Chicken and Mushroom Fricassee

Chicken and Mushroom Fricassee is a classic French dish that epitomizes comfort food. It’s not quite a stew and not quite a sauté, but a beautiful, creamy braise where chicken is cooked in a rich, velvety sauce with mushrooms and onions.

It’s elegant yet straightforward, relying on technique rather than a long list of ingredients.

Table of Contents

Classic Chicken and Mushroom Fricassee

This recipe uses a whole chicken, cut into pieces, for the most flavor, but you can also use all thighs or breasts.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 45-50 minutes

Ingredients

3-4 lbs whole chicken, cut into 8 pieces (or 4 bone-in, skin-on chicken thighs)

Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil

1 lb cremini or white mushrooms, halved or quartered if large
1 medium yellow onion, finely chopped
2-3 cloves garlic, minced

3 tablespoons all-purpose flour
½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
2 cups chicken stock, warmed

2 fresh thyme sprigs or ½ teaspoon dried thyme
1 bay leaf
½ cup heavy cream or crème fraîche

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Brown the Chicken: Pat the chicken pieces completely dry with paper towels. This is crucial for getting a good sear. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Working in batches to avoid crowding the pan, brown the chicken pieces, skin-side down first, until golden brown (about 5-7 minutes per side). Remove the chicken and set aside.
Cook the Mushrooms and Aromatics: Reduce the heat to medium. Add the mushrooms to the pot and cook, without moving them too much, until they release their liquid and become golden brown (about 8-10 minutes). Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.

Make the Roux: Sprinkle the flour over the mushroom and onion mixture. Cook, stirring constantly, for about 2 minutes to cook out the raw flour taste.
Deglaze and Simmer: Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!). Let the wine reduce by half. Slowly whisk in the warm chicken stock until smooth. Add the thyme sprigs and bay leaf.
Braise the Chicken: Return the chicken pieces to the pot, along with any accumulated juices. Bring the liquid to a simmer, then reduce the heat to low, cover, and let it cook gently for 25-30 minutes, or until the chicken is cooked through and tender.

Finish the Sauce: Remove the chicken and place it on a serving platter. Tent with foil to keep warm. Remove and discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the sauce. Increase the heat to medium and let the sauce simmer for a few minutes to reduce slightly. Turn off the heat and stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
Serve: Pour the sauce and mushrooms over the chicken. Garnish with fresh parsley. Perfect served with: egg noodles, mashed potatoes, or rice to soak up the incredible sauce.

Why This Recipe Works (The Fricassee Method)

Browning the Chicken: This step creates a deep, savory fond (the browned bits) on the bottom of the pot, which forms the flavor base of the sauce.

The “Blond” Roux: Cooking the flour with the vegetables creates a “blond roux,” which thickens the sauce without giving it a dark color or strong, toasty flavor. This keeps the sauce light and elegant.
Gentle Braising: Cooking the chicken in the simmering sauce, covered, ensures it becomes incredibly tender and juicy.
Cream at the End: Adding the cream off the heat prevents it from curdling and keeps its fresh, rich flavor.

Key Tips for Success

Don’t Skip the Sear: A golden-brown skin on the chicken is essential for flavor.
Use a Dry Chicken: Patting the chicken dry is the secret to crispy skin.
Don’t Crowd the Pan: Browning in batches ensures the chicken sears instead of steams.

Taste and Adjust: Before serving, always taste the sauce. It might need another pinch of salt or a squeeze of lemon juice to brighten the flavors.

Easy Variation: Quick “Weeknight” Fricassee

Use Chicken Thighs: They are more forgiving and stay juicier.
Skip the Roux: After browning the chicken and mushrooms, deglaze with wine, add stock, and simmer. At the end, instead of a roux, make a beurre manié: mash 1 tablespoon of soft butter with 1 tablespoon of flour to form a paste. Whisk small pieces of this paste into the simmering sauce to thicken it. Then, stir in the cream.

This dish is a timeless classic for a reason. It’s hearty, elegant, and deeply satisfying. Enjoy