Chicken Fricassee – A Hearty French Braised Chicken Recipe

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 3.00
Heidi Strydom

Chicken Fricassee is a delicious French style chicken stew. Serve it alongside mashed potatoes or even a polenta! While Chicken Fricassee may seem like a complicated recipe, it is actually quite easy to make. This Chicken Fricassee recipe is sure to become a family favorite. Give it a try, your family will thank you!

Marthinus Strydom

The Story

Chicken Fricassee is a classic French dish with roots tracing back to the 16th century. The term "fricassee" refers to a method of cooking that involves browning meat, typically chicken, and then simmering it in a white sauce made with broth, wine, and cream. This technique combines elements of both sautéing and stewing, resulting in a dish that is rich in flavor and texture. Over the centuries, chicken fricassee has evolved, with various regional adaptations incorporating local ingredients and culinary influences. Despite these variations, the essence of fricassee—a comforting, hearty dish—has remained a beloved staple in French cuisine and has been embraced by cooks worldwide for its versatility and deliciousness.

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Adjust Quanities

4 tbsp (12 Teaspoons) sweet butter
4 chicken thighs and legs bone-in and skinless
1 large onion diced
¼ lb small fresh button mushrooms quartered—not sliced
12 small whole garlic cloves
1 tbsp (3 Teaspoons) fresh thyme leaves chopped
1 tbsp (3 Teaspoons) fresh sage leaves chopped
2 cup (96 Teaspoons) chardonnay
2 cup (96 Teaspoons) chicken stock or enough to submerge the chicken
1 tbsp (3 Teaspoons) fresh lemon juice
2 carrots cut into coins
¼ tsp nutmefreshly ground
1 cup (48 Teaspoons) cream
¼ cup (12 Teaspoons) flour to thicken
salt and pepper to taste
2 tbsp (6 Teaspoons) fresh parsley chopped


  • In a large sauté pan, heat 2 tablespoons butter.  Brown the chicken pieces until golden on all sides.  Reserve the chicken.  
  • In a Dutch oven, heat 2 tablespoons butter. Add the onions and sauté until golden brown.  Add the mushrooms, salt and pepper, and sauté for a few  minutes until they have released their water.  Add the garlic, and when fragrant, add the thyme and sage, the Chardonnay, and reduce for 5 minutes or until about ½ reminds.   
  • Add the chicken stock, lemon juice, carrots, nutmeg and cream.  
  • Bring to a simmer and add the flour by making it into a roux. Using a sieve, put the sieve in the sauce and add the flour. Use a whisk to turn the submerged flour into a roux. Keep whisking until it's smooth.
  • Add chicken pieces (be sure to submerge the meat).  Cook slowly for about 45 minutes to one hour or until chicken comes off the bone easily.  Adjust seasoning with salt and pepper to taste.  
  • Sprinkle with finely chopped fresh parsley.  Serve with mashed potatoes, egg noodles, or rice pilaf.

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