fricassee de poulet (chicken fricassee)

Name: Fricassee de Poulet (Chicken Fricassee)
Prep time: 15 min
Cook time: 45 min
Yield: 6 serving(s)
Cuisine: French
Ingredients: 1 1/2 - 2 pound(s) boneless, skinless chicken thighs, patted dry; ground Himalayan pink salt, to taste and divided; freshly ground mixed peppercorns, to taste and divided; hot paprika, to taste and divided; 3 tablespoon(s) butter, divided; 1 tablespoon(s) olive oil; 1 1/2 cup(s) diced yellow onions; 1/2 cup(s) diced carrots; 1/2 cup(s) diced celery; 1/2 cup(s) diced red peppers; 12 ounce(s) button mushrooms, washed and sliced; 2 clove(s) garlic (large), pressed; 3 tablespoon(s) unbleached all-purpose flour; 1/2 cup(s) dry white wine; 1 1/2 cup(s) low-sodium chicken broth; 1/2 tablespoon(s) Herbes de Provence; 1 cup(s) heavy cream; 1 tablespoon(s) fresh chopped parsley, for garnish

2 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Mar 10, 2026

Creamy and incredibly delicious, this is a great recipe to make for your family.

Rate

A delicious bowl of Chicken Fricassee served over mashed potatoes.

prep time 15 Min

cook time 45 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 1/2 - 2 pounds boneless, skinless chicken thighs, patted dry
ground Himalayan pink salt, to taste and divided
freshly ground mixed peppercorns, to taste and divided
hot paprika, to taste and divided
3 tablespoons butter, divided
1 tablespoon olive oil
1 1/2 cups diced yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced red peppers
12 ounces button mushrooms, washed and sliced
2 cloves garlic (large), pressed
3 tablespoons unbleached all-purpose flour
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1/2 tablespoon Herbes de Provence
1 cup heavy cream
1 tablespoon fresh chopped parsley, for garnish

How To Make fricassee de poulet (chicken fricassee)

Step 1

Season chicken on one side with salt, pepper, and hot paprika.

Step 2

In a large skillet over medium-high heat, add 2 Tbsp butter and oil. When hot, working in batches, add thighs, seasoned side down. Then season the top with salt, pepper, and hot paprika.
Step 3

Cook for 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.
Step 4

Reduce the heat to medium and add the remaining 1 Tbsp butter. When melted, add onions, carrots, and celery: season with salt. Sauté for 3 minutes.
Step 5

Add red peppers and sauté for 2 minutes.
Step 6

Add mushrooms, and stir to coat in fat: season with mixed peppercorns. Cover and sweat the veggies for 2 minutes.
Step 7

Add garlic and quickly sauté for 30 seconds.
Step 8

Stir in flour and cook for 1:30 to 2 minutes, stirring constantly.
Step 9

Pour in white wine and cook until the liquid is almost gone, about 3 to 4 minutes.
Step 10

Add chicken broth and Herbes de Provence. Increase the heat slightly to medium-high, and bring the mixture to a gentle boil; simmer for 5 minutes.
Step 11

Pour in heavy cream, bring to a simmer, and return the chicken pieces, including any accumulated juices.
Step 12

Push the thighs into the sauce, making sure they’re entirely covered, reduce the heat back to medium, and cook for 10 minutes or until the internal temperature reads 175 degrees F.
Step 13

Sprinkle on fresh chopped parsley and serve over mashed potatoes.
Step 14

To view this tasty one-pot recipe on YouTube, click on this link ➡ https://youtu.be/JrZ7l5U9KZk
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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