Chicken Fricassée (quick French chicken stew)

Chicken Fricassée is the perfect cozy meal after a long day—warm, creamy, and absolutely satisfying. I totally get how hectic weekdays can be, with work, kids, pets, and maybe even that one runaway sock that always shows up at bedtime. That’s why this French chicken stew is a lifesaver: hearty enough to impress company but totally doable when time (and energy) is tight. It’s classic, comforting, and just… magic. And you know—I’m here to guide you every step, just like a friend.

Why You’ll Love This Chicken Fricassée

• Quick & Easy – Ready in under an hour with simple ingredients.
• Crowd-Pleasing – Creamy sauce + tender chicken = universal yum.
• Versatile – Perfect over mashed potatoes, rice, or your favorite pasta.

Ingredients You’ll Need

For the chicken:

• 4 chicken drumsticks (~150 g each)
• 4 chicken thighs, skin-on & bone-in (~250 g each)
• 1 tsp salt (kosher or cooking)
• ½ tsp black pepper
• 4 tbsp (60 g) unsalted butter

For the stew:

• 300 g white mushrooms, halved (if small) or quartered (if large)
• 2 medium brown onions, sliced ~½ in (1.3 cm)
• 2 garlic cloves, finely minced
• 1 fresh bay leaf (or dried if needed)
• 3 thyme sprigs (or ½ tsp dried thyme)
• 3 tbsp plain flour
• 3 cups low-sodium chicken stock (homemade preferred)
• ¼ tsp salt
• ¼ tsp black pepper
• ⅔ cup heavy cream
• 2 tbsp chopped parsley

Note 1: Using bone‑in, skin‑on pieces gives the richest flavor.

Step-by-Step Instructions

1. Season chicken. Pat drumsticks and thighs dry with paper towels, then sprinkle both sides with salt and pepper. This helps you get that perfect golden crust.
2. Brown the thighs. Melt butter in a large, heavy skillet or Dutch oven over medium–high heat. Add chicken thighs, skin‑side down. Cook 4–5 minutes until golden brown, then flip and cook 1 more minute. Transfer to a plate.
3. Brown the drumsticks. Add drumsticks, aiming to brown about 3 sides (rotate every ~2 minutes). Once nicely golden, remove them to the plate, too.
4. Sauté mushrooms & onions. In the same skillet, toss in mushrooms, onions, bay leaf, and thyme. Cook 5 minutes until mushrooms start to color—but don’t expect deep browning just yet!
5. Add garlic & flour. Stir in garlic for 30 seconds until fragrant. Sprinkle in flour and cook 1 minute to get rid of the raw taste.
6. Deglaze & add stock. Pour in chicken stock, then stir the bottom to mix up the fond (that delicious browned stuff). Add salt and pepper.
7. Return chicken & simmer. Nestle the chicken back into the sauce, skin‑side up. Bring to a simmer (medium‑low heat), cover, and cook for 10 minutes.
8. Uncover & continue simmering. Take off the lid and let it simmer about 20 minutes. The chicken should reach an internal temp of 75 °C (167 °F) or slightly above.
9. Finish with cream. Remove chicken to a plate. Stir cream into the stew until warmed through, taste, and adjust seasoning as needed.
10. Serve & garnish. Return chicken to the pan, sprinkle with parsley, and serve piping hot over mashed potatoes, rice, or short pasta.

Cooking Tips & Tricks

• Skip the wine? No problem! Use extra stock and a squeeze of lemon or splash of vinegar to brighten the sauce.
• Want it even richer? Stir in a knob of butter right before serving for extra silkiness.
• Leftovers? Store cooled chicken and sauce separately in airtight containers. Keeps 3–4 days in the fridge. Reheat gently to keep the sauce smooth.
• Make it lighter: Use half‑and‑half instead of heavy cream, or swap half the butter for olive oil.

A Little Anecdote from the Heart

I remember the first time I made Chicken Fricassée for my family after a chaotic week—between school plays, Zoom meetings, and rainstorms blowing my umbrella straight into our backyard tree. It became an instant favorite: the creamy, comforting sauce helped melt away stress, and even my kiddos couldn’t resist dipping bread into it. That evening, despite everything, our kitchen smelled like calm and cozy—like the hug we all needed.

