Looking for a delicious and easy dinner option? Try this one-pot chicken fricassee recipe! Made with juicy chicken legs and tender chicken thighs, this hearty dish is perfect for a comforting family meal. With minimal cleanup and maximum flavor, this French chicken fricassee recipe combines savory ingredients and simple cooking techniques to create a flavorful, creamy sauce that pairs perfectly with rice, noodles, nokdeli or potatoes.
In this post, I’ll show you how to make classic chicken fricassee with ease. You don’t need to be a gourmet chef to create this tasty dish! I’ll guide you through every step, from gathering the simple ingredients to cooking the chicken perfectly.
Keep reading to learn more about what you’ll need, how to cook it, and some helpful tips to make your fricassee turn out great.
For additional French recipe inspiration, explore these dishes: Easy Bouillabaisse (French Fish Stew), Chicken Chasseur (French Hunter's Chicken), French Onion Soup, Coq Au Vin (French Chicken in Wine Sauce), and Perfect Beef Bourguignon.
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What Is Chicken Fricassee?
Chicken fricassee is a comforting, creamy dish that’s perfect for family dinners.
It’s a classic French recipe that combines chicken pieces, usually legs and thighs, with a rich, savory sauce. The sauce is made from a blend of broth, cream, and often white wine, giving it a velvety texture and delicious flavor. The chicken is cooked until tender and juicy, soaking up all the wonderful flavors of the sauce.
This dish is ideal for anyone who loves hearty, flavorful meals with minimal fuss.
Ingredients:
Below you'll find the ingredients you'll need to make this delicious chicken fricassee. Here’s the list and what each ingredient does:
- Bone-in, skin-on chicken legs and thighs: These provide rich flavor and tender meat.
- Dry white wine: Adds depth and a slight acidity to the sauce.
- Low-sodium chicken broth: Forms the base of the sauce and keeps it flavorful without being too salty.
- Heavy cream: Makes the sauce creamy and smooth.
- Fresh onion and garlic: Enhance the overall taste with their aromatic flavors.
- Carrots: Add sweetness and texture to the dish.
- All-purpose flour: Helps thicken the sauce for a rich consistency.
- Bay leaves: Infuse the sauce with a subtle, herbal note.
- Thyme leaves: Bring a fresh, earthy flavor to the dish.
- Salt and black pepper: Season the dish to perfection, balancing all the flavors.
- Parsley: To garnish and add color.
These ingredients work together to create a wonderfully balanced and comforting meal.
How to Cook Chicken Fricassee:
Here’s a simple, step-by-step guide to making this delicious chicken fricassee:
- Step 1: Start by seasoning the chicken legs and thighs with salt and black pepper.
- Step 2: In a large pot, heat some butter over medium heat. Add the chicken pieces and cook them until they are lightly golden brown. Once done, transfer the chicken to a plate.
- Step 3: In the same pot, add chopped onions and carrots. Cook for about 5 minutes until they start to soften. Stir in the garlic and cook for another 1 minute until fragrant.
- Step 4: Sprinkle flour over the vegetables and cook for about 3 minutes, stirring frequently, until the mixture smells nutty.
- Step 5: Pour in the dry white wine and use a spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by at least half.
- Step 6: Pour in the chicken broth, and add bay leaves and thyme. Bring the mixture to a simmer.
- Step 7: Add the browned chicken back into the pot, along with any juices from the plate. Cover the pot and let it simmer on low-medium heat for about 30 minutes, or until the chicken is cooked through.
- Step 8: Remove the cooked chicken and carrots from the pot and place them on a plate. Stir heavy cream into the sauce and let it simmer for 5-7 minutes until it thickens. Return the chicken and carrots to the pot, and simmer for a few minutes until everything is heated through.
And there you have it—a creamy, comforting chicken fricassee that’s perfect for any meal!
Tips:
Here are some tips to ensure your chicken fricassee turns out perfectly:
- Use Bone-In Chicken: Bone-in, skin-on chicken legs and thighs add more flavor and tenderness to the dish. The bones help infuse the sauce with extra richness.
- Lightly Brown the Chicken: Cook the chicken pieces until they develop a golden brown color. Avoid letting them brown too much, as you’re aiming for a light sear to enhance flavor without overcooking.
- Deglaze Thoroughly: When adding the wine, be sure to scrape up all the browned bits from the bottom of the pot. These bits add extra flavor to your sauce.
