Chicken fricassee is a classic French stew that is creamy comforting, and full of flavor. This dish features tender pieces of chicken braised with vegetables in a velvety sauce. While it may sound fancy chicken fricassee is actually quite easy to make at home. In this article, I’ll walk you through the entire process of how to make chicken fricassee, from start to finish.
What Is Chicken Fricassee?
Chicken fricassee is a French stew consisting of chicken pieces and vegetables simmered in a creamy sauce. It falls somewhere between a sauté and a stew. The term “fricassee” can also refer to the cooking technique, which involves browning meat or poultry, then braising it in liquid.
Traditionally, chicken fricassee uses a classic mirepoix of onions, carrots, and celery However, you can customize it with your choice of vegetables like mushrooms, leeks, or garlic The braising liquid often contains white wine or chicken broth to lend maximum flavor. At the end, heavy cream or milk is stirred in to finish the fricassee sauce and make it luscious.
Benefits Of Making Chicken Fricassee
There are many great reasons to add chicken fricassee into your dinner rotation
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It’s budget-friendly since chicken thighs or legs are inexpensive.
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Super hearty and comforting for chilly weather. The creamy sauce is so satisfying.
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Perfect way to elevate boring chicken breasts into something special.
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Makes great leftovers or freezer meals. Just reheat for an easy weeknight dinner.
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Impressive enough for company without requiring fancy ingredients.
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Kids love the mild flavor and tender chicken in creamy sauce. It’s a win-win family meal.
How To Make Chicken Fricassee Step-By-Step
Ready to learn how to make easy chicken fricassee at home? Follow these simple steps:
Ingredients Needed
- Chicken pieces – boneless skinless thighs, bone-in thighs, drumsticks, etc.
- Onion
- Celery
- Mushrooms
- Garlic
- Fresh thyme or other herbs
- Butter or oil
- All-purpose flour
- Dry white wine or chicken broth
- Milk or heavy cream
- Salt and pepper
Instructions
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Season the chicken: Pat the chicken pieces dry and season all over with salt and pepper. You can also coat them lightly in flour if desired.
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Brown the chicken: Melt the butter or heat the oil in a Dutch oven or large pot over medium heat. Add the chicken pieces skin-side down first if using bone-in. Cook turning occasionally until browned on both sides, about 5 minutes per side. Transfer browned chicken to a plate.
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Cook the aromatics: Add the onion, celery, mushrooms and garlic to the pot. Cook for 5-7 minutes until softened. Add the thyme.
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Make the sauce: Whisk in the flour and cook for 1 minute. Pour in the wine or broth, scraping any browned bits off the bottom of the pot. Return the chicken pieces along with any juices to the pot.
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Simmer: Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes until chicken is cooked through.
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Finish the sauce: Remove chicken to a serving dish and cover to keep warm. Raise heat to medium and stir in the cream or milk. Cook for 5 minutes until thickened slightly. Taste and adjust seasoning as needed.
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Serve: Pour the fricassee sauce over the chicken. Garnish with extra thyme leaves if desired. Serve with egg noodles, mashed potatoes, or rice. Enjoy!
And that’s it! As you can see, chicken fricassee is easy to put together with just a few basic steps. The key is slowly simmering the chicken to perfection in the flavorful sauce.
Chicken Fricassee Tips & Variations
Chicken fricassee is quite versatile, so feel free to customize it to your liking. Here are some tips and tasty ways to change it up:
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Use any combination of chicken pieces like breasts, thighs, or drumsticks. Adjust cooking times as needed.
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Substitute half-and-half, heavy cream, or milk for a richer or lighter sauce.
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Add leeks, carrots, parsnips, turnips, or other vegetables.
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Use mushrooms like cremini, shiitake, oyster, or chanterelle.
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Instead of wine or broth, use chicken stock for maximum flavor.
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Stir in a spoonful of Dijon mustard or sprinkle with fresh lemon juice right before serving.
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For more richness, add a spoonful of crème fraîche at the end.
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Finish with chopped parsley, tarragon, dill, or chives for a pop of color and freshness.
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Make it gluten free by using rice flour instead of all-purpose flour to thicken.
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For a lower calorie option, remove chicken skin before cooking.
The possibilities are endless with chicken fricassee! Play around with different add-ins and flavors to invent your own signature version.
FAQs About Making Chicken Fricassee
If you’re new to cooking chicken fricassee, you probably have some questions. Here I’ll answer some of the most frequently asked questions:
What’s the best cut of chicken to use?
Chicken thighs or drumsticks are ideal since they have more fat and stay moist during braising. Boneless skinless thighs and boneless breasts also work well.
Can I use white or red wine?
A dry white wine like Sauvignon Blanc is traditional, but a light red wine would also be delicious. For a non-alcoholic option, use chicken broth.
