Easy Chicken Fricassee Recipe: A Hearty Dish for Any Occasion

What is Chicken Fricassee?

Chicken fricassee (FRIHK-uh-see) is a classic French comfort dish that combines tender, browned chicken pieces with a creamy, velvety sauce, gently simmered to perfection.

Unlike a roast or a stew, fricassee is known for its unique cooking method where the chicken is first sautéed for a beautiful golden crust and then braised in a rich sauce made with a medley of vegetables, white wine, and a hint of fresh herbs. The result is a deliciously tender chicken with delicate and deeply satisfying layers of flavor.

While it may sound like a dish best left to gourmet kitchens, chicken fricassee is surprisingly simple to prepare at home. It's a versatile recipe that can be customized with your favorite ingredients or adapted to what you have on hand, making it perfect for weeknight dinners or special occasions.

In this post, I'll walk you through each step, from choosing the best cuts of chicken to achieving the right balance in the sauce to enjoy this timeless French classic with ease. Whether you're a seasoned cook or just starting out, chicken fricassee is a delightful dish to add to your repertoire.

Chicken Fricassee History

Chicken fricassee has deep roots in European culinary history, particularly in France, where it evolved into the rich, creamy stew-like dish we know today. The term "fricassee" itself is believed to come from the Old French words "frire" (to fry) and "casser" (to break up or cut), suggesting its method of browning meat before braising it.

The first recorded recipes for fricassee date back to the Middle Ages in France, but the dish has changed considerably over time. Early fricassees included a variety of meats, not just chicken, and the sauces were often lighter or simply flavored with herbs.

By the 17th century, the dish was refined, especially with the influence of French haute cuisine, which focused on enhancing natural flavors with ingredients like white wine, cream, and a combination of aromatic vegetables. The recipe spread across Europe, and each region added its twist—Italy, for example, often used tomatoes, while in England, recipes included mushrooms and root vegetables.

In the U.S., chicken fricassee became popular during the colonial period, adapting to local tastes with ingredients like corn and okra in the South. Today, chicken fricassee remains a beloved dish worldwide, celebrated for its adaptability and comforting, rich flavors.

How to Prepare

To prepare a delicious chicken fricassee, start by browning chicken pieces in a large, heavy-bottomed pot or Dutch oven. The browning process helps develop a deep and robust flavor. Depending on your preference, you can use a whole chicken cut into pieces or opt for specific cuts like thighs or drumsticks.

Once the chicken is evenly browned, remove it from the pot and set it aside. In the same pot, sauté aromatic vegetables such as onions, carrots, and celery until they become soft and fragrant. These vegetables serve as the foundation for the sauce and add a wonderful depth of flavor to the dish.

Next, return the chicken to the pot and pour in a flavorful liquid, such as chicken broth or white wine. The liquid should partially cover the chicken. Add herbs and spices like thyme, bay leaves, and black pepper to enhance the taste. Bring the mixture to a simmer and let it cook gently for about 30 to 40 minutes until the chicken is cooked and tender.

Once the chicken is cooked, remove it from the pot and keep it warm. Now it's time to transform the cooking liquid into a luscious sauce. Whisk together flour and some of the cooking liquid in a separate bowl to make a slurry. This slurry helps thicken the sauce. Gradually pour the slurry into the pot, stirring continuously until the sauce thickens and coats the back of a spoon.

At this point, you can add a touch of cream to the sauce to make it even more velvety and luxurious. Return the chicken to the pot, allowing it to soak up the flavors of the sauce. Let it simmer for a few more minutes to ensure that all the flavors meld together beautifully.

What to Serve with Chicken Fricassee?

Chicken fricassee is traditionally served with accompaniments such as rice, noodles, or mashed potatoes. The creamy sauce coats the starch, creating a harmonious combination of flavors and textures. It's also common to garnish the dish with fresh herbs like parsley or chives for a pop of color and freshness.

