French · Lunch · Dinner
Chicken Fricassee
Fricassée de poulet
Tender chicken thighs gently braised with mushrooms, onion and white wine, finished in a silky, pale sauce brightened with lemon and parsley. A lighter take on a French classic that still tastes rich and comforting.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 15% · Fat 41% · Protein 44%
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Ingredients
For 4 servings- 600 g (about 6 thighs)boneless skinless chicken thighs
- 1 tbsp14 golive oil
- 1 tbsp14 gunsalted butter
- 1 medium110 gonion, finely chopped
- 1 medium60 gcarrot, finely diced
- 250 g (about 3 1/2 cups)white button mushrooms, quartered
- 2 cloves6 ggarlic, minced
- 2 tbsp16 gall-purpose flour
- 1/2 cup118 gdry white wine
- 1 1/2 cups360 glow-sodium chicken stock
- 4 sprigsfresh thyme
- 1 leafbay leaf
- 1/4 cup60 ghalf-and-half
- 1 tbsp15 glemon juice
- 2 tbsp8 gfresh parsley, chopped
- 3/4 tsp5 gsalt
- 1/2 tspblack pepper
Steps
- 1
Pat the chicken thighs dry and season them with half the salt and half the pepper.
- 2
Heat the olive oil in a large lidded sauté pan over medium heat.
- 3
Cook the chicken for about 3 minutes per side until lightly golden but still pale, then transfer to a plate.
- 4
Add the butter, onion and carrot to the pan and cook gently for 5 minutes until soft but not browned.
- 5
Add the mushrooms and cook for 5 minutes until they release their liquid and it mostly evaporates.
- 6
Stir in the garlic and cook for 1 minute.
- 7
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste.
- 8
Pour in the wine, scraping the bottom of the pan, and simmer for 2 minutes.
- 9
Stir in the chicken stock, then add the thyme and bay leaf.
- 10
Return the chicken and any juices to the pan, cover and simmer gently for 25 minutes, until the chicken reaches 74 °C / 165 °F inside.
- 11
Remove and discard the thyme sprigs and bay leaf.
- 12
Lower the heat, stir in the half-and-half and warm through for 2 minutes without boiling.
- 13
Stir in the lemon juice and the remaining salt and pepper, then taste and adjust.
- 14
Scatter with parsley and serve.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken breast instead of thighs for a leaner cut, simmering only until it reaches 74 °C / 165 °F so it stays tender.
- Replace the white wine with an extra 1/2 cup of chicken stock plus 1 tsp white wine vinegar if you prefer to cook without alcohol.
- For a dairy-free version, swap the butter for more olive oil and the half-and-half for unsweetened plain oat cream or coconut cream.
- To make it gluten-free, thicken with 1 tbsp cornstarch mixed into a little cold stock instead of flour, and choose a stock labelled gluten-free.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Freezing isn't recommended because the cream-thickened sauce can turn grainy when thawed.
Make ahead
You can chop the onion, carrot, mushrooms and garlic up to a day ahead and keep them covered in the fridge. The whole dish can also be cooked a day ahead up to the point before adding the half-and-half, then reheated until steaming and finished with the cream, lemon and parsley.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkSulphitesCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (410 g) | Per 100 g | |
|---|---|---|
| Calories | 338 kcal | 82 kcal |
| Protein | 34.3 g | 8.4 g |
| Carbohydrates | 12.1 g | 3 g |
| of which sugars | 4.4 g | 1.1 g |
| Fiber | 1.9 g | 0.5 g |
| Fat | 14.6 g | 3.6 g |
| of which saturated | 5 g | 1.2 g |
| Sodium | 814 mg | 199 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
