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Chicken Fricassee

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.

Chicken Fricassee

4.93 from 14 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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.

Author: Julia Frey
Skill Level: Medium
Cost to Make: $8-$12
Keyword: Chicken Fricassee
Calories: 538 kcal
Servings: 6 people


  • 1 Tbsp olive oil
  • 8 chicken thighs and legs combined
  • salt and pepper to taste
  • 1 Tbsp 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


  1. 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. 

  2. 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.

  3. Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes. 

  4. 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 Facts
Chicken Fricassee
Amount Per Serving
Calories 538 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 13g81%
Cholesterol 193mg64%
Sodium 270mg12%
Potassium 532mg15%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 3930IU79%
Vitamin C 4mg5%
Calcium 47mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Julia Frey

I am Julia, a London based food blogger and photographer, and 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

Read comments/reviewsAdd comment/review

  • Victoria Behrmann
    October 22, 2019

    Hi Natasha! You are amazing and your recipes as well. I love your way of cooking and I did this fantastic yummy chicken fricassee. We all enjoyed it. Thanks again that you shared with us. Reply

    • Natashas Kitchen
      October 22, 2019

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

  • Dana Portacci
    August 18, 2019

    This recipe brings back great memories of my childhood. Growing up on the Texas Louisiana border on the Gulf Coast, we were raised on Cajun cuisine. The only difference in my mom’s recipe and yours is instead of the wine, my mother used a little oil with the flour and made a roux. When Mom said we were having chicken fricassee for dinner, I would get so excited. I followed your recipe but subbed the oil for the wine and it was spectacular. Thank you for this delicious recipe and bringing back such wonderful memories of my childhood. Reply

    • Natashas Kitchen
      August 19, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Anastasia
    August 13, 2019

    This is an amazing and absolutely delicious recipe! My family enjoyed this dish a lot! Thank you! Reply

    • Natashas Kitchen
      August 13, 2019

      I’m so glad you enjoyed it, Anastasia! Thank you for the wonderful review! Reply

  • Inga
    July 26, 2019

    This is the ultimate classy, delicious, satisfying recipe. Quick and easy enough for the family but oh so classy for guests. I’ve made this several times (skin on and off) the results each time are finger-licking (except we are ladies and do not lick our fingers)! I use GF flour. Thank you Julia and Natasha. My mom laughs, asking ok, who’s recipe is this this time? Reply

    • Natashas Kitchen
      July 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Inga! Reply

  • Michaela Johnston
    May 27, 2019

    I made this tonight using a whole chicken, it was delicious. I just cooked it for a bit longer, and cut it up after. I also added button mushrooms. Great recipe thanks Reply

    • Natashas Kitchen
      May 27, 2019

      I’m so happy you enjoyed that, Michaela! Thank you for that awesome review! Reply

  • Wendy
    May 24, 2019

    Do you skin the chicken? Reply

    • Natasha
      May 24, 2019

      Hi Wendy, you will get the juiciest results with skin-on chicken. Reply

  • Nancy
    April 27, 2019

    Love this recipe, the flavours were subtle and had a good balance. I think the best part was dipping some homemade bread into the sauce. Reply

    • Natashas Kitchen
      April 27, 2019

      Isn’t that the best? I’m so happy you enjoyed that Nancy. Thank you for sharing that with us! Reply

  • Lesly Clarke
    April 20, 2019

    It was quite good, cooked it exactly as written. Very subtle flavour. We usually like something with a little more punch but I think I will make it again. Reply

    • Natashas Kitchen
      April 20, 2019

      I’m so happy you enjoyed that Lesly! Thank you for sharing that with me! Reply

  • CindyK
    March 29, 2019

    I had read this was Abe Lincoln’s favorite dish.  Reply

    • Natashas Kitchen
      March 29, 2019

      How cool! Thank you for sharing that with us! Reply

  • Zomato Coupons
    March 29, 2019

    Amazing Recipe. My bro loves chicken. Can’t wait to try this mouthwatering chicken for my lovely brother Reply

    • Natashas Kitchen
      March 29, 2019

      Thank you so much for sharing that with me. Reply

  • Lynn
    March 28, 2019

    I made this last night. My husband raved and quite honestly, ate most than more than one person should in one sitting. I think it’s a hit. Reply

    • Natashas Kitchen
      March 29, 2019

      That’s so great! It sounds like you have a new favorite! Reply

    • March 29, 2019

      I am so happy to hear that, Lynn! That’s exactly how mines reacts when I make it!  Reply

  • Cristina Sanchez
    March 27, 2019

    I can’t wait to make this recipe!! I have a STAUB braiser, can I make this recipe on that one? Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Christina! That should work great! Reply

  • Pablo Rosales
    March 27, 2019

    wau, is delicius, thanks for this récipe. Reply

    • Natashas Kitchen
      March 27, 2019

      I’m so glad you enjoyed it! Reply

  • Taylor
    March 27, 2019

    Love how creamy that sauce is! Yum! Reply

    • Natashas Kitchen
      March 27, 2019

      I’m so happy you enjoyed that, Taylor! Reply

  • Tina
    March 27, 2019

    This is an amazing recipe! I guess I can substitute heavy cream to half and half to make it less in fat. Would it work for this recipe? Thank you Natasha! Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Tina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Julie
    March 26, 2019

    I love one pot meals and this one is amazing! Reply

    • Natashas Kitchen
      March 26, 2019

      They’re our favorite around here, Julie! Thank you for sharing that with me! Reply

  • Becky Hardin
    March 26, 2019

    One pot meals are the best and this one looks amazing! Reply

    • Natashas Kitchen
      March 26, 2019

      We love one pot meals around here! Thank you for sharing your review with me! Reply

      • Gregg
        May 18, 2019

        What changes would you make if using chicken breasts? Reply

        • Natashas Kitchen
          May 18, 2019

          Hey there Gregg, I haven’t tested that with chicken breast but I think it could work. You will need to cut down cook time to avoid drying the chicken out. If you experiment, let me know how you liked the recipe Reply

  • Lori
    March 26, 2019

    My whole family begs my all the time to make this for dinner. We all love it! Reply

    • Natashas Kitchen
      March 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Reply

  • Laura Reese
    March 26, 2019

    This looks amazing. Reply

    • Natashas Kitchen
      March 26, 2019

      I hope you love it Laura! Thank you for that great review! Reply

  • Patricia
    March 26, 2019

    What size cast iron skillet do you use? Reply

  • Zeina
    March 26, 2019

    Do you think the taste will change if i leave out the wine? I can’t consume alcohol. Reply

    • March 28, 2019

      Hi Zeina, the taste will change since wine contributes to it quite a bit but it will still be delicious without the wine. Reply

      • Lena Y
        July 27, 2019

        is there any good substitute for white wine in case one doesn’t have it? Reply

        • Natashas Kitchen
          July 28, 2019

          Hi Lena, the taste will change since wine contributes to it quite a bit but it will still be delicious without the wine. Reply

  • Jack Carter
    March 26, 2019

    This is great! I love French recipes, and Fricasée is a classic! Reply

    • Natashas Kitchen
      March 26, 2019

      I’m so happy to heat that Jack! Thank you for sharing your review with me! Reply

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