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Easy Chicken Fricassee Recipe with Creamy White Wine Sauce

Easy Chicken Fricassee Recipe

Golden bone-in chicken thighs simmer with vegetables, mushrooms, white wine, herbs, and cream to create a rich, comforting dinner. Serve the tender chicken and silky sauce with bread, noodles, mashed potatoes, rice, or steamed vegetables.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pounds Bone-in, skin-on chicken thighs
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 cup All-purpose flour
Cooking Fat
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
Vegetables and Aromatics
  • 1 medium Medium yellow onion, thinly sliced or diced
  • 2 medium Medium carrots, sliced
  • 2 stalks Celery stalks, sliced
  • 8 ounces Cremini or white mushrooms, sliced
  • 3 cloves Garlic, minced
Sauce and Herbs
  • 1/2 cup Dry white wine
  • 2 cups Chicken stock or low-sodium chicken broth
  • 1 teaspoon Fresh thyme leaves
  • 1 leaf Bay leaf
  • 1/2 cup Heavy cream
  • 1/2 cup Frozen green peas, optional
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the chicken dry. Season all over with the kosher salt and black pepper, then lightly coat each piece with flour, shaking off the excess.
  2. Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken skin-side down for 5–7 minutes, turn, and brown the second side for 2–3 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to medium. Add the onion, carrots, celery, and mushrooms, cooking for 5–7 minutes until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
  4. Pour in the dry white wine and scrape the browned bits from the bottom of the pan. Simmer for 2–3 minutes so the wine reduces slightly.
  5. Add the chicken stock, thyme, and bay leaf. Return the chicken to the pan skin-side up, keeping the liquid about halfway up the pieces rather than completely covering them.
  6. Cover and simmer gently for 25–30 minutes, until the chicken is tender and reaches at least 165°F in the thickest part.
  7. Transfer the chicken to a plate and remove the bay leaf. Stir the heavy cream into the sauce and simmer uncovered for 3–5 minutes until slightly thickened. Stir in the peas, if using, and warm for 2 minutes.
  8. Return the chicken to the sauce, sprinkle with chopped parsley, and serve hot with your preferred side.

Notes

Dry the chicken thoroughly for better browning, scrape up the browned bits when adding the wine, and keep the cream sauce at a gentle simmer rather than a vigorous boil. Refrigerate leftovers promptly and reheat gently.