Chicken Fricassee in a Pink Lady Apple-Wine Sauce

Vickie Parks


I'm posting this recipe so it's available for the "Think Pink" tag game.


★★★★★ 1 vote

20 Min
40 Min


  • 8
    chicken thighs (or 8 chicken drumsticks)
  • 2 tsp
    poultry seasoning
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    unsalted butter
  • 2 clove
    garlic, finely minced
  • 4 large
    shallots, peeled and halved
  • 1 1/2 cups
    white button (or chestnut) mushrooms, halved (about 3 to 4 oz)
  • 4 Tbsp
    red wine vinegar
  • 2/3 cup
    dry white wine (about 5oz or 150ml)
  • 1 large
    tomato, finely chopped
  • 1 large
    pink lady apple - halved, cored and cut into thin slices
  • 1 Tbsp
    flat-leaf parsley, finely chopped
  • 1 Tbsp
    fresh tarragon, chopped
  • 4 Tbsp
    crème fraîche
  • 1 1/2 Tbsp
    fresh tarragon, chopped (for garnish)

How to Make Chicken Fricassee in a Pink Lady Apple-Wine Sauce


  1. Preheat oven to 350˚F (180˚C). Lightly season chicken on all sides with poultry seasoning.
  2. Heat olive oil in a large skillet. Cook chicken pieces over medium-high heat for 5 to 7 minutes or until skin is lightly browned, turning frequently to prevent burning and to ensure even cooking. Place chicken pieces in a 9x13 or 8x12-inch baking dish. Discard all but 1 Tbsp of pan drippings.
  3. Reduce heat to medium. Add butter, garlic, shallots and mushrooms to the skillet, and let mixture sauté for 2 to 3 minutes, stirring frequently with a wooden spoon to help deglaze skillet. Pour mushroom mixture over chicken in the baking dish.
  4. In the same skillet, stir in the vinegar and let it simmer for about 30 seconds over medium heat. Stir wine into the vinegar and bring mixture to a boil for about 2 minutes. Reduce heat to low, and add tomato, apple slices, parsley and 1 Tbsp tarragon, and stir until well blended. Taste the sauce, and add more parsley or tarragon, if preferred. Pour the apple mixture over the chicken in the baking dish.
  5. Cover baking dish with lid or heavy-duty foil, and place in preheated oven and bake for 35 to 40 minutes or until chicken is thoroughly cooked.
  6. Stir crème fraîche into the pan sauce. Spoon the pan sauce over each serving, and garnish servings with 1 1/2 Tbsp fresh tarragon. Serve immediately while still hot. It's great with roasted potatoes and steamed broccoli served alongside the fricasseed chicken.

Printable Recipe Card

About Chicken Fricassee in a Pink Lady Apple-Wine Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Low Sodium Low Carb

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