additional salt and pepper to taste.
Assemble meal – Remove from heat and return the chicken to the pan, or plate the chicken and spoon the sauce over the top.

Notes

Make sure you are using a sauté pan that has enough room for the chicken, veggies, and a quart of chicken stock.
You can use fresh herbs as well. Tie them in cheesecloth and remove them before serving.
Replace one cup of the chicken stock with one cup of dry white wine for a more complex and acidic flavor.
Use any cut of chicken that you want, but try not to overcrowd the sauté pan too much!