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Chicken Fricassée is a comfort food classic that hails from France—but its appeal is universal! Tender chicken is simmered with vegetables in a creamy sauce to create a rustic, hearty dish that will warm you up and leave you feeling full and satisfied.

the best french recipe for Chicken Fricasse

Why You’ll Love This Simple Chicken Fricassée Recipe

  • Elevated Comfort Food. Somehow, chicken fricassée manages to be both rustic and refined. (Maybe because it’s French, maybe it’s the wine—probably a little of both!) It’s like Chicken Stew—or Creamy Chicken Noodle Soup—but with a little bit of French flair. 
  • Hearty and Filling—But Not Heavy. The creamy white wine sauce and chicken make for a satisfying meal, but it won’t leave you feeling like you overdid it. This dish strikes the perfect balance, kind of like Chicken and Gnocchi Soup.
  • A New (Old) Way to Serve Chicken. I will be the first to admit that I rely a lot on chicken for busy weeknight dinners and lately I’ve been revisiting some classic chicken dishes for some inspiration. Like Chicken Francaise, Lemon Chicken Piccata, Chicken Cacciatore, and Chicken Marsala, chicken fricassée is worth adding to your repertoire!
  • Traditional, but Streamlined. When writing this recipe, I drew inspiration from Julia Child’s chicken fricassée but let me tell you—hers is a lot of work! Like my Beef Bourguignon, this recipe keeps the spirit of the original but is MUCH easier.
  • Creamy and Flavorful. The sauce is what makes chicken fricassee stand out. Made with a roux, chicken broth, white wine, and half-and-half, it’s rich, creamy, and full of flavor—especially with a squeeze of fresh lemon juice to finish!
tradiation french Chicken Fricasse recipe

How to Make Chicken Fricassée

The Ingredients

  • Bone-In Skin-On Chicken Pieces. Drumsticks, thighs, bone-in chicken breasts or a combination.
  • Kosher Salt and Ground Black Pepper. Always essential for seasoning.
  • Unsalted Butter. Using unsalted butter gives you more control over the flavor.
  • Vegetables. Baby bella mushrooms, carrots, celery, and yellow onion.
  • All-Purpose Flour. For making the roux.

Dietary Note

To make gluten-free chicken fricassée, swap in a measure-for-measure gluten-free all-purpose flour substitute. 

  • Dry White Wine. Or use chicken stock if you prefer. You can also make chicken fricassee with a vermouth cream sauce.
  • Low-Sodium Chicken Broth. Homemade works if you happen to have it on hand, but there’s nothing wrong with store-bought as long as it’s a quality brand!
  • Frozen Pearl Onions. You can keep them frozen; they’ll warm up in the pot.
  • Fresh Thyme. Use kitchen twine to tie it into a bundle.
  • Bay Leaf. The eternal question: does bay leaf really do anything? Yes, it does! It infuses the sauce with herbaceous flavor.
  • Half-and-Half. For a rich, creamy sauce that’s not as heavy as one made with cream.
  • Cornstarch. To thicken the chicken fricassée without cream.
  • Ground Nutmeg. Adds a cozy flavor to so many savory dishes (especially French ones!), from Crustless Quiche to Cheese Fondue.
  • Freshly Squeezed Lemon Juice. Don’t use bottled! Bottled lemon juice has oxidized, which is why the flavor is so flat compared to fresh.
  • Italian Parsley. Also known as flat-leaf parsley.
recipe for tradiational Chicken Fricasse with mushrooms and sauce

The Directions

  1. Season the Chicken. Pat it dry, then season with salt and pepper.
bone-in chicken for Chicken Fricasse recipe
  1. Sear the Chicken. Transfer to a plate.
sauteeing mushrooms for Chicken Fricasse recipe
  1. Brown the Mushrooms. Do it in butter. It’s the French way.
mirepoix for Chicken Fricasse frensh recipe
  1. Sweat the Vegetables. More butter. Let ’em get nice and tender.
  2. Add the Flour. Cook and stir until it’s golden.
deglazing pot of sauteed vegetables with white wine for french stew recipe, Chicken Fricasse
  1. Deglaze. Slowly pour in the wine and scrape up any browned bits on the bottom of the pot.
Chicken Fricasse simmering in a large stew pot
  1. Simmer. Add the broth, pearl onions, herbs, and seared chicken along with any juices. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 30 minutes.
adding slurry to Chicken Fricasse recipe
  1. Make It Creamy. Remove the thyme and bay leaf. Whisk in a slurry.
simmering french stew, Chicken Fricasse, on the stove
  1. Thicken. Increase the heat and partially cover the pot; simmer until the chicken fricassée sauce thickens slightly.
  2. Finish. Stir in the lemon juice, parsley, and mushrooms, then season to taste. Serve chicken fricassée over rice or mashed potatoes and ENJOY!
the BEST Chicken Fricasse recipe on a large serving plate

Recipe Variations

  • Switch Up the Veggies. Add your favorite vegetables—frozen peas or green beans would work especially well, and potatoes would also be delicious.
  • Try Different Herbs. Use rosemary or sage instead of or in addition to the fresh thyme.
  • Use Turkey Instead of Chicken. Switch things up and make turkey fricassée!

