This Chicken Fricassee is a traditional French stew made with tender braised chicken, mushrooms, white wine, and a silky cream sauce. Known in French as Fricassée de Poulet à l’Ancienne, this dish is a timeless example of rustic comfort food. It’s elegant yet hearty—perfect for cozy dinners, family gatherings, or classic French-themed meals.
Why You’ll Love This Recipe
- Classic French comfort: A traditional dish that showcases the elegance of French country cooking.
- Rich and creamy sauce: Infused with white wine, thyme, and mushrooms, the sauce is deeply flavorful and luxurious.
- Perfect for cold weather: A warm, nourishing meal ideal for fall and winter evenings.
- Make-ahead friendly: This stew tastes even better the next day, making it excellent for entertaining or meal prep.
- Balanced and satisfying: The tender chicken and umami-rich sauce are perfectly complemented by a hint of lemon and fresh parsley.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chicken (thighs and legs recommended)
- Extra virgin olive oil
- Unsalted butter
- Kosher salt
- Ground black pepper
- Onions
- Cremini mushrooms
- Garlic
- All-purpose flour
- Low-sodium chicken stock
- Dry white wine (or dry white vermouth)
- Fresh thyme
- Bay leaf
- Heavy cream
- Freshly squeezed lemon juice
- Fresh parsley (for topping)
Directions
- Brown the chicken
In a large pan or Dutch oven, heat olive oil and butter over moderate heat. Brown the chicken in batches, about 3 minutes per side. Set the browned chicken aside. - Season and cook the chicken
Place all the browned chicken back in the pan, skin side up. Season with salt and pepper, cover, and cook for 5 minutes. Flip the chicken, season again, and cook another 5 minutes. Remove and set aside. - Sauté the vegetables
Increase the heat to medium-high. Add sliced onions and cook for 3–5 minutes. Add mushrooms and season with salt. Cook until browned, about 10 minutes. - Make the roux
Stir in the flour and cook for 2 minutes, stirring frequently to coat the vegetables. - Deglaze and simmer
Add white wine (or vermouth), scraping up any browned bits. Stir in chicken stock, minced garlic, thyme sprigs, and bay leaf. Return the chicken to the pot, adding more stock if needed to cover two-thirds of the chicken. - Simmer the stew
Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low. Cover and cook for 25–30 minutes, until the chicken is fully cooked (165°F internal temperature). - Reduce the sauce
Remove the chicken once more and set aside. Increase heat to medium-high and reduce the sauce until thickened (about 10 minutes). Discard the thyme and bay leaf. - Finish the sauce
Stir in the heavy cream and lemon juice. Taste and adjust seasoning as needed. - Combine and serve
Return the chicken to the pan and cook on low for 5 minutes to reheat. Garnish with chopped fresh parsley and serve immediately.
Servings and timing
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 servings
Variations
- With vegetables: Add carrots, leeks, or small potatoes to make it more of a one-pot meal.
- Mushroom swap: Use wild mushrooms such as chanterelles or oyster mushrooms for added depth.
- Herb alternatives: Substitute rosemary or tarragon for thyme if preferred.
- Wine-free: Use extra chicken stock and a splash of white wine vinegar or lemon juice to replace the white wine.
- Low-fat version: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Storage: Cool the stew completely and refrigerate in an airtight container for up to 3 days.
- Reheating: Warm gently over low heat on the stovetop, stirring occasionally until heated through.
- Freezing: Freeze the fully cooked fricassee in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is chicken fricassee?
Chicken fricassee is a classic French stew made by browning chicken, then gently simmering it in a creamy, wine-infused sauce with aromatics and herbs.
What wine is best for fricassee?
A dry white wine such as Chardonnay, Sauvignon Blanc, or a dry vermouth works best for this dish. Avoid sweet wines.
Can I use boneless chicken?
Yes, boneless thighs can be used, though bone-in pieces provide more flavor and a traditional texture.
Is the sauce supposed to be thick?
