chicken fricassee

Chicken Fricassee from Delish.com is an indulgent weeknight meal. 

Chicken Fricassee

olive oil

chicken thighs

Kosher salt

black pepper

butter

onion,

large carrot, peeled and chopped

celery stalk, chopped

mushrooms,

tbsp. all-purpose flour

c. white wine

chicken broth

heavy cream

tbsp. parsley

thyme leaves

This was absolutely delicious! I made a couple of changes- I added 1 cup of white wine instead of 1/2 because the sauce tightened up immediately and there was no way it would reduce without burning. I ran out of cream so I used 1/4 cup of heavy cream and 3/4 of a cup of milk. I used boneless, skinless chicken thighs and tenders since my husband won't eat any chicken on the bone or with skin. (He won't eat thighs, either, but that's another story from his childhood) I agree with others about the 'time' posted- it took 8 minutes on each side to brown the chicken and cook it most of the way. It also took longer for the vegetables to soften. I'd say it took an hour total to make. Well worth it and we will eat the leftovers for lunch. I served this over egg noodles.

My mother used to make this dish with a very similar recipe. She added a little something different - regular fried chicken. The crispy on the chicken gets soft and gives the sauce a wonderful texture and flavor. And she served it over rice. It was always my favorite dish as a child.

I made this last night and it was very good.  Prep time of 10 minutes is a joke.  Maybe if you are a TV chef and have a behind the scenes crew.  I heeded the advice of some other reviews and cooked the thighs a bit longer than directed.  I followed the recipe almost to the letter on ingredients and directions.  The only difference was that I had an open container with 1 1/2 cups of broth and wasn't about to open another one just for a 1/2 cup.  I finished the cooking time in a 350 degree oven instead of on the stove.  The flavor was excellent; my only disappointment was that it was a thinner sauce than I expected.  I was looking for a rich creamy sauce and this just wasn't it.  I will make it again but might use an added Tbs of flour and/or change the ratio a bit on the heavy cream to broth.  I have heard about Fricassee all my life but this was the first time I had ever cooked or eaten it.  Thanks for the introduction.

This reminded me of my grandmother's recipe, so I made it in her 100+ year old cast iron pan.  My personal changes to make it more original, but less healthy:  I dredged the chicken in flour (and added a pinch of cayenne to the powder - not original!) before frying.  I used bacon fat instead of olive oil for the frying.  I doubled the mushrooms and halved the carrot amounts.  I increased the wine and decreased the chicken stock (homemade and NOT low sodium) ratio.  I have seen some people complain the sauce is too thin.  The extra flour from dredging the chicken and making sure to give the sauce enough time to reduce properly will fix that easily, but it's still not meant to be a gloppy sauce, so don't overdo it.  And I agree that 15 minutes is not long enough to cook bone in chicken - I finished the dish in the oven (also not original).

I made this last night and the sauce is very bland. If I make it again I’ll put different spices to give it more flavor.

Same as other reviews  chicken was raw so needed extra cooking time. Other than that, the sauce was amazing! Followed all other instructions as listed in the recipe.

Seems that for dark meat, you'd want to pan roast it for at least 15 minutes, with flips every 5 to 7 minutes under a fairly good but controlled heat. You have to hang in the kitchen and actively cook...its so worth it tho!

We love it, though we use boneless skinless chicken breast and after brazing the breast and sauteeing the vegies we add two cans of cream of mushroom soup and liquid for one can, then pop it in the oven at 350 for about an hour. Simple and easy.

Super easy and very flavorful. Hearty meal when served with egg noodles but did not feel “heavy.”

Followed this recipe as instructed.  The thighs, and I used boneless, were very undercooked - brown at least 10 minutes per side, I'd say it's better to cook them all the way through before they are simmered at the end.  I was able to get a nice think roux with the flower and veggies, but agree with another reviewer that the 1/2 cup of wine dried up immediately with nothing left to burn off, so I would recommend doubling the wine.  The sauce was very thin, think you could cut back on the stock.  And it was bland, not sure how to fix that.  I expected the kids to love it, but everyone hated it and I ended up throwing it all out (no one would touch the chicken, even after I tried to finish cooking in a pan), so I sent the kids out for Pizza.

