Chicken fricassee is a classic French dish that’s both comforting and elegant. It features tender chicken simmered in a creamy, flavorful sauce with vegetables like mushrooms, carrots, and onions. If you’ve ever wondered, how do I make chicken fricassee?-this guide will walk you through an easy, approachable recipe that you can make in about an hour, all in one pan!
What Is Chicken Fricassee?
Fricassee is a French cooking method where meat is braised and served in a white sauce made from its own juices. Chicken fricassee is one of the most popular versions, loved for its creamy texture and rich flavor. Traditionally, it involves browning chicken pieces, cooking vegetables, and finishing everything in a luscious sauce made with broth, wine, and cream.
Ingredients You’ll Need
Here’s a simple list of ingredients to get started. You can adjust quantities based on servings:
– Chicken pieces (bone-in, skin-on thighs or boneless breasts)
– Salt and black pepper
– Unsalted butter and olive oil
– Yellow onion, chopped
– Garlic cloves, minced
– Carrots, diced
– Celery ribs, diced
– Mushrooms (cremini or baby bella), sliced
– Fresh thyme or tarragon
– Chicken broth or stock
– Dry white wine (like Sauvignon Blanc)
– All-purpose flour (for thickening)
– Heavy cream or half-and-half
– Lemon juice
– Fresh parsley for garnish
Step-by-Step: How to Make Chicken Fricassee
1. Brown the Chicken
Pat your chicken dry and season well with salt and pepper. Heat butter and oil in a large skillet over medium heat. Brown the chicken pieces on both sides until golden, about 5 minutes per side. The chicken won’t be fully cooked yet-remove it and set aside.
2. Sauté the Vegetables
In the same pan, add onions, carrots, celery, and mushrooms. Cook until softened and lightly browned, about 5 to 7 minutes. Add garlic and fresh herbs, stirring for another minute until fragrant.
3. Make the Roux and Sauce
Add a tablespoon of flour to the vegetables and stir constantly for about 30 seconds to cook out the raw taste. Slowly pour in the white wine, scraping up any browned bits from the pan. Then add chicken broth and stir well. Bring to a simmer.
4. Simmer the Chicken
Nestle the browned chicken pieces back into the sauce. Cover and let everything simmer gently for about 30 minutes, or until the chicken is cooked through and tender. The sauce will thicken and become creamy.
5. Finish the Sauce
Remove the chicken and herbs from the pan. Stir in heavy cream and a squeeze of fresh lemon juice to brighten the flavors. Adjust seasoning with salt and pepper. Return the chicken to the pan to warm through.
6. Serve and Enjoy
Garnish with chopped parsley and serve your chicken fricassee over fluffy rice, mashed potatoes, or crusty bread for a satisfying meal.
Tips for Perfect Chicken Fricassee
– Use bone-in, skin-on chicken thighs for juicier, more flavorful results.
– Don’t skip browning the chicken; it adds depth to the sauce.
– White wine adds acidity and complexity-choose a dry variety.
– Fresh herbs like thyme or tarragon elevate the dish beautifully.
– Let the sauce simmer gently to develop richness without curdling the cream.
Chicken fricassee is a versatile dish that combines rustic comfort with French elegance. Whether you’re cooking for family or entertaining guests, it’s a recipe that impresses without stress.
Ready to try making chicken fricassee tonight? Let me know if you want tips on side dishes or variations!