Chicken Fricassee

by Sabrina Snyder

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4 Comments

5 from 1 vote
6 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Chicken Fricassee is an easy French stew of tender chicken thighs simmered in a rich, velvety sauce, with a delicious and comforting finish.

When you are craving French comfort food for Dinner, there is nothing more cozy and hearty than classic chicken stews like Coq au Vin and Chicken Fricassee.

Sabrina’s Chicken Fricassee Recipe

This simple yet indulgent Chicken Fricassee is fancy enough to impress a dinner party, yet easy enough to make for Sunday dinner. It’s a one pan meal that cooks on the stove top in under an hour, but the layers of flavor make you think it was stewing all day. Serve with sides like Steamed Rice or Mashed Potatoes, where you can spoon extra sauce over them like gravy.

Dinner, then Dessert

Chicken Fricassee Recipe

Chicken Fricassee is an easy French stew of tender chicken thighs simmered in a rich, velvety sauce, with a delicious and comforting finish.
Yield 6 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine French
Author Sabrina Snyder
Close up of cooked chicken thigh in sauce.
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Ingredients
 

  • 6 chicken thighs , skin and bone on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 4 tablespoons unsalted butter
  • 1 carrot , finely diced
  • 1/2 yellow onion , finely diced
  • 2 stalks celery , finely diced
  • 1 head garlic , peeled
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 16 ounces frozen green peas
  • 1/4 cup parsley , chopped

Instructions

  • Season the chicken pieces with kosher salt and black pepper.
  • Dredge into the flour and tap off the excess flour.
  • Add vegetable oil to a large heavy skillet on medium high heat.
  • Add the chicken, skin side down, and cook for 5-6 minutes until browned.
  • Flip and cook for 5-6 minutes on the second side.
  • Lower the heat to medium, remove chicken and add in butter.
  • Add in carrot, onions and celery and cook for 5-6 minutes until translucent.
  • Add the garlic cloves to the pan.
  • Cook them until they are slightly browned but not dark.
  • Add in white wine and chicken broth.
  • Stir, with a wooden spoon, and scrape up any bits of chicken or fond stuck to the bottom of the pan.
  • Bring to a simmer and reduce by half, about 6-8 minutes.
  • Add in the heavy cream, stir and add in the chicken thighs, skin side up.
  • The liquids should only go up about 2/3 of the chicken.
  • Simmer for 20-25 minutes.
  • Stir in the frozen peas and parsley, and continue to cook for another 3-5 minutes before serving.

Nutrition

Calories: 734kcal | Carbohydrates: 22g | Protein: 31g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 208mg | Sodium: 827mg | Potassium: 684mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3479IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 3mg

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Collage with prep steps for French chicken dish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this for dinner tonight and i think it’s a great Sunday supper. My kids ate the chicken and said it was delicious and my husband got seconds. I like that it had a good amount of veggies and there was some hands-off time so i could also do some roasted potatoes as a side.

    Reply

    1. Love hearing comments about the entire family enjoying our recipes. Thanks Jen, and appreciate the five star review!

      Reply