Chicken Fricassee is a classic French dish that is timeless. The chicken is browned, then slowly braised with onions, garlic, herbs and carrots in a white wine cream sauce.

Serve this amazing chicken fricassee recipe with our creamy mashed potatoes and a crusty bread to experience the fullness of French cuisine. Your friends and family will be so impressed!

Chicken Fricassee in cast iron pan

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Chicken Fricassee Recipe

Hi, it’s Julia from Vikalinka once again and today we are exploring some of Europe’s best.

French cuisine has always had a shroud of mystery surrounding it and rightfully so. Many countries’ cuisines have been influenced by it! However, it doesn’t mean that attempting French dishes like this Chicken Fricassee Recipe at home should be complicated.

What is the Origin of Chicken Fricassee?

This chicken fricassee recipe is not the one that comes from Michelin star restaurants. This recipe is the heritage of country cooks aka home cooks like you and I. It is rustic and simple. This recipe doesn’t require precise measurements but instead relies on quality ingredients and a slow braising technique for its savory and rich taste.

French Chicken Fricassee in black cast iron pan

What is Chicken Fricassee?

It is more of a method of cooking than an actual recipe. Chicken Fricassee literally means cut up and fried chicken, so what you add to the chicken is up to the cook entirely.

However, what is nowadays accepted as a chicken fricassee is chicken braised in white wine cream sauce.

Chicken Fricassee recipe ingredients

What Vegetables can I put in Chicken Fricassee?

Good news is you can add any vegetables that can sustain a slow braising process without falling apart. So carrots, mushrooms, green beans or even broccoli will all work well here.

How to Make Chicken Fricassee:

  • Brown chicken pieces until golden and removing them to a separate plate.
  • In the same pan, sautee onions, carrots, garlic and your choice of herbs.
  • Next we need to thicken the sauce by adding flour and quickly cooking it until it’s mixed with the butter and smells slightly nutty.
  • Add white wine and mix with a wooden spoon until you have a thick sauce.
  • Return the browned chicken with the juices back to the pan and cook in the oven uncovered for 45 minutes.

Chicken Fricassee process images

The final touch is the addition of cream. It’s important to add it last, so it doesn’t separate under the intense heat of the oven. After your chicken has finished its time in the oven, stir in a splash of heavy cream.

We used heavy cream for thicker sauce, however you can add light cream, which will result in a slightly thinner sauce with less calories. The choice is yours. We love to enjoy this with Rustic Farmhouse Bread.

Chicken Fricassee with heavy cream being added.

More Chicken Recipes

I hope this Chicken Fricassee Recipe becomes a new favorite for you. It is an excellent staple for any kitchen and you can change the vegetables and herbs based on what you have on hand.

Natasha's Kitchen Cookbook

Chicken Fricassee

4.98 from 152 votes
Author: Julia Frey
Chicken Fricassee in cast iron pan
This Chicken Fricassee is braised in a creamy white wine sauce making the chicken tender with rich flavor. Serve over mashed potatoes or rice with crusty bread.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 6 people
  • 1 Tbsp olive oil
  • 8 chicken thighs and legs, combined
  • salt and pepper , to taste
  • 1 Tbsp unsalted butter
  • 1 small onion , chopped
  • 2 cloves garlic , minced
  • 2 carrots, cut in large pieces
  • 3-4 sprigs thyme, (leaves only)
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry white wine , such as Sauvignon Blanc
  • 1 1/2 cup chicken stock
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan. 
  • Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
  • Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes. 
  • Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed. 

Nutrition Per Serving

538kcal Calories9g Carbs30g Protein39g Fat13g Saturated Fat193mg Cholesterol270mg Sodium532mg Potassium1g Fiber2g Sugar3930IU Vitamin A4mg Vitamin C47mg Calcium1.7mg Iron
Nutrition Facts
Chicken Fricassee
Amount per Serving
Calories
538
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
193
mg
64
%
Sodium
 
270
mg
12
%
Potassium
 
532
mg
15
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
30
g
60
%
Vitamin A
 
3930
IU
79
%
Vitamin C
 
4
mg
5
%
Calcium
 
47
mg
5
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: French
Keyword: Chicken Fricassee
Skill Level: Medium
Cost to Make: $$
Calories: 538

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Love French Cooking? Our Top French Recipes:

Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

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Recipe Rating




Comments

  • Cordelia Ferguson
    April 8, 2024

    hi i grew up with this in Hawaii, i asked the local mamas how they made it (they had local diner) they told its like yours… but we had rice instead of potato it was great i lunch there alot just for this. i also use wide noodles yum.

