📝 About This Recipe
A timeless masterpiece of French home cooking, this Chicken Fricassée sits elegantly between a sauté and a stew. Succulent chicken pieces are gently braised in a velvety white wine and cream sauce, infused with the earthy sweetness of leeks and wild mushrooms. It is a comforting, soul-warming dish that showcases the sophisticated simplicity of traditional Parisian bistros.
🥗 Ingredients
The Poultry
- 3-4 pounds Whole Chicken (cut into 8 pieces, skin-on and bone-in)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
- 1/4 cup All-purpose Flour (for dredging)
Aromatics and Vegetables
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 8 ounces Cremini Mushrooms (cleaned and quartered)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 2 medium Carrots (peeled and sliced into rounds)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups Chicken Stock (high quality or homemade)
- 4 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 1/2 cup Heavy Cream (at room temperature)
- 1 Egg Yolk (optional, for extra richness)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and white pepper.
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2
Lightly dredge the chicken pieces in flour, shaking off any excess. You want a very thin coating, not a heavy crust.
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3
In a large Dutch oven or deep skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
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4
Add the chicken pieces skin-side down. Sauté for 5-7 minutes per side. Crucially, do not brown the chicken deeply; a fricassée is a 'white stew,' so look for a pale golden color.
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5
Remove the chicken from the pan and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.
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6
Add the remaining 2 tablespoons of butter to the pan. Add the mushrooms and cook until they have released their moisture and turned golden, about 5 minutes.
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7
Stir in the sliced leeks, carrots, and garlic. Cook for 3-4 minutes until the leeks are soft and translucent, being careful not to burn the garlic.
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8
Deglaze the pan by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon to release any flavorful browned bits (fond).
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9
Add the chicken stock, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
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10
Nestle the chicken pieces back into the pan, along with any juices that collected on the plate. The liquid should come about halfway up the chicken.
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11
Lower the heat to low, cover the pan, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
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12
Remove the chicken to a warm serving platter. Discard the thyme sprigs and bay leaf.
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13
In a small bowl, whisk together the heavy cream and the egg yolk (if using). Slowly whisk a ladle of the hot cooking liquid into the cream to temper it.
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14
Pour the cream mixture back into the pan. Stir constantly over low heat for 2-3 minutes until the sauce thickens slightly and becomes silky. Do not let it boil.
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15
Stir in the lemon juice and fresh parsley. Taste and adjust seasoning. Pour the sauce and vegetables over the chicken and serve immediately.
💡 Chef's Tips
Use white pepper instead of black pepper to maintain the pristine, creamy 'white' look of the traditional sauce. Don't skip the tempering of the cream and egg yolk; adding cold cream directly to hot liquid can cause it to curdle. For the best flavor, use a dry wine you would actually drink, like a French Sauvignon Blanc. If the sauce is too thin, simmer it uncovered for a few minutes before adding the cream to reduce and concentrate the flavors. If you prefer a lighter version, you can omit the egg yolk and use half-and-half instead of heavy cream.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes to soak up every drop of the sauce. Pair with wide egg noodles or a simple rice pilaf for a classic bistro feel. Accompany with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. A chilled glass of Chardonnay or a light Pinot Noir pairs beautifully with the creamy poultry flavors. Provide a crusty French baguette on the side for 'mopping' the plate.