Cook times do vary wildly based on thickness/size of thigh. I suggest cooking in Dutch oven. Cover and allow to cook slow at lower temp. The meet will be more tender. I also added zucchini and other veggies when finished.

Dish was made per instructions and used the time as a guideline. If it said golden brown then it cooked a little longer than the 5 minutes, until it was golden brown. Same with veggies and wine, also let that cook a little longer to achieve the recipe results. Then let the chicken cook till it was done and used the time as a guideline again and sauce thickened. Not sure why there were problems it was pretty clear that it takes time to cook chicken with bone in when you’re not sure how thick yours or theirs were. All in all a pretty good dish. Would make again. About the only thing I changed was mushrooms. It looked like they used white and I used baby bells. I never give 5 stars.

Oh wow. So good. Definitely cook the chicken for longer (it was pink so we had to cook for about 10 minutes longer) but oh, so good.

This was way better the next day. First let me say that I followed the cooking direction exactly as written and the chicken was raw inside. For a thick bone-in, skin on thigh it should initially be fried for about 8, even 10 minutes on each side, if the thigh is really thick, unless your thighs are really small and dinky. Then when you return it to the pan, simmering for 15 minutes is just not enough time for it to be cooked through. You need to bring the gravy to a boil, not a simmer. Once the gravy starts boiling, then bring it to a simmer and partially cover the pan for about 20-to-30 minutes, depending on it's thickness. Do not trust the thermometer's temperature. Cut it with a knife to see that it's done. Other than that, it turned out great.

Amazing!!! Flavour is so good. Keto dieters sub in coconut flour for the regular flour and white cooking wine. Tastes exactly the same. I made it the recipe way before I started keto. It’s identical 😁😁

This delicious easy to make Chicken Fricassee is the perfect 1 pan meal to serve up to family during the week or weekends.

Classic Chicken Fricassee Recipe

chicken

unsalted butter

onions

button mushrooms

garlic

juice of ½ lemon

all-purpose flour

chicken stock

bay leaf

parsley

thyme

heavy whipping cream

sea salt and fresh cracked pepper

Season the chicken on all sides with salt and pepper.

Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.

Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.

Remove the chicken and set aside.  Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.

Add in the garlic and cook for a further minute and deglaze with lemon juice.

Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.

Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.

Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.

Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.

Remove the lid and stir in the heavy cream.  Serve hot.

Chicken Fricassee is an amazing weeknight meal to serve up to family and friends.  This classic French one-pan meal recipe is incredibly simple to prepare, and the best part is that it can be customized to you and your family’s liking.

Ingredients for this recipe:

• 1 broken down roasting chicken
• 2 tablespoons unsalted butter
• 2 cups peeled yellow pearl onions
• 1 pound quartered button mushrooms
• 2 finely minced cloves of garlic
• juice of ½ lemon
• 3 tablespoons all-purpose flour
• ½ cup chardonnay or other dry white wine
• 3 cups chicken stock
• 1 bay leaf
• 3 parsley sprigs
• 3 thyme sprigs
• 2/3 cup heavy whipping cream
• sea salt and fresh cracked pepper to taste

Serves 6

Prep Time: 15 minutes

Cook Time: 45 Minutes

Procedures

1. Season the chicken on all sides with salt and pepper.
2. Add the butter to a 12” large cast iron skillet or Dutch oven over medium-high heat.
3. Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
4. Remove the chicken and set aside.  Next add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
5. Add in the garlic and cook for a further minute and deglaze with lemon juice.
6. Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
7. Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.
8. Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
9. Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
10. Remove the lid and stir in the heavy cream.  Serve hot. 





CHEF NOTES:

Make Ahead – You can make this up to 2 hours ahead of time, simply keep warm in the oven with a lid over top at 200°.

How to Reheat – Add the desired amount of chicken fricassee to a medium size pan with a lid and heat over low heat until hot or in the oven at 350° for 15-20 minutes or until hot. 

How to Store – Place covered in the refrigerator for up to 5 days.  This will freeze well covered in the freezer for up to 2 months.  Be sure to thaw for 1 day in the refrigerator before reheating. 

You do not have to use pearl onions in this recipe, simply substitute with a regular peeled and sliced yellow or white onions. 

