Chicken Fricassee is a hearty stew made with chicken pieces that are seared and then braised in a silky white wine-cream sauce with carrots, celery, onion, and mushrooms. This ultra comforting dish is great served with crusty bread or mashed potatoes and is perfect for cooler nights when you just want something good.
There are many reasons to make chicken fricassee.
The taste and textures are pretty great reasons, and this recipe shows you exactly how to achieve a silky sauce using egg yolks.
But the smell of chicken, herbs, and vegetables simmering on the stove in a creamy white wine sauce is probably the best reason!
If chicken fricassee doesn’t put you in the mood for Fall, nothing will.
We love serving our chicken and mushroom fricassee with crusty bread to mop up all the sauce but a side of mashed potatoes and garlic spinach would also be perfect.
Looking for more French-style stews? Check out our recipes for Beef Bourguignon, Coq au Vin, and Ratatouille.
How to make it
Each number corresponds to the numbered written steps below.
- Dice one medium onion, 2 medium carrots, and 2 celery ribs. Slice 12 ounces of cremini mushrooms into quarters and mince 3 cloves of garlic and 3 tablespoons of flat-leaf parsley.
- Heat a large Dutch oven or heavy pan to a little less than medium heat. Pat 3 1/2 pounds of chicken thighs or a combination of legs and thighs very dry using paper towels and season very well on both sides with salt and pepper. Add 2 tablespoons of olive oil to the pan and begin searing the chicken, skin side down. After two minutes, add 2 tablespoons of butter to the pan. Sear the chicken for 5 minutes then flip.
- Allow the chicken to cook for another 3 minutes. Be sure to not overcrowd the pot or pan and work in batches. Once all the chicken has been seared, place it on a plate and set it aside.
- Add the remaining butter along with the carrots, celery, and onion. Allow them to cook until soft, about 8-10 minutes. Once soft, add the mushrooms and continue cooking until they release their liquid (about 5 minutes), and season all the veggies with a touch of salt.
- Add the garlic and cook until fragrant (about 1 minute).
- Add 1/4 cup of all-purpose flour and cook for 1 more minute stirring frequently to thoroughly incorporate.
- Add 1 cup of dry white wine and 3 cups of low-sodium chicken stock to the pan and turn the heat to high. Using a wooden spoon, dislodge the brown bits from the bottom of the pan and cook for 1 minute before turning the heat down to medium-high.
- Add the chicken and its juices to the pan, skin side up, along with 4 sprigs of parsley, 4 sprigs of thyme, and 1 large bay leaf. Cook for 5 minutes or until bubbling aggressively.
- Turn the heat down to medium-low and cover partially with a lid, as shown, and cook for 30-35 minutes or until the chicken has reached an internal temperature of at least 175f. Note: 175f or higher is better for dark meat.
- Using an instant-read thermometer check for 175f in the center of the meat without touching the bone. The chicken in the pic below needs a few more minutes. Once the chicken reaches temperature, remove the pieces to a plate.
- Turn the heat to high and reduce the liquid in the pan by about half, stirring every so often. This will take roughly 5 minutes. At this time, remove the herb sprigs and bay leaf. Whisk 2 room temperature egg yolks and 1/2 cup of heavy cream together in a bowl. To prevent scrambled eggs, you will temper the egg and cream mixture by adding 1 tablespoon of the hot cooking liquid while whisking. Continue to add the liquid 1-2 tablespoons at a time until you have at least 1/2 cup of the hot liquid. Pour the tempered mixture back into the pot and stir well.
- Add the chicken back to the pan and cook for 3-5 minutes or until the chicken is hot. Serve with crusty bread and enjoy!
Top tips
- The chicken. We used bone-in dark meat (thighs and legs) for this chicken fricassee recipe because it has great flavor and is better for braising than white meat. We recommend using a meat thermometer to check the internal temperature of the chicken to make sure it’s done. Dark meat is best when cooked to at least 175f because at that temperature the connective tissue starts to break down allowing for greater tenderness. When preparing the chicken we recommend patting the pieces very dry with a paper towel to allow for a good sear.
