Chicken Fricassee

4.97 from 27 votes

Chicken Fricassee is a hearty stew made with chicken that's braised in a white wine-cream sauce with carrots, celery, onion, and mushrooms.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: French

Servings:

Author: James Delmage and Tara

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!

Video

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.

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