Feel free to use whatever cut of chicken you enjoy the most, so feel free to use all breasts, thighs, drums or any combination. 

If the sauce is not thick before adding in the chicken, simply add in a little slurry (2 tablespoons corn starch mixed with 1 tablespoon water).

Try using ½ and ½, whole milk or yogurt instead of heavy cream if you are looking for a lower fat version.

Delicious Chicken Fricassee Recipe

This Chicken Fricassee is braised in a creamy white wine sauce making the chicken tender with rich flavor.&nbsp;Serve over mashed potatoes or rice with crusty bread.

chicken thighs and legs (combined)

salt and pepper (to taste)

Tbsp butter

onion

garlic (minced)

carrots

thyme ((leaves only))

Tbsp all-purpose flour

dry white wine (such as Sauvignon Blanc)

Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.&nbsp;

Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.

Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.&nbsp;

Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed.&nbsp;

Cuban Chicken Fricassee (Fricase de Pollo)

chicken thighs ((Bone-in, skinless) *See notes below)

mojo marinade ((store bought is fine))

salt ((divided))

green bell pepper ((diced))

dry white cooking wine

tomato sauce

oregano

pimiento filled olives

potatoes

cumin

peas

water

Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)

Once marinated, remove chicken from marinade and pat dry. **See notes below

Sprinkle the chicken with 1/2 teaspoon of salt.

Heat the olive oil in a large pot, over high heat.

Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.&nbsp;

Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.&nbsp;

Add the wine to the pan and simmer with the veggies for 5 minutes.

Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.

Simmer (covered) for 20 minutes, add potatoes, then simmer for another 25 minutes.

Add the peas right before serving.

An easy, Instant Pot version of a classic French dish, this Instant Pot Chicken Fricassee offers tender and flavourful chicken thighs and hearty vegetables in a rich, luscious sauce. It's also Paleo, Whole30 and low FODMAP.

Instant Pot Chicken Fricassee  (Paleo, Whole30, Low FODMAP)

bone-in, skin-on chicken thighs

tbsp ghee

tbsp avocado oil

oyster

leek, dark green parts only, finely-chopped*

carrots,

chicken bone broth (Paleo, Whole30 & Low FODMAP)

½ tbsp fresh thyme, or ½ tsp dried thyme

bay leaves (optional, if you think bay leaves matter)

salt

tsp black pepper

coconut cream **

lemon juice

tsp tapioca flour (if you'd like a thicker sauce)

tsp cold water (if you'd like a thicker sauce)

Parsley, freshly-chopped,

You can chop all of the veggies before starting to cook, or you can chop them while the chicken is searing (14 minutes if doing it in the Instant Pot).

Dry chicken thighs well with paper towel and season generously with salt and pepper.

Press the "Sauté" button on the Instant Pot Pressure Cooker. Add the ghee and avocado oil to the pot. Once the display reads "Hot," ensure the oil and ghee are fully-covering the bottom of the pot. Using tongs, add half of the thighs, skin side down, and sear for 5 minutes or until the chicken skin releases easily from the pot (do not jump the gun on this or the skin will tear). Flip and sear on the other side for 2 minutes. Remove chicken to a plate and follow the same steps for the remaining thighs. If you're in a hurry, you can sear all 8 thighs at the same time in a large skillet on medium high heat on the stove.

After all the chicken thighs are seared on both sides, add the oyster mushrooms, leek and carrots and stir-fry for 3 minutes.

Hit "Cancel" on the Instant Pot. Pour in chicken bone broth and scrape the bottom of the pot clean with a plastic spoon if needed.

Add ½ tbsp thyme, 1½ tsp salt, 1 tsp pepper, and bay leaves (if using them) to the pot and stir.

Lay the chicken in one layer (it will be a tight fit, but you can do it!), skin side up, on top of the veggies and broth. Using a spatula, scrape any juices the chicken left on the plate into the pot (leave no flavour behind!). Close the lid, set the pressure release valve to "Sealing," hit the "Pressure Cook" or "Manual" button, and set the timer for 10 minutes.