- Acidity. We used 1 cup of dry white wine for this dish and this usually provides a good amount of acidity. If you’d like a little more acidity, you can add some lemon juice prior to serving but be sure to taste test it before you do and as you add it. Alternately, if you wish to omit the wine entirely, you may wish to use more chicken stock plus lemon juice.
- The eggs. We recommend using room temperature egg yolks when finishing the sauce. Allowing the eggs to come to room temperature will allow for easier tempering of the egg yolk and cream mixture and prevention of scrambled eggs. If you want to skip the eggs entirely, you can do this and use a touch more heavy cream to make up for the difference.
More cozy chicken recipes
One of the reasons we love chicken fricassee is because it makes us feel “at home”. Here are a few of our other favorite chicken dishes that evoke the same feelings. We hope you love these as much as we do!
- Italian baked chicken and potatoes – the juiciest chicken roasted with garlic, onion, parsley, and oregano.
- Chicken cacciatore – chicken braised in a tomato sauce with green and black olives.
- Chicken and dumplings – thick and creamy soup with veggies, tender chicken, and drop-style dumplings.
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Chicken Fricassee
Chicken Fricassee is a hearty stew made with chicken that's braised in a white wine-cream sauce with carrots, celery, onion, and mushrooms.
Ingredients
- 3 1/2 pounds chicken thighs or a combination of legs and thighs
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 12 ounces cremini mushrooms quartered
- 3 cloves garlic minced
- 1/4 cup flour
- 3 cups low sodium chicken stock
- 1 cup dry white wine
- 3 tablespoons Italian flat leaf parsley minced
- 4 sprigs thyme
- 4 sprigs parsley
- 1 large bay leaf
- salt and pepper to taste
- 1/2 cup heavy cream
- 2 large egg yolks at room temperature
Instructions
- Heat a large Dutch oven or heavy pan to a touch less than medium heat. Pat the chicken very dry with paper towels and season very well with salt and pepper on both sides. Add the olive oil and begin searing the chicken skin side down. After 2 minutes, add 2 tablespoons of butter to the pan. Sear chicken for 5 minutes then flip and cook for another 3 minutes. Do not overcrowd the pot. Work in batches and place seared chicken onto a plate.
- Add the remaining butter and the onions, celery, and carrots to the pan. Cook until soft (about 8-10 minutes) then add the mushrooms. Continue cooking until they release their liquid (about 5 minutes). Season the veggies with a touch of salt. Add the garlic and cook until fragrant (about 1 minute) then add the flour and cook for 1 more minute stirring frequently to thoroughly incorporate.
- Add the wine and chicken stock to the pot. Turn heat to high and with a wooden spoon dislodge all of the flavor bits from the bottom of the pot. Cook for 1 minute then turn the heat down to medium-high.
- Next, add the chicken and juices to the pot skin side up along with the parsley sprigs, thyme sprigs, and bay leaf. Cook for 5 minutes or until bubbling aggressively.
- Turn heat down to medium-low and cover partially with a lid. Cook for approximately 30-35 more minutes or until the chicken thighs reach at least a 175f internal temperature.
- Once the chicken is fully cooked, move it to a plate and finish the sauce. Turn heat to high and reduce the liquid in the pot by about half. This will take about 5 minutes. At this time remove the herb sprigs and bay leaf.
- Whisk the egg yolks and heavy cream together in a bowl. Add 1 tablespoon of the hot cooking liquid while whisking. Continue to add the liquid 1-2 tablespoons at a time until you have added at least 1/2 a cup of the hot liquid. Pour the tempered mixture back into the pot and stir well.
- Add the minced parsley into the sauce and stir to combine. Taste test the sauce and season with salt and pepper to taste. For a touch more acid, add lemon juice to your liking, but the wine is normally sufficient. Return the chicken to the pot and cook for 3-5 minutes or until the chicken is hot. Serve with crusty bread. Enjoy!
Notes
- Due to the concentrated nature of the sauce, extra salt might not be needed. Taste test and adjust to your personal preference.