Storage Tips

  • To Store. Refrigerate chicken fricassée in an airtight container for up to 3 days.
  • To Reheat. Warm up leftover chicken fricassée in a skillet on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Meal Prep Tip

Get a head start on this recipe by cutting the vegetables a day or two in advance. Store them in an airtight container in the refrigerator until you’re ready to cook.

large pot of Chicken Fricasse recipe

What to Serve with Chicken Fricassée

Recipe Tips and Tricks

  • Use an Instant-Read Thermometer. Unlike Baked Bone In Chicken Breast, chicken fricassée won’t get dry cooking because it’s simmering in liquid, but it can still get tough if it overcooks. Once the chicken reaches 160 degrees F, it’s done cooking; it will rise to 165 degrees F from the carryover cooking.
  • Pat the Chicken Dry. Before seasoning it, make sure to pat your chicken pieces completely dry with a paper towel. This will help them get a nice sear and the seasoning will stick better too.
  • Don’t Overcrowd the Pan. Cook the chicken in batches, leaving enough space between each piece so they can properly brown.
  • Add More Broth if Needed. The chicken should be submerged in liquid after you pour in the broth. If it’s not, add more broth or water until it is. This will ensure it cooks thoroughly and evenly.
simple Chicken Fricasse recipe on a large plate

Chicken Fricassée

5 from 3 votes
Chicken fricassée pairs tender chicken with veggies in a white wine cream sauce to create a classic French chicken stew.

Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes

Servings: 4 -6 servings

Ingredients
  

  • 3 pounds bone-in skin on chicken pieces drumsticks, thighs, bone-in chicken breasts or mix of all
  • 2 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 4 tablespoons unsalted butter divided
  • 8 ounces baby bella mushrooms quartered or sliced
  • 3 medium carrots 1/4-inch diced (about 1 1/2 cups)
  • 2 celery stalks 1/4-inch diced (about 2/3 cup)
  • 1 medium yellow onion 1/4-inch diced (about 1 1/2 cups)
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine or chicken stock
  • 3 cups low-sodium chicken broth
  • 10 to 12 ounces frozen pearl onions no need to thaw
  • 6 springs fresh thyme tied into a bundle
  • 1 bay leaf
  • 1/2 cup half-and-half
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Italian parsley chopped

Instructions
 

  • Pat chicken dry. Season chicken all over with 2 teaspoons of the salt and 1/4 teaspoon of the pepper.
  • In a large Dutch oven or similar large, sturdy pot melt 2 tablespoons butter over medium high. Add half of the chicken pieces in a single layer, skin side down—make sure the chicken isn’t crowed or it won’t brown properly. Let sear without disturbing until the skin is golden brown, about 4 minutes. Remove to a plate (no need to sear the other side). Repeat with the remaining pieces.
  • Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté until the mushrooms soften and brown, 5 to 6 minutes. Remove to a separate plate or bowl.
  • To the pot, add 1 tablespoon butter, the carrots, celery, yellow onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to medium. Sauté until the vegetables are tender, about 6 minutes.
  • Sprinkle the flour over the top. Cook, stirring constantly, until the flour turns golden, about 1 full minute.
  • Slowly pour in the wine, then use a wooden spoon to scrape up any browned bits on the bottom of the pot. Let cook and reduce for 2 minutes, stirring often. Add the chicken broth, stirring until smoothly combined.
  • Add the pearl onions, thyme bundle, bayleaf, and seared chicken along with any juices that have collected on the plate. The chicken should be just submerged in liquid; if it’s not, add more broth or water until it is. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook the chicken, maintaining a very gentle simmer, for 30 minutes.
  • Remove the lid from the pot. Fish out the thyme bundle and bayleaf and discard. In a bowl or liquid measuring cup, whisk together the half-and-half and cornstarch, until smoothly combined. Add to the pot and stir. Stir in the nutmeg.
  • Increase the heat to bring the liquid to a simmer. Partially cover the pot and let simmer 10 minutes more. Periodically lift the lid and stir the pot, running a wooden spoon along the bottom to prevent sticking. The mixture will thicken slightly.
  • Stir in the lemon juice, parsley, and reserved mushrooms. Carefully taste and adjust the seasoning as desired. Serve hot over rice or mashed potatoes.

Video

Notes

  • TO STORE: Refrigerate chicken fricassée in an airtight container for up to 3 days.
  • TO REHEAT: Warm up leftover chicken fricassée in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4)Calories: 790kcalCarbohydrates: 28gProtein: 65gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 215mgPotassium: 1424mgFiber: 4gSugar: 10gVitamin A: 8580IUVitamin C: 18mgCalcium: 139mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m often looking for new ways to prepare chicken for my family, so this recipe was exciting for us! Thanks!5 stars

  2. This recipe turned out amazing. The chicken was tender and moist. The depth of flavor that developed in the sauce made the dish. Next time I may add more mushrooms as I thought the pop of mushroom with the chicken was a great bite. The lemon add that bit of freshness you want to brighten it up. Great recipe! Perfect for a Fall or Winter night comfort food.5 stars