Golden-seared chicken thighs simmer in a creamy white wine mushroom sauce for a French classic you can enjoy on weeknights!
There’s something deliciously satisfying about a one-pot meal like chicken fricassée. With just 55 minutes from start to finish, you can whip up this recipe after a long day at the office or for a simple dinner on a lazy Sunday. It’s a restaurant-worthy meal that’s perfect for impressing dinner guests or simply treating yourself to something special on a weeknight.
This classic French recipe features chicken thighs braised in a velvety, incredibly rich, herb-filled sauce. Unlike more intimidating French chicken dishes, fricassée is surprisingly approachable. You don’t need to be Julia Child to make this recipe! I like to think of it as the sophisticated older sibling of chicken and dumplings or a chicken pot pie without the crust.
My favorite part about this recipe is that it all comes together in one trusty Dutch oven, which means fewer dishes to clean. If you don’t own a Dutch oven, no worries. You can easily make chicken fricassée in a large stainless steel pot or a larger skillet with tall sides and a tight-fitting lid. Whatever pot or skillet you use, this meal will practically turn your home into a Parisian bistro.
What even is a Dutch oven?
For those of you who don’t know, a Dutch oven is a heavy-duty, thick-walled cooking pot that features a tight-fitting lid. Traditionally, it’s made from cast iron, though you’ll also find it in ceramic, enameled cast iron, and other materials. It basically does everything, from braising to boiling, baking, deep-frying, and sautéing. You’ll find Dutch ovens at most kitchen appliance stores and culinary equipment shops. They’re a great investment, whether you’re a big cook or not, and their extreme durability means they’ll last a lifetime.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost it, I recommend letting it thaw overnight in the fridge. Reheat it in the oven at 375°F for approximately 10-15 minutes, or until it’s warm throughout. If the chicken looks dry, add a splash of water or chicken broth to moisten it.
Serving suggestions
The beauty of a one-pot recipe is that it takes care of dinner all by itself! But you can make your meal even better by pairing it with a few side dishes. When I tested this recipe, I paired it with Roasted Zucchini and a simple Spring Salad. These crispy yet tender Garlic-Roasted Potatoes are another delicious option. It would also taste amazing with a side of this Vegetable Rice Pilaf—its turmeric-forward flavor really complements the chicken. Also, be sure to have a crusty baguette on hand to soak up all that delicious pan sauce, too!
Ingredients
- 6 chicken thighs bone-in, skin-on (about 1-2 pounds)
- 1 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 2 cups white mushrooms sliced
- 3 garlic cloves minced
- 5 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pat the chicken dry with paper towels and season both sides with kosher salt and black pepper.
- Heat the olive oil and butter in a Dutch oven over medium-high heat. Sear the chicken skin side down until golden (about 5-7 minutes), then flip and sear briefly (about 2 minutes). Remove the chicken and set it aside.
- Add the diced onion, sliced mushrooms, and minced garlic to the same pot. Cook until the onions are soft and the mushrooms begin to brown, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Pour in the white wine and chicken broth, stirring to scrape up the browned bits from the pan. Return the chicken to the pot and add the bay leaf and thyme. Cover and simmer for 20-25 minutes until the chicken is tender.
- Remove the chicken briefly, take out the bay leaf, and stir in the heavy cream to thicken the sauce, then return the chicken to heat through. Garnish with chopped parsley and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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