- Chicken thighs and legs are dark meat. Dark meat is best cooked to at least 175f internal temp so that the connective tissue can start to break down, making the chicken far more tender.
- The egg yolks can be omitted and substituted with a bit more heavy cream.
- Lemon juice is often added to the sauce right before serving. Taste test and add it if you think it needs it. But the 1 cup of wine usually provides a perfect amount of acidity to the dish.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition
Calories: 753kcal | Carbohydrates: 12.2g | Protein: 81.6g | Fat: 37.4g | Saturated Fat: 13.8g | Cholesterol: 340mg | Sodium: 755mg | Potassium: 1031mg | Fiber: 1.9g | Sugar: 3.4g | Calcium: 79mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Tara! It’s nice to see you contribute a recipe! I figured that Jim probably wasn’t the only cook in the family. In any case, keep it up please; this one is a winner!
Hi Heather, thank you! With the exception of the dessert recipes, I create the all the recipes and Tara writes the posts you see here since she’s a better writer than I am! Either way, we are happy you enjoyed the Fricassee and really appreciate the comment!
I made this for dinner last night and it is fantastic! Without the mushrooms, unfortunately, for as much as I love them, my husband can’t stand them. No worries, I just added an extra carrot. Otherwise, I made it as written, and wouldn’t change a thing!
Hi Cassandra, we’re so happy you enjoyed the recipe and really appreciate the comment!
This had to be one of the most fantastic dishes ever. Better than any I have had in really high end restaurants, and I have eaten in a few great restaurants. Everything you post is absolutely fabulous. We are never disappointed. Your instructions are so very precise and educational. I love everything I have cooked from your site and absolutely love the beautiful family dynamic. Thank you ever so much.
Hi Jane, thank you for the comment. I’m so happy you enjoyed the fricassee, but even happier to hear you find the instructions to be helpful. Thanks for the kind words!
Mamma Mia! That’s a spicy meatball!!! My kids really loved it!
Hi Barbara, thanks for the comment but I believe you meant to leave this on a different recipe since this one’s for chicken fricassee, not meatballs. I’m glad your kids liked it though!
Hey I am interested in making this but I never have heavy cream on hand. Would I be able to substitute whole milk and some amount of butter to replicate heavy cream for this dish? As well can you recommend some specific popular and easy to find, inexpensive white and red wines for cooking? Love the site
Hi Sal, I would stick to the heavy cream as whole milk tends to break. My go to white wine for cooking is Matua which is a Sauvignon Blanc from New Zealand. My reds tend to vary depending on what I’m able to get from the store, but I usually go with a chianti or cabernet for cooking.
I just wanted to say that since I watched the YouTube video for this months ago, I’ve made it 4 separate times. My family loves this meal and I always feel so accomplished after making it. Thanks so much for always making it seem easy and achievable!!
Hi Katie, this is wonderful to hear and so happy you’re enjoying this one on repeat! Thanks for the wonderful comment and rating, both are appreciated!
Delicious
Directions were easy to follow
Family loved it
Will be making again!
Hi Patty, so happy you enjoyed this one and appreciate the comment!
I’d love to try this recipe for a dinner party. Is it possible to make this in advance? Any advice on making in advance?
Hi Pia, it is possible to make in advance and reheat on the stovetop. However, there is a chance the sauce could break upon reheating and while it will still taste good, it may not look perfect. This probably is one of those dishes that’s best when served right away.
I like seeing your family included in the videos. It makes your videos authentic and real.
Hi Consuelo, thanks for the comment and review. So happy you enjoyed the recipe and the videos!
Easy and absolutely delicious but I may be slow! Took me longer to prep 😉
Hi Andree, so happy you enjoyed the fricassee and thanks for the review!
Another recipe another banger, I made it with skinless chicken thighs meat and it turned out great as well. Next time i have to try it with egg yolks. Already said it but I LOVE your recipes, thanks Jim! You took my meals to another level 🙂
Hi Maciej, thanks so much for the comment and so happy you’re enjoying the recipes!
