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Creamy Chicken Fricassee with Mushrooms and Fresh Herbs Recipe

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4.1 from 9 reviews

Chicken Fricassee is a classic French comfort dish featuring tender chicken thighs and drumsticks simmered in a creamy, flavorful sauce with mushrooms, herbs, and a hint of white wine. This one-pot recipe delivers juicy, golden-browned chicken enriched by a luscious mushroom cream sauce, perfect for a cozy family meal.

Ingredients

Chicken

  • 4 skin-on chicken drumsticks (about 1 pound)
  • 4 bone-in, skin-on chicken thighs (about 1½ pounds)
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon freshly cracked black pepper, divided

Sauce and Vegetables

  • 4 tablespoons salted butter, divided
  • 10 ounces small cremini mushrooms, trimmed
  • 1 small yellow onion, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine (such as Sauvignon Blanc) or chicken stock
  • 2 cups chicken stock
  • ½ cup heavy cream
  • ¼ cup fresh Italian parsley, finely chopped

Instructions

  1. Season the Chicken: Pat the chicken drumsticks and thighs dry with paper towels to ensure a good sear. Season all pieces with 1 teaspoon of kosher salt and ½ teaspoon of freshly cracked black pepper evenly on all sides.
  2. Brown the Chicken Thighs: Heat 2 tablespoons of butter in a large pot or braiser over medium-high heat. Once melted, add the chicken thighs skin side down. Reduce the heat to medium and cook for 4 to 5 minutes until the skin is golden brown. Flip and cook for another minute. Remove thighs to a plate to rest.
  3. Brown the Chicken Drumsticks: In the same pot, add the drumsticks skin side down. Cook for 2 minutes on each side until golden brown. Transfer the drumsticks to the plate with the thighs.
  4. Sauté Vegetables: Add the mushrooms and chopped onion to the pot, stirring occasionally. Cook until mushrooms are golden and onions soften, about 7 minutes. Stir in grated garlic, fresh thyme leaves, bay leaves, and ground nutmeg; cook for 1 minute until fragrant.
  5. Create the Roux: Add the remaining 2 tablespoons of butter to the vegetables. When melted, sprinkle in the flour. Stir continuously for 1 minute to cook out the raw flour taste and combine it fully.
  6. Deglaze and Simmer: Pour in the white wine, stirring vigorously to deglaze the pot and allow the liquid to reduce by about a quarter, roughly 1 minute. Add the chicken stock along with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a simmer.
  7. Cook the Chicken: Return the browned chicken pieces and any juices on the plate back into the pot, skin side up. Increase heat to medium-high to bring to a boil, then reduce heat to low. Cover and simmer gently until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C), about 20 minutes.
  8. Finish the Sauce: Remove the chicken and set on a platter. Stir the heavy cream into the sauce and raise the heat to medium. Simmer the sauce until it thickens slightly, about 8 to 10 minutes.
  9. Serve: Return the chicken to the sauce to warm through. Sprinkle with freshly chopped Italian parsley and serve family-style, spooning the creamy mushroom sauce over the chicken.

Notes

  • Using bone-in, skin-on pieces keeps the chicken moist and flavorful during cooking.
  • If you prefer a richer sauce, add an additional splash of heavy cream.
  • For a non-alcoholic version, substitute the white wine with extra chicken stock.
  • Be sure to simmer gently after adding the chicken back to avoid toughening the meat.
  • Serve with crusty bread or mashed potatoes to soak up the delicious sauce.

Find it online: https://dishcooks.com/creamy-chicken-fricassee-with-mushrooms-and-fresh-herbs-recipe/