Chicken Fricassee

5 from 12 votes

Chicken Fricassée is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream. A delicious, comforting dish this is perfect for weeknights or cozy weekends at home.

Course Dinner, Entree, Main

Cuisine American, French

Keyword chicken fricassee, chicken fricassee recipe

Prep Time 15

Cook Time 35

Servings

Calories 538kcal

Author Trish - Mom On Timeout

Ingredients

2 tablespoons salted butter
1 tablespoon extra virgin olive oil
4 chicken thighs bone-in, skin on
salt and pepper to taste
8 ounces white mushrooms sliced
2 shallots minced
3 sprigs thyme or ½ teaspoon dried thyme
½ cup parsley roughly chopped
1 tablespoon lemon juice
10 ½ ounces cream of mushroom soup 10.5 ounce can
½ cup chicken stock
½ cup white wine
½ cup heavy cream
fresh parsley optional garnish

Instructions

Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
2 tablespoons salted butter, 1 tablespoon extra virgin olive oil
Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
4 chicken thighs, salt and pepper
Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
8 ounces white mushrooms, 2 shallots, 3 sprigs thyme
Add in the parsley and cook for another 30 seconds to 1 minute.
½ cup parsley
Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
1 tablespoon lemon juice, 10 ½ ounces cream of mushroom soup, ½ cup chicken stock, ½ cup white wine
Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don’t have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.
½ cup heavy cream, fresh parsley

Notes

Storage Information

Refrigerator: Cool before transferring leftovers to an airtight container. Refrigerate for up to 3 days. Leftovers can be reheated in a skillet over medium heat or in the microwave.

Freezer: You can also freeze this dish for up to 3 months but it does not thaw as well as some other dishes. Be sure that any leftover chicken is reheated to 165°F before it is consumed.

Simply swap in additional chicken stock for the white wine for an alcohol-free version.

Nutrition