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Classic Chicken Fricassee Made Easy

Classic Chicken Fricassee Made Easy

Cozy, creamy chicken fricassee with tender vegetables and mushrooms in a silky white wine sauce. Weeknight simple, dinner-party worthy.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 lb bone-in, skin-on chicken thighs and/or drumsticks pat dry
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper
  • 1.5 tbsp olive oil for searing
  • 2 tbsp unsalted butter
  • 8 oz mushrooms, sliced cremini or white
  • 1 cup yellow onion, diced
  • 0.75 cup carrots, diced
  • 0.75 cup celery, diced
  • 1.5 tsp garlic, minced
  • 3 tbsp all-purpose flour
  • 0.5 cup dry white wine such as Sauvignon Blanc
  • 2 cup low-sodium chicken broth
  • 1 tsp fresh thyme leaves, chopped or 1/2 tsp dried
  • 0.5 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard optional but classic
  • 0.5 cup frozen peas no need to thaw
  • 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Season chicken all over with 1 teaspoon salt and the pepper. Pat again to keep surfaces dry.
  • Heat olive oil and butter in a large Dutch oven over medium-high heat.
  • Sear chicken skin-side down until deep golden, 6–8 minutes. Flip and brown 3–4 minutes more. Transfer to a plate.
  • Add mushrooms and cook until browned and their liquid evaporates, about 5 minutes. Scoop out and reserve.
  • Soften onion, carrots, and celery in the pot over medium heat, 4–5 minutes. Stir in garlic for 30 seconds.
  • Sprinkle flour over vegetables and cook, stirring, 1 minute to remove raw taste.
  • Pour in white wine and scrape up browned bits. Simmer until slightly reduced, about 2 minutes.
  • Stir in broth, thyme, and remaining 1/2 teaspoon salt. Return chicken to the pot, skin-side up.
  • Cover and simmer gently until chicken is tender and cooked through, 20–25 minutes.
  • Uncover. Stir in cream, Dijon, lemon juice, browned mushrooms, and peas. Simmer 3–4 minutes to thicken.
  • Taste and adjust salt. Finish with parsley and serve hot.

Notes

Try swapping half the cream for crème fraîche for a slight tang. Serve over buttered egg noodles, rice, or mashed potatoes. Leftovers keep 3 days in the fridge; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Classic Chicken Fricassee Made Easy flavors. All ingredient ratios and instructions are independently developed.