Real Recipes From Real Home Cooks ®

chicken fricassee

Recipe by
Lori Zimmer
Camp Hill, PA

I tried several different chicken fricassee recipes and combined the best elements to build my own version. Using pre-chopped, -sliced, and -shredded vegetables keeps prep time minimal, and using skinless thighs and low-sodium broth makes this rich dish a little bit healthier. You’ll need a good large, high-sided skillet to make this heavenly-smelling entree. Serve it with rice or noodles to make good use of all that delicious sauce!

yield 6 serving(s)
prep time 5 Min
cook time 45 Min
method Stove Top

Ingredients For chicken fricassee

  • 3 lb
    chicken thighs, skinless and boneless
  • kosher salt
  • freshly ground mixed peppercorns
  • 3 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
  • 1 1/2 c
    chopped onion
  • 1/2 c
    chopped celery
  • 1 c
    shredded carrots
  • 8 oz
    sliced mushrooms
  • 2 1/2 Tbsp
    all-purpose flour
  • 3/4 c
    white wine
  • 2 c
    chicken broth, low sodium
  • 1 c
    heavy cream
  • 1 Tbsp
    dried parsley
  • 1/2 tsp
    dried thyme leaves
  • 1 tsp
    garlic salt
  • 1/2 tsp
    ground black pepper

How To Make chicken fricassee

  • Seasoned chicken thighs prior to browning
    Sprinkle both sides of chicken thighs with kosher salt and ground mixed peppercorns.
  • Chicken thighs lightly sautéed in oil
    Heat olive oil over medium heat in a large, deep skillet. Add chicken thighs and cook about 5 minutes on each side until lightly browned. Remove chicken thighs from skillet and set aside in a dish or pan.
  • Vegetables cooking in oil and butter
    Add butter to skillet and allow to melt. Stir in chopped onion and celery, shredded carrots, and sliced mushrooms and cook 5 minutes until tender.
  • Vegetable mixture after white wine reduction
    Stir in flour and cook 1 minute. Stir in wine and simmer about 5 to 7 minutes until wine is reduced by half.
  • Remaining sauce ingredients added and chicken returned to skillet
    Add chicken broth, cream, parsley, thyme, garlic salt, and black pepper; stir together. Return chicken thighs to skillet.
  • Chicken and sauce after final simmering
    Simmer 20 minutes until sauce thickens and chicken is fully cooked.

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