What can I serve with chicken fricassee?
Buttery mashed potatoes, egg noodles, and steamed rice are classic accompaniments. You can also serve it with crusty bread.
How do you thicken the sauce?
Whisking flour into the braising liquid helps create a thick, creamy sauce. Adding heavy cream or milk at the end also helps.
What herbs go well with chicken fricassee?
Fresh thyme is classic, but you can also use parsley, tarragon, dill, rosemary, oregano, or marjoram.
Can I prepare chicken fricassee in advance?
Absolutely! It stores well for 2-3 days refrigerated and can be frozen for up to 3 months.
How do I reheat leftover chicken fricassee?
Reheat it gently on the stovetop over medium-low heat until hot, adding a splash of cream or water if the sauce is too thick.
Conclusion
Now you’re all set to make spectacular chicken fricassee at home! This classic French stew is comforting, full of flavor, and surprisingly easy to prepare. The key steps are browning the chicken, braising it gently in an aromatic sauce, and finishing with a hit of cream or milk. In just over 30 minutes, you can have a hearty meal the whole family will love.
Substitutions, Variations and Short Cuts
If I dont list an ingredient with a substitution, it means I think its best not to substitute it.
- If youd like to substitute the bone-in chicken for boneless, skinless thighs or breasts, go for it. Brown them per the instructions for the bone-in. (You will need about 2 ¾ to 3-pounds.)
- Manzanilla-pimiento stuffed olives and capers. These two ingredients can be substituted with jarred Alcaparrado. You should be able to find it in most grocery stores. The main difference is that the pimientos will be included in the mix, but they wont be stuffed into the olives.
- Canned tomatoes. If youd prefer to use fresh tomatoes, be sure theyre on the sweet side (in season), and use an extra cup.
- Peas. The peas can be substituted with edamame beans (unsalted, use about 1 cup) or spinach (use about 4 packed cups).
- Red bell peppers. To save time, instead of roasting the pepper yourself, you can buy jarred roasted red peppers.
- Red wine. If you want to substitute the wine you can use a combination of red wine vinegar and water (half and half), chicken or vegetable stock (low-sodium), or tomato juice (low-sodium).
- Vegetarian and vegan version. Use extra firm tofu or cauliflower, cut into approximately ½-inch slices. Brown them first in the pan, the same way you would the chicken, and shorten the oven time by about 10 minutes.
- Be sure not to skip searing (browning) the chicken. This seals in the juices, adds flavor, and shortens the cooking time in the oven.
- When you buy a whole, cut-up chicken, the skin is almost always still on. If you have any trouble removing it, pull it with a paper towel. Itll come off easily this way — especially on the legs and wings.
- When youre searing the chicken pieces, they shouldnt be too crowded, so if they dont all fit in your pan easily, do it in two batches. (In the baking dish however, its okay for them to be crowded.)
- If all of the chicken pieces and the sauce fit into the pan youre using, if its oven proof, you can just bake it in that instead of the baking dish.
How to Make it
– To roast the peppers (if you havent purchased them in a jar), place them directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the plastic, and when they’re cool enough to work with, use your hands to peel off the charred skin. Then remove the stems and seeds, and cut them into bite-sized pieces.
– Preheat the oven to 400°F, adjust a rack to the center and coat the bottom of a large skillet (about 14-inch) with ¼ cup of olive oil.
– Place the pan over medium heat and add the onion and garlic. Sauté, stirring every few minutes, until the onions begin to brown, about 10 minutes.
– Season both sides of the chicken pieces with salt and pepper. Move the onions and garlic to the sides of the pan and add the chicken. Sauté just to brown the surface, about 1 minute per side. Remove the chicken from the pan and place it on a large plate or baking sheet and set aside.
– Add the potatoes to the pan and sauté them for about 4 minutes.
– Then add the roasted pepper, capers, olives, raisins and peas. Stir to blend and cook for a minute or so.
– Mix the citrus juices with the wine and pour the mixture into the pan along with the tomatoes. Stir to blend everything together, bring to a boil and then turn the heat to low. Simmer for about 4 minutes. Season to taste with salt and pepper.
– Spoon just enough sauce into the bottom of an approximately 15-inch baking dish to coat it. Than add the chicken pieces, smooth sides up. Pour the rest of the sauce into the dish, getting it mostly between the chicken pieces, and covering them slightly.
– Cover the baking dish with a lid or foil and place it in the preheated 400°F oven. Cook just until the chicken is cooked through, about 15 minutes.
– Remove the dish from the oven and let it sit for about 15 minutes before serving.
The best dishes to serve with Cuban Chicken Fricassee are those that will soak up any extra sauce in the plate or bowl. And of course, a light salad is always a great idea. Below are a handful of delicious suggestions.