Chicken Fricassee – Quick French Chicken Stew

Introduction

Chicken Fricassee is a classic French stew that combines tender chicken pieces with a creamy, flavorful sauce. This recipe is quick and easy, making it perfect for a cozy dinner at home. Serve it over mashed potatoes, rice, or short pasta for a complete meal.

Ingredients

For the 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 unsalted butter (60g)

For the Stew:

• 300g white mushrooms (10oz), 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 (or sub dried)
• 3 thyme sprigs (or 1/2 tsp dried thyme)
• 30g flour, plain/all-purpose
• 125ml white wine, preferably chardonnay
• 750ml chicken stock, low sodium (preferably homemade)
• 1/4 tsp salt (cooking/kosher salt)
• 1/4 tsp black pepper
• 2 tbsp parsley, chopped
• 185ml thickened/heavy cream

Instructions

Step 1: Prepare and Brown the Chicken

1. Season Chicken
   • Pat chicken dry with paper towels, then sprinkle with salt and pepper.
2. Brown Thighs
   • Melt butter over medium-high heat in a large skillet or heavy-based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute, then remove to a plate.
3. Brown Drumsticks
   • Brown the drumsticks as best you can, cooking each side for about 2 minutes. Remove from skillet and set aside.

Step 2: Sauté Vegetables

4. Sauté Mushrooms and Onion
   • Add mushrooms, onion, bay leaf, and thyme to the skillet. Cook for 5 minutes until the mushrooms are lightly golden.
5. Add Garlic and Flour
   • Add garlic and stir for 30 seconds. Sprinkle in the flour and cook for 1 minute.

Step 3: Make the Sauce

6. Add Wine and Chicken Stock
   • Pour in the white wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (fond) into the sauce.
7. Return Chicken to Sauce
   • Return the chicken pieces to the skillet, skin side up.

Step 4: Simmer

8. Simmer Covered
   • Once the sauce comes to a simmer, adjust the heat so it’s bubbling constantly but not rapidly. Cover with a lid and simmer for 10 minutes.
9. Simmer Uncovered
   • Remove the lid and let it simmer for a further 20 minutes, until the chicken is cooked through (internal temperature should be 75°C/167°F or slightly higher).

Step 5: Finish the Sauce

10. Add Cream
    • Remove the chicken to a plate. Stir in the heavy cream and bring the sauce up to a simmer. Taste the sauce and add more salt if needed.
11. Return Chicken to Sauce
    • Return the chicken pieces to the sauce, then remove from the stove.

Step 6: Serve

12. Serve
    • Sprinkle the chicken fricassee with chopped parsley. Serve over mashed potatoes, rice, or short pasta like penne, ziti, or macaroni.

Recipe Notes

1. Chicken: Use skin-on, bone-in pieces to prevent overcooking and drying out. If using boneless breast, brown per the recipe, simmer the sauce with the lid off for 15 minutes, then add the breast and simmer with the lid on for 6 minutes or until the internal temperature reaches 65°C/149°F. For boneless thigh, do the same except the internal temperature should be 75°C/167°F.

Enjoy making and savoring this quick and delicious Chicken Fricassee with your loved ones!