Description

Chef John’s Chicken Fricassee is a comforting French classic featuring tender chicken simmered gently in a creamy, savory white sauce with mushrooms, onions, and carrots. The dish is finished with a touch of lemon and herbs, creating harmonious layers of flavor perfect for pairing with rice, pasta, or crusty bread.

Ingredients

Units Scale

For the Chicken

2 1/2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and/or breasts)
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil

For the Vegetables

1 large yellow onion, chopped
2 carrots, peeled and sliced
8 ounces cremini or white mushrooms, sliced
2 cloves garlic, minced

For the Sauce

2 tablespoons all-purpose flour
1/2 cup dry white wine (optional)
2 cups chicken broth
1 bay leaf
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1/2 cup heavy cream
Zest and juice of 1/2 lemon

To Finish

2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Season and Brown the Chicken: Pat the chicken pieces dry with paper towels, then season them liberally with salt and freshly ground black pepper. In a large Dutch oven or deep skillet over medium-high heat, melt the butter and olive oil together. Sear the chicken in batches, skin-side down first, until golden brown on both sides, about 4–5 minutes per side. Remove chicken and set aside.
Sauté the Vegetables: In the same pot, add chopped onion, sliced carrots, and mushrooms. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Create the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste while stirring constantly.
Deglaze and Simmer: If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly, then add the chicken broth, bay leaf, and thyme. Return the browned chicken pieces (and any juices) to the pot, nestling them into the sauce. Bring to a gentle simmer.
Braise the Chicken: Cover the pot and cook on low heat for about 35–40 minutes, or until the chicken is cooked through and very tender. Stir occasionally to make sure nothing sticks to the bottom.
Finish the Sauce: Remove the bay leaf and thyme sprigs. Stir in the heavy cream, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper as needed. Let simmer, uncovered, for another 5 minutes to thicken slightly.
Garnish and Serve: Scatter chopped fresh parsley over the finished dish. Serve hot with crusty bread, rice, or buttered noodles.

Notes

Bone-in, skin-on chicken pieces add flavor, but boneless can be used for a quicker cook.
White wine is traditional but optional; extra broth can be used instead.
For extra richness, add a splash more cream at the end.
Leftovers reheat beautifully; the flavors deepen overnight.
This dish pairs well with simple steamed vegetables or a green salad.

Nutrition

Serving Size: 1/4 of recipe
Calories: 470
Sugar: 5g
Sodium: 540mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 39g
Cholesterol: 155mg