Delicious Chicken Fricassee: A French Classic
Chicken Fricassee is a traditional French stew or ragoût. With its rich, savory flavors, it is a timeless example of delicious comfort food. This one-pot dish started as a simple, rustic family meal. It then evolved into a bistro classic and became a sophisticated dinner party main course as well.
Chicken fricassee is a balance between rustic comfort food and elegant haute cuisine that France became known for. Its adaptability has made it a beloved and enduring part of French and international cooking for many decades. Early versions appeared in French cookbooks as far back as the 14th century.
Over the years, tastes evolve and chefs experiment with different culinary traditions. Yet, a velvety cream sauce is still a hallmark of French cooking. It can elevate simple ingredients into something special making cream sauces an enduring part of France’s food heritage.
One of the most well known French dishes is chicken fricassee, cooked in a cream sauce with vegetables. It is said that there are probably as many variations of the recipe as there are grandmothers in France.
While not a French grandmother, I thought I would share my own version of this French classic. It is an easy one-pot meal that is bursting with flavor. Tender chicken breasts are lightly seared. They are then simmered with vegetables and aromatics in a savory, flavorful sauce finished with a touch of cream.
Up until now, I do not believe that I ever had chicken fricassee. However, my husband has mentioned his grandmother making it and how good it was. I decided that it was time to create the dish. I researched recipes for fricassee for days. I also took ideas from other classic French chicken recipes like coq au vin blanc and poulet à l’estragon.
We both thought the dish I created was a flavorful dinner with tender chicken and fresh vegetables. I simmered them in a creamy broth that thickens as it cooks. At the end, I added fresh tarragon, an herb with a fragrant and subtle anise-like taste. The velvety sauce made with homemade chicken stock, white wine and a touch of cream brought everything together.
Chicken Fricassee
Serves 2, adjust the recipe accordingly
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 2 boneless, skinless chicken breasts
- flour for dusting
- salt and pepper to taste
- 8 oz. white button mushrooms, quartered
- 1/2 large onion, diced
- 2 cloves of garlic, minced
- 2 carrots, cut into bite size pieces
- 2 celery stalks, cut into bite size pieces
- 6 baby Yukon Gold potatoes or similar, quartered
- 1 Tbsp. flour (I use Wondra a super fine flour for thickening soups and stews)
- 1/2 c. white wine
- 1 1/2 c. chicken stock preferably homemade (plus an additional if needed)
- 1/4 – 1/2 c. cream, depending on taste
- 1 – 2 Tbsp. chopped fresh parsley or tarragon, additional for garnish (optional)
- Pound the chicken to an even thickness and season generously with salt and pepper then dust lightly with flour. Melt the butter with the olive oil in a large sauté pan or dutch oven over medium heat. Add the chicken and cook for about 3 – 5 minutes until lightly colored. Turn and cook for another 5 minutes. Remove the chicken from the pan and set aside.
- Add the mushrooms, onions, carrots, celery, and potatoes. Sweat the vegetables over medium heat for about 8 – 10 minutes. Stir occasionally until the vegetables are starting to get tender. Add the garlic and cook one minute.
- Stir in the flour and continue cooking for 1 – 2 minutes. Pour in the wine to deglaze the pan, scraping with a wooden spoon and simmer until slightly reduced.
- Return the chicken and add the stock. It should be enough to almost cover the chicken. If not, add more broth or water and bring to a simmer.
- Cover and cook about five minutes until the chicken reaches 160 degrees F and the vegetables are tender. Transfer the chicken to a plate, leaving the vegetables and sauce in skillet.
- Add the cream and continue to simmer until thickened and coats the back of a spoon, about 3 minutes. Remove from the heat and stir in the tarragon. Taste and adjust the seasoning, if necessary. Return the chicken back into sauce, and turn to coat then warm through. Serve the chicken garnished with additional parsley or tarragon,
NOTES FROM THE KITCHEN
It’s more traditional to prepare this recipe with bone-in, skin-on chicken parts. However, I prefer boneless, skinless chicken breasts or thighs for a quicker-cooking dish.
I used homemade stock which was not salty. If you use store bought chicken stock or broth, use a low sodium one. As the sauce reduces, you don’t want it to become too salty.
You can also prepare a fricassee with already cooked chicken. It’s a great way to use leftover rotisserie chicken. Instead of cooking the chicken first, sauté the vegetables in butter. Add the flour, stirring up the brown bits and deglaze with wine. Then, add the chicken broth and simmer until the sauce is slightly thickened. Add the leftover chicken, cream and parsley or tarragon, then briefly heat until warmed through. Plate and garnish with additional herbs, if desired.
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My version of chicken fricassee is a little taste of France. The chicken is succulent and fall-apart tender. A flavorful pan sauce complements it. If you would like another classic French dish that is easy, try making another of my recipes. It’s for Chicken Breast With Fines Herbes Sauce.
Tell me, do you enjoy French food and do you ever cook it at home? Have you had Chicken Fricassee and do you consider it comfort food, especially on a cold or damp evening?
I haven’t had chicken fricassee in years, and I have no idea what recipe I used. Your photo looks mouthwatering and I must make this soon. Thanks for posting Karen.
Looks great! I make something similar for hubby. The tarragon is a nice touch.
Looks a lot like my mom’s! Everyone loved it.
Delicious recipe, Karen. It’s a long time since I’ve eaten or made chicken fricasse but these classics often have variations. I’m sure I’d love yours!
That looks delicious – I could eat it for supper tonight!
Thank you for a taste of France! Your dish is beautiful and I must try the recipe. Happy November Karen!
Sounds like a perfect fall dinner!
That looks like comfort in a bowl! Great recipe Karen!
Chicken fricassee is a common dish in Germany. Comfort food at its best . I like your tasty version of chicken fricassee. Gerlinde &sunnycovechef.com
I have never heard of this but would love to try it. I have more Italian recipes for home cooking.
This dish sounds so wonderful, Karen, and it’s very eye-appealing too! 🙂
Another winner, Karen xx
I remember as a child watching TV, much of which came from the USA and the word “Fricassee” was used often. Chicken Fricassee was not a part of my childhood, but I can see how wonderful this dish can be in your hands, Karen.
I just got some very convincing vegan chicken, and this looks like a delicious way to put it to the test!
Who does not like a classic French dish that is hearty and comforting!
Being northern European by birth I remember this dish, oh so well, from my childhood onwards – think it was made pretty similarly to yours > the photo looks most appetizing! I also tend to buy and like boneless. skinless chicken thighs . . .
This is a huge favourite, though I usually make it with chicken thighs. Yours looks fantastic, Karen.
I am having sweet memories of my Mom making this! Now I can make it too. Thanks Karen.
This looks wonderful and really presents beautifully.
Really nice recipe!
Although I’ve seen recipes for chicken fricasee in many cookbooks, I’ve never made it. Judging from your photos and description, I’ve been missing out 🙂 Thanks for the detailed instructions and the suggestions, I will try it this winter!! Comfort food, most certainly!
I was a big Julia Child fan where I was a kid. I watched The French Chef every day after school. Yep, I was a weirdo!
Anyway, I love French food and chicken fricassee in particular. This looks like a lovely dish, a riff perhaps on fricassée de poulet à l’ancienne? I like that so much it’s one of the very few non-Italian recipes on my blog.
I was a big Julia Child fan where I was a kid. I watched The French Chef every day after school. Yep, I was a weirdo