    Reply

  • Mariana Nikolayenko
    January 9, 2024

    Wow this was sooooo delicious!!!! Adding to my regulars for sure!!!

    Reply

    • NatashasKitchen.com
      January 9, 2024

      That’s great to hear. We love it too!

      Reply

  • Angela
    December 13, 2023

    I’ve made this sooooo many times in my Dutch oven! It’s so delicious. I make it with boneless chicken breasts sometimes it’s just as amazing

    Reply

    • NatashasKitchen.com
      December 13, 2023

      So glad it’s being enjoyed, Angela!

      Reply

  • Christine
    November 18, 2023

    I’ve been making Natasha’s recipes for the past few weeks and they have all been delicious. This one was good and everyone loved it BUT I think it needed a lot more seasoning. I followed the recipe exactly as written. Next time I’ll add more salt and pepper and some garlic powder and maybe paprika.

    Reply

    • NatashasKitchen.com
      November 18, 2023

      Thank you for sharing, Christine!

      Reply

  • Lori
    November 17, 2023

    Do you think I can partially make this in the morning and finish baking before company arrives?

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Hi Lori! For food safety reasons, the chicken should not be browned or partially cooked then refrigerated and finished cooking later because any bacteria present would not have been destroyed. I’m not sure there is a good option to make this ahead besides the prep work.

      Reply

  • Danny Browning
    November 11, 2023

    My wife and I just made this for our family of six paired with mashed potatoes and it’s gone. The kids were licking their lips and I wanted so badly to lick my plate (ok fine, I did lick my plate but if you try this you will understand). Now, as I slip into food coma let me tell you, you must try this!

    Reply

    • NatashasKitchen.com
      November 11, 2023

      I’m so glad it was a hit! Thank you for the feedback!

      Reply

  • Lindsey J.
    October 31, 2023

    Made this for supper last night and definitely adding it to the rotation! I used chicken breasts, halved horizontally and they turned out perfectly. I also deglazed the pan with a splash of white wine after I removed the chicken, before I added the veggies, so I could get every bit of that extra flavor. I added celery (cut the same size as my carrots) and sliced mushrooms. Great dish for that fridge clean out! My husband, 8 and 11 yr olds loved it – easy enough to make on a weeknight, but fancy enough to serve for company!

    Reply

    • Natasha's Kitchen
      November 1, 2023

      Hi Lindsey, thank you for sharing your experience trying our Chicken Fricassee. I’m so glad to hear that you loved it!

      Reply

  • Jennifer Narrell
    October 30, 2023

    Wow! This was a winner! Fantastic! I served over Evebaby’s famous mashed potatoes! Thank you for sharing! My family loved this!

    Reply

    • NatashasKitchen.com
      October 30, 2023

      That’s wonderful, Jennifer! So glad it was a hit with the family.

      Reply

  • Pam
    September 17, 2023

    Made this for dinner tonight. It is delicious! Big hit with the family. Next time, I’ll add more veggies. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      September 17, 2023

      So glad that it was a huge hit!Thanks so much for this review.

      Reply

  • Mike
    June 5, 2023

    Would boneless chicken thighs require much less oven time? One would think so. How long would you cook it for?

    Reply

    • Natasha's Kitchen
      June 5, 2023

      Some have reported using boneless chicken thighs but I have not tested it myself so I do not know if any adjustments would need to be made. If you try it, please share your experience.

      Reply

      • Paul Boenisch
        October 20, 2023

        I added 1/4 cup more broth to avoid too little sauce. Great recipe

        Reply

        • NatashasKitchen.com
          October 20, 2023

          Thank you for sharing, Paul!