Once the cooking cycle has completed, quick release the pressure. Using a slotted spoon, remove the chicken and veggies to a platter. Using an instant read thermometer, check the temperature of the thickest piece of chicken (without touching the bone). Chicken must be at least 165° F (75° C) to be safely consumed.

Add coconut cream and lemon juice to the broth in the Instant Pot and stir. Taste the sauce and adjust seasonings and lemon juice as desired. If the sauce is too coconutty, add salt and pepper until the coconut flavour dissipates.

If you would prefer a thicker sauce, whisk 2 tsp tapioca flour (or starch of your choice) with 2 tsp of cold water in a small bowl or measuring cup to make a slurry. Hit "Sauté" on the Instant Pot and wait until the broth begins to boil (this should only take a few seconds). While gently whisking the broth constantly, slowly add the slurry to the broth and whisk until the sauce is to your desired thickness. Hit Cancel on the Instant Pot; add chicken and veggies back to the pot and cover with the sauce OR pour the sauce on top of the chicken and veggies in the platter or bowl.

Serve the chicken fricassee on its own or over potatoes like my Instant Pot "Garlic" Mashed Potatoes (Paleo, Whole30, low FODMAP), white rice (low FODMAP), or cauliflower rice (Paleo, Whole30).

The dish turned out very tasty.  I also liked very detailed directions and clear explanations. The only thing I’m going to change next time is to double the amount of mushrooms.

By using chicken legs, this easy fricassee is made simpler and quicker, but is just as delicious and comforting as the original. Enjoy served with rice.

Chicken fricassee

carrot,

leek,

celery stick,

onion, halved

garlic clove, halved

chicken legs

tsp black peppercorns

frozen peas, defrosted

plain flour

milliliters white wine

milliliters double cream

½ lemon, juiced

nutmeg

curly parsley, finely chopped

Place the chopped vegetables and chicken legs into a large pan and sprinkle over the peppercorns and salt. Cover with cold water until everything is submerged, around 700-800ml. Bring to a gentle boil over a medium heat and use a ladle to remove any scum that rises to the surface. Simmer gently for 30 mins then remove the chicken from the broth to a plate and leave to cool. Strain the broth through a fine sieve and discard all the vegetables except the carrot. Finely dice the carrot. Remove the chicken from the bone and cut into 3cm pieces.

To make the sauce, melt the butter in a pan over a medium heat until foaming before adding the flour. Stir well to combine and cook for 1-2 mins until pale. Pour in the white wine and allow it to bubble away, until reduced completely. Slowly pour in the broth, stirring well, then pour in the cream and add the bay leaf. Simmer gently for 15-25 mins until the sauce is creamy. Season with a splash of lemon juice, salt, pepper and the nutmeg.

Stir the chicken into the sauce along with the peas and diced cooked carrots. Gently heat for a few minutes before serving. Sprinkle over the parsley and serve with rice, if you like. This recipe has been provided by Das Kochrezept and not been re-tested by us.

Rustic, creamy Chicken Fricassee is a cozy one-pot dinner where golden chicken simmers in a white wine sauce with mushrooms, carrots, and herbs. Finished with a splash of cream and Parmesan, this French-inspired dish feels vintage and comforting.

Chicken Fricassee (Wine braised chicken)

Bone-in Chicken Pieces

Salt

tsp Ground Pepper

All Purpose Flour (for dredging)

Tbsp Olive Oil

Carrots (diced)

Celery (diced (1-2 ribs))

Garlic Cloves (minced)

tsp Dried Thyme

Yellow Onion (diced)

oz Mushrooms (Cremini or Baby Bella, halved)

Dry White Wine

Chicken Broth

parmesan cheese

Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.

In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until the skin turns a golden crust, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.

Reduce heat to medium. Reserve 1 Tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the carrots and celery, garlic, and thyme. Sauté until tender-crisp, stirring occasionally, about 4-5 minutes.

Add mushrooms, garlic, and onion, and cook, stirring occasionally, until tender, about 3-5 minutes.

Add the wine and simmer for 2 minutes, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and allow to come back to a simmer.

Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.

Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.

Add parmesan and heavy cream, about 3 minutes. Serve immediately, garnished with parsley.

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https://content.jwplatform.com/videos/GHwmEET1.mp4

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