Chicken fricassee is a versatile dish that lends itself to experimentation. You can add vegetables like mushrooms or peas for more variety and nutrition. Some variations even include bacon or wine for an extra layer of complexity. The beauty of this dish lies in its adaptability to personal tastes and seasonal ingredients.

Chicken fricassee is a timeless classic that showcases the artistry of French cuisine. Its tender chicken, flavorful vegetables, and velvety sauce create a sophisticated, comforting dish. Whether enjoyed on a cozy evening at home or served at a special gathering, chicken fricassee will please even the most discerning palate.

Cooking Techniques Involved

Making chicken fricassee involves several key cooking techniques contributing to its rich flavor and texture. Here’s a breakdown of the primary techniques used in this dish:

1. Browning (Searing):
   • This technique involves cooking the chicken in hot oil or butter until it develops a golden-brown crust. Browning enhances the flavor through the Maillard reaction, adding depth to the dish.
2. Sautéing:
   • After browning the chicken, sauté the onions, garlic, carrots, and celery in the same pan. Sautéing involves cooking food quickly in a small amount of fat over medium to high heat, which helps to release their flavors and soften their texture.
3. Deglazing:
   • This technique is used to lift the flavorful browned bits (fond) stuck to the bottom of the pan after browning the chicken. Add a liquid, such as white wine or chicken broth, to the hot pan and scrape the bottom with a spoon to incorporate those flavors into the dish.
4. Simmering:
   • After deglazing, the chicken is added back to the pot with liquid and aromatics. Simmering involves cooking food gently in liquid just below boiling point, which allows the chicken to cook through and become tender while infusing it with the flavors of the sauce.
5. Thickening:
   • If desired, you can thicken the sauce using a slurry made from flour and water, or you can simply rely on reducing the sauce as it simmers. This technique helps to create a creamier consistency for the final dish.
6. Finishing:
   • Finally, adding heavy cream at the end of cooking enriches the sauce, giving it a luxurious texture and flavor.

These techniques come together to create a comforting and flavorful chicken fricassee that showcases both the chicken and the sauce.

📖 Recipe

Print Recipe

Chicken Fricassee

A classic recipe for chicken fricassee.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: American

Keyword: chicken, fricassee

Servings: 4 servings

Ingredients

For the Chicken

• 4 chicken thighs bone-in, skin on
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 1 cup white wine optional sub is chicken stock
• 1 cup chicken stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 cup heavy cream
• 2 tablespoons all-purpose flour for thickening
• fresh parsley chopped, for garnishing

Instructions

Brown the Chicken

• Season the chicken pieces with salt and pepper.
• In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
• Add the chicken, skin side down, and cook for about 5-7 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.

Saute Vegetables

• Add the onion, garlic, carrots, and celery in the same skillet. Sauté for about 5-6 minutes, until the vegetables are softened.

Deglaze and Add Liquid

• Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes.
• Add the chicken broth, bay leaves, and thyme. Stir to combine.

Braise the Chicken

• Return the chicken to the skillet, skin side up. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes until the chicken is cooked through and tender.

Make the Cream Sauce

• Remove the chicken from the skillet and set aside.
• If you’d like a thicker sauce, whisk together the flour and a little water to make a slurry, then stir it into the skillet. Simmer for a few minutes until thickened.
• Stir in the heavy cream and let it warm through. Adjust seasoning with salt and pepper as needed.

Serve

• Return the chicken to the skillet to coat in the sauce.
• Serve hot, garnished with fresh parsley. This dish pairs beautifully with rice, noodles, or crusty bread to soak up the creamy sauce.

Notes

What to do with leftovers?

I'm a big fan of preparing meals that yield great leftovers so I don't have to start from scratch the next night. With this dish, I removed the meat from the leftover hens and added it to the remaining sauce.

The next night I added a little olive oil to the sauce, heated it up and served it over pappardelle (a long ribbon pasta measuring 6 - 10 inches and anywhere from ½ - 1 inch wide). I'm not sure it wasn't even better than the night before.

As Tony Soprano might say, "Forget about it."

Some of My Favorite Chicken Recipes