          Reply

  • Tracy
    January 30, 2023

    Yum. I made this in the instant pot and it was amazing. Just browned the chicken first, then sautéed the veg, deglazed with the wine and put the chicken back in. Added stock and cooked 8 minutes on high, 7 minutes NR.

    Reply

    • Natashas Kitchen
      January 30, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Tracy!

      Reply

  • Carolyn Soderlund
    January 29, 2023

    Is there a way to make this without flour…or a close substitute?

    Reply

    • Natasha's Kitchen
      January 29, 2023

      Hi Carolyn, I haven’t tested omitting flour but I saw someone used GF flour and it worked well too.

      Reply

  • Sonja Ness
    January 29, 2023

    Can you use rabbit instead of chicken? Any recipes of yours that I have tried so far, have been a great success.

    Reply

    • NatashasKitchen.com
      January 29, 2023

      Hi Sonja! Thank you! So glad you love them. To be honest, I’ve never cooked with rabbit meat to advise. Let us know if you experiment with it.

      Reply

  • Lori B.
    January 22, 2023

    Delicious! I added quartered mushrooms … my husband LOVED it. Very easy and satisfying dish. I’ll definitely be making this again!

    Reply

    • NatashasKitchen.com
      January 22, 2023

      Great to hear, Lori! So glad it was enjoyed.

      Reply

  • Rhonda H
    September 7, 2022

    Loved this dish using boneless chicken thighs! No changes needed but might add some green beans to the stew. Husband said we can make this for company!! Thanks Natasha!

    Reply

    • Natashas Kitchen
      September 7, 2022

      That’s so great, Rhonda! I’m so glad this was a hit!

      Reply

  • Shirl
    April 26, 2022

    Very yummy! However, my carrots were still hard after 45 mins. I would suggest cutting them smaller. Also, the prep time is definitely more than what is listed on the recipe. I make it with NK’s instant pot mashed potatoes. Delicious!

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Thanks for your feedback and suggestion. I’m glad you liked the recipe!

      Reply

  • Lorraine
    April 23, 2022

    Thank you for this recipe.  I also added some mushrooms.   Unfortunately I couldn’t get my chicken skin to brown and crisp on the stove very good, so put them in the oven on broil for a few minutes and they turned out nice.   Love the flavour of the sauce.   Everyone enjoyed it.

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Lorraine, glad to know that everyone enjoyed the recipe! Thanks for the review.

      Reply

  • Susanna
    February 22, 2022

    Can I used bonelsss chicken thighs for this and if so Amy adjustments needed to recipe?

    Reply

    • NatashasKitchen.com
      February 22, 2022

      Yes, that should be fine. Some have reported using boneless chicken breast. I have not tested it myself so I do not know if any adjustments would need to be made. If you try it, please share your experience.

      Reply

      • Natalia
        February 23, 2022

        Hi Natasha! I adore your recipes! You are the best! Everything I tried was amazingly delicious! Could you please provide the video of Chicken Fricassee recipe? Thank you in advance!

        Reply

        • Natashas Kitchen
          February 23, 2022

          Hi Natalia, thank you so much for that suggestion! I don’t have videos for all my recipes yet, but we’re slowly working through them! It makes my day hearing you’re enjoying my recipes!

          Reply

  • Dawn
    January 29, 2022

    I don’t drink so I don’t have wine in the house, could I double the broth?

    Reply

    • Natashas Kitchen
      January 29, 2022

      Hi Dawn, that may work. The taste will change since wine contributes quite a bit, but it will still be delicious without the wine.

      Reply

    • Jeanie
      August 4, 2022

      I’m gonna try and make this. Silly question though. Is it “proper” to pick the chicken up with your fingers to eat it? Lol I would have to.

      Reply

    • Deb W
      March 3, 2023

      In a pinch, I’ve substituted a lesser amount of apple cider vinegar in other recipes, so it might work for you.

      Reply

  • Lori
    January 8, 2022

    Do you use skin on chicken thighs? I’m making this for a dinner party soon. Looks delicious!

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi Lori, we sure do! I hope you love this recipe!

      Reply

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