- Use Fresh Herbs: Fresh thyme and bay leaves make a big difference in flavor. If using dried herbs, reduce the amount as they are more concentrated.
- Don’t Rush the Simmer: Allow the chicken and sauce to simmer gently. This slow cooking helps tenderize the chicken and meld the flavors together.
- Adjust Consistency: If the sauce becomes too thick after adding the cream, you can thin it with a little extra chicken broth.
- Taste and Adjust: Before serving, taste the sauce and adjust the seasoning with more salt and pepper if needed.
Following these tips will help you create a delicious, creamy chicken fricassee that everyone will love!
Storage:
Here’s a simple guide on how to store leftover chicken fricassee:
- Cool Down: Let the chicken fricassee cool down to room temperature. Don’t leave it out for more than 2 hours to keep it safe.
- Transfer to Containers: Put the leftover chicken fricassee into airtight containers. You can use plastic or glass containers with tight-fitting lids.
- Refrigerate: Place the containers in the refrigerator. Leftovers can be kept in the fridge for up to 3 days.
- Freeze for Later: If you want to keep it longer, you can freeze it. Put the fricassee in freezer-safe containers or bags. It’s best to use it within 3 months.
- Label and Date: Write the date on the container so you know how long it’s been stored.
Reheating:
Here’s a simple way to reheat leftover chicken fricassee
- In the Microwave: Heat in a microwave-safe dish. Cover it with a microwave-safe lid or wrap. Heat on high for a few minutes, stirring halfway through, until it’s hot.
- On the Stovetop: Heat in a pan over medium heat. Stir occasionally until it’s heated through.
For additional food safety guidance, please visit this website.
FAQs:
Bone-in, skinless chicken thighs or breasts are commonly used for fricassee. Thighs are preferred for their richer flavor and tender texture, but breasts can be used as well. You can also use a mix of both.
Yes, you can use boneless, skinless chicken, but it may cook faster and the final dish might be a bit less flavorful without the bones. Adjust cooking times as needed.
Common vegetables include onions, carrots, and mushrooms. You can also add peas or celery if desired. The vegetables are often sautéed or blanched before adding them to the sauce.
Chicken fricassee pairs well with a variety of sides such as mashed potatoes, rice, or egg noodles. You can also serve it with crusty bread to soak up the creamy sauce.
Yes, you can adapt chicken fricassee recipes for a slow cooker or pressure cooker. For a slow cooker, brown the chicken and vegetables first, then cook on low for 6-8 hours. For a pressure cooker, use the sauté function to brown the chicken and vegetables, then cook on high pressure for about 10 minutes.
Yes, you can make a dairy-free version by using non-dairy milk (like almond or coconut milk) and substituting dairy-free butter or margarine for the butter. You may also need to use a dairy-free thickening agent or adjust the seasoning to taste.
Yes, chicken fricassee can be made ahead of time. It often tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Reheat gently to avoid curdling the sauce.
📖 Recipe
Chicken Fricassee
Equipment
- a braiser with a lid (11 inch or larger)
Ingredients
- 8 bone-in and skin on chicken legs and thighs, (combined)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- 1 pound diced onion
- 2 large carrots, (cut into big pieces)
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 1 tablespoon fresh thyme leaves
- 2 bay leaves, small
- 1 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons freshly chopped parsley leaves
Instructions
- Season chicken legs and thighs with salt and pepper. In a braiser, heat butter over medium heat, add chicken, and cook until golden brown. Transfer to a plate.
- In the same pot, cook chopped onions and carrots for about 5 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
- Sprinkle flour and cook for 3-5 minutes, stirring frequently, until nutty.
- Pour in the white wine, scrape up browned bits, and reduce by half. Pour in chicken broth, add bay leaves and thyme, and bring to a simmer.
- Add the browned chicken and any juices back into the pot. Cover and simmer on low-medium heat for about 30 minutes or longer, until the chicken is cooked through. Remove the chicken and carrots from the pot and place on a plate.
- Stir in heavy cream and simmer for 5-7 minutes until thickened. Return the chicken and carrots to the pot and simmer for a few minutes until heated through. Taste and adjust the seasoning with salt and black pepper.
- Serve with chopped parsley.
Rika says
This easy one-pot chicken fricassee is a classic French dish that's simple to prepare and delicious!