Easy-to-follow instructions/pictures. The numbered pictures help a lot. I like the options suggested for ingredient substitution, for example the wine and lemon juice. Delicious! Thank you!
Hi Consuelo, thanks for the comment and so happy you found the instructions to be helpful!
This was always my birthday dinner growing up, My German Oma first made it and then she passed the recipe to my Mom who made it for me. I never tried to make it myself, but now I will. It’s my favorite meal in the world. My Oma boiled a whole chicken and shredded it for the dish. She also used asparagus instead of mushrooms. Can’t wait to use your recipe with my grandmother’s touches.
Hi Peter, thanks for the comment and hope you enjoy it!
I have followed you for quite some time. I love your videos and especially love your taste tester, James. I searched several French sites looking for just the right recipe for Chicken Fricassee with no luck. I saw your recipe and knew it was just what I was looking for. Made it for dinner tonight and it was very good. I also served it with a delicious baguette from the bakery. I just might be your number one fan.
Hi Carol, thanks for the comment and I’m so happy you enjoyed the fricassee! It’s one of our favorites as well, and a baguette is a perfect complement to the dish.
Wonderful recipe and an instant family favorite!!
Hi Tessa, thanks for the comment and so happy you enjoyed it!
I’m so glad your son said the gravy tastes like Thanksgiving because I’m fixing this for Thanksgiving next week using organic chicken thighs I ordered from Butcherbox. This dish looks rich and delicious and easier than balancing roasting the big bird and making all the sides while entertaining company. I rated the recipe five stars as I’m quite sure I can’t screw up such a beautiful dish! Thank you Jim and family! Bravo.
Hi Nancy, I’m excited for you to try the fricassee and hope you enjoy it! I think it’s perfect for Thanksgiving!
Post Thanksgiving update: Wow, just freaking wow. This recipe was easy enough to fix with company and pre-dinner drinks and totally delicious and impressive. The gravy is to die for! This will be one of my go-tos for special dinners.
Thank you for your site and recipes Jim, and please thank your son for the Thanksgiving inspiration!
Hi Nancy, thanks for the follow-up! I’m so happy this worked out well for you on Thanksgiving, and yes, I’ll be sure to let James know!
I’m Cajun on my father’s side and grew up in Louisiana. I’ve heard people talk about chicken fricassee my entire life, but I don’t think I’ve ever had it before. I had to look it up to see what the difference was between the classic French fricassee and the Cajun one and it’s quite a bit different. I was actually surprised to see this recipe as I wasn’t expecting anything that wasn’t Italian.
So I made this last night and it was wonderfully fragrant, the sauce was perfect over mashed potatoes. I love the addition of the mushrooms because I will put mushrooms in almost everything, which is definitely something the Cajun version does not have in it (we would use a darker roux and more of it to thicken instead of the blond roux made with the little bit of flour and oil and butter in the veggies and the cream and egg yolk mixture, trinity instead of mirepoix, and serve it over rice). I think I will probably prefer the French version and never make the Cajun version. I will definitely make this one again. I thought it was perfect, my husband wants me to be more careful with the garlic next time.
Hi Tori, I really appreciate this comment and so happy you liked this version of fricassee!
This is the second time I’m making this. I am putting it on my weekly list for fall and winter 2022-23
Hi John, so happy you liked this enough to make it weekly! Thanks for the comment!
Made this last night just with thighs and no salt added broth (watching our sodium!). A variety of mushrooms…it was delicious! Served it over some white rice, and even my husband said it was good! Always good to have a chicken recipe that we can go back to time and time again. So glad that we found you on You Tube…keep it coming! Thanks!!!
Hi Mary, thanks for the comment! I’m so happy you liked the fricassee and that you’re enjoying the YouTube channel!
Made this over the weekend. So delish! Really enjoying the YouTube channel.
Hi Rod, thanks for the comment and happy you enjoyed the fricassee and the videos!
Really liked and enjoyed making it. I changed the flavor and added tarragon. Good substitution.
Hi Cherie, thanks for the comment and so happy you enjoyed this. Tarragon sounds great!
A big thumbs up on the tarragon – this recipe looks delicious!