Yes, the sauce should be creamy and lightly thickened. If needed, use a cornstarch slurry to adjust the consistency.
Can I make this in advance?
Absolutely. In fact, the flavors improve when made a day ahead. Reheat gently to serve.
What should I serve with chicken fricassee?
It pairs well with mashed potatoes, egg noodles, white rice, or crusty bread to soak up the sauce.
Can I omit the mushrooms?
Yes, though mushrooms add depth and umami. If you prefer, substitute with leeks, shallots, or more onions.
Can I make this without cream?
For a dairy-free version, omit the cream and finish with a splash of dairy-free milk or broth, though the texture will be lighter.
Is this dish kid-friendly?
Yes, the mild flavors and creamy sauce are generally well liked by children. You can skip the wine if desired.
What makes this “à l’Ancienne”?
“A l’Ancienne” translates to “in the old style,” referring to the classic French preparation with herbs, wine, and cream, reflecting rustic French tradition.
Conclusion
Chicken Fricassee (Fricassée de Poulet à l’Ancienne) is a timeless French comfort food that embodies both elegance and warmth. With tender chicken simmered in a creamy, herb-infused sauce, it’s a dish that satisfies on every level. Whether you’re recreating a classic French bistro dinner or simply seeking a cozy, home-cooked meal, this fricassee delivers deep flavor and soul-soothing comfort with every bite.
PrintChicken Fricassee (Fricassée de Poulet à l’Ancienne)
Chicken Fricassee (Fricassée de Poulet à l’Ancienne) is a traditional French chicken stew made with tender chicken, mushrooms, onions, white wine, and cream. This comforting dish is perfect for cold weather and can be made ahead for easy reheating.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Savory
- Method: Stovetop
- Cuisine: French
- Diet: Halal
Ingredients
- 3 lbs chicken (thighs and legs recommended)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1½ tsp kosher salt, divided
- ½ tsp ground black pepper
- 2 medium onions, peeled and ¼” sliced
- ½ lb cremini mushrooms, ¼” sliced
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups low-sodium chicken stock (plus more as needed)
- ½ cup dry white wine (or dry white vermouth)
- 4 sprigs fresh thyme
- 1 bay leaf
- ½ cup heavy cream
- 1 tsp freshly squeezed lemon juice
- ¼ cup fresh parsley, finely chopped (for topping)
Instructions
- In a large pan or Dutch oven, heat olive oil and butter over moderate heat.
- In batches, brown chicken for 3 minutes on each side. Remove and set aside.
- Return chicken to pan, skin side up. Season with ½ tsp salt and ¼ tsp pepper. Cover and cook for 5 minutes.
- Flip chicken, season with another ½ tsp salt and ¼ tsp pepper. Cover and cook another 5 minutes. Remove chicken and set aside.
- Increase heat to medium-high. Add onions and cook for 3–5 minutes.
- Add mushrooms and ½ tsp salt. Cook until browned, about 10 minutes.
- Stir in flour and cook for 2 minutes.
- Deglaze with wine, scraping bits from the pan. Add chicken stock, garlic, thyme, and bay leaf.
- Return chicken to pan. Add more stock as needed to cover ⅔ of the chicken. Bring to a simmer.
- Reduce heat to medium-low. Cover and cook until chicken reaches 165°F, about 25–30 minutes.
- Remove chicken and set aside. Simmer sauce on medium-high until reduced to 2–3 cups, about 10 minutes. Discard thyme and bay leaf.
- Optional: To thicken more, stir in a slurry of 2 tsp cornstarch and 1 tsp water or stock.
- Add cream and lemon juice. Taste and adjust seasoning.
- Return chicken to pan and cook on low for 5 minutes.
- Top with fresh parsley and serve immediately.
Notes
- Make it ahead: Cool completely and refrigerate covered. Reheat over low heat before serving.
- Use bone-in, skin-on chicken for the richest flavor.
- For a lighter option, substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 170 mg