Creamy Chicken Fricassee

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Creamy Chicken Fricassee

This creamy Chicken Fricassee is a comforting French-inspired dish made with tender, golden-seared chicken gently braised in a silky, herb-infused cream sauce with vegetables. Cozy yet elegant, this one-pot meal feels special enough for guests while remaining simple enough for a family dinner.

Instead of wine, this version relies on slow simmering chicken stock, aromatic vegetables, herbs, and a touch of lemon zest to create a beautifully balanced sauce that is rich, savory, and deeply flavorful.

Serve it over rice, mashed potatoes, or egg noodles to soak up every spoonful of the creamy sauce.

What Is Chicken Fricassee?

Chicken Fricassee is a classic French preparation that sits somewhere between a sauté and a stew. The chicken is first browned for flavor, then gently cooked in a creamy sauce with vegetables and herbs until tender and juicy. The result is a comforting dish with refined flavor and a luxurious texture.

Ingredients

For the Chicken and Sauce

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken legs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Vegetables

  • 1 cup finely diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 8 ounces cremini or button mushrooms, cleaned and halved

Sauce Base

  • 2 tablespoons cornstarch
  • 4 cups low-sodium chicken stock
  • 1 bay leaf

Finishing Ingredients

  • 1 cup half-and-half or heavy cream
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh tarragon or parsley

How to Make Chicken Fricassee

1. Prepare and Brown the Chicken

Preheat the oven to 350°F (180°C).

Pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides. Dry chicken ensures a crisp, golden exterior.

Heat the butter and olive oil in a large Dutch oven or deep oven-safe pot over medium heat. Add the chicken skin-side down in batches, making sure not to overcrowd the pan. Cook for 7–8 minutes per side until deeply golden and crisp.

Transfer the browned chicken to a plate and set aside.

2. Build the Flavor Base

Reduce the heat to medium-low. In the same pot, add the onion, carrot, and celery. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant.

Add the mushrooms and continue cooking until they release their moisture and begin to lightly brown.

Stir in the herbs and cook for another 30 seconds to release their aroma.

3. Thicken the Base

Sprinkle the cornstarch over the vegetables and stir well to coat evenly. Cook for about 1 minute to remove the raw starch flavor. The mixture will look slightly thick and pasty, which is exactly what you want.

4. Create the Sauce

Slowly pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, scraping up any flavorful browned bits from the bottom of the pot.

Add the bay leaf and let the sauce simmer for a few minutes until it begins to thicken slightly.

5. Braise the Chicken

Return the chicken to the pot, skin-side up, along with any juices that collected on the plate. The chicken should be partially submerged, not fully covered.

Cover the pot and transfer it to the oven. Bake for 40–45 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).

6. Finish the Sauce

Carefully remove the pot from the oven. Transfer the chicken to a serving plate and keep warm.

Place the pot back on the stovetop over low heat. Stir in the cream, lemon zest, and chopped herbs. Simmer gently for a few minutes until the sauce becomes smooth, creamy, and coats the back of a spoon.

Taste and adjust seasoning with salt and pepper as needed.

Return the chicken to the sauce and spoon the creamy mixture over the top.

Serving Suggestions

This creamy Chicken Fricassee pairs beautifully with:

  • Buttered egg noodles
  • Mashed potatoes
  • Steamed rice or basmati rice
  • Crusty bread for dipping

Add a simple green vegetable or salad on the side to balance the richness.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.
  • Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

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