FAQs About Chicken Fricassée (quick French chicken stew)

Conclusion

Chicken Fricassée is proof you don’t need hours in the kitchen to make something that feels special. With simple ingredients and easy steps, it turns everyday dinner into a mini celebration. It’s elegant enough for company, yet cozy and comforting for “just us.”

So go ahead—embrace the creamy goodness, savor the aromas, and enjoy a dish that delivers both flavor and comfort. Happy cooking, and here’s to many delicious memories made around your table with this classic Chicken Fricassée!

More Chicken Magic to Explore

If Chicken Fricassée stole your heart with its creamy comfort and French flair, you’re going to love diving into these other cozy, flavor-packed recipes. Keep your culinary inspiration going by checking out these dishes that share similar roots in comfort food with a touch of elegance:

• Try the French Mustard Chicken for another rich and tangy take on French-style chicken that’s just as quick and satisfying.
• Craving something with wine-kissed depth? The Chicken Thigh Osso Bucco brings rustic Italian charm with every tender bite.
• For a herbaceous twist, the Chicken in Basil Cream Sauce wraps tender chicken in a fragrant, silky basil-infused sauce.
• And if you’re feeling extra fancy, serve up Ina Garten’s Chicken Marbella—a classic that blends savory, sweet, and tangy in a way only the Barefoot Contessa could inspire.

From French to Mediterranean and everything in between, these recipes continue the theme of easy elegance and kitchen joy. Let your taste buds travel without ever leaving home!

Chicken Fricassée (quick French chicken stew)

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• Author: Aneta
• Total Time: 1 Hour
• Yield: 4-6 servings

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Description

Chicken Fricassée is a creamy, French-inspired chicken stew made with golden-seared thighs and drumsticks, simmered in a rich mushroom and white wine sauce. Perfect for cozy dinners and elegant enough for guests!

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Ingredients

For the Chicken:
▢ 4 chicken drumsticks (~150g/5oz each)
▢ 4 chicken thighs, skin-on and bone-in (~250g/8oz each)
▢ 1 tsp kosher or cooking salt
▢ 1/2 tsp black pepper
▢ 4 tbsp (60g) unsalted butter

For the Stew:
▢ 300g (10oz) white mushrooms, halved or quartered
▢ 2 medium brown onions, sliced
▢ 2 garlic cloves, minced
▢ 1 fresh bay leaf (or dried)
▢ 3 thyme sprigs (or 1/2 tsp dried thyme)
▢ 3 tbsp plain/all-purpose flour
▢ 1/2 cup white wine (preferably Chardonnay)
▢ 3 cups low-sodium chicken stock
▢ 1/4 tsp salt
▢ 1/4 tsp black pepper
▢ 2/3 cup heavy cream
▢ 2 tbsp chopped parsley

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Instructions

1. Prep chicken – Pat dry and season with salt and pepper.

2. Brown thighs – In a large skillet, melt butter over medium-high heat. Brown chicken thighs, skin-side down, for 4–5 minutes, then flip for 1 minute. Remove.

3. Brown drumsticks – Brown drumsticks on three sides, ~2 minutes per side. Remove.

4. Sauté mushrooms & onions – Add mushrooms, onions, bay leaf, and thyme. Cook 5 minutes.

5. Add garlic & flour – Stir in garlic for 30 seconds, then flour for 1 minute.

6. Deglaze – Add wine and stock, scraping the fond from the bottom. Season with salt and pepper.

7. Simmer chicken – Return chicken to the pan, skin-side up. Cover and simmer for 10 minutes.

8. Continue simmering – Uncover and simmer 20 minutes more until chicken reaches 167°F (75°C).

9. Add cream – Remove chicken, stir in cream, bring to a simmer. Adjust seasoning.

10. Serve – Return chicken, garnish with parsley, and serve over mashed potatoes, rice, or pasta.

Notes

Homemade chicken stock gives the best flavor.
For a lighter version, sub half-and-half for cream.
Pairs beautifully with crusty bread or roasted veggies.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Main Dish
• Method: One-Pot / Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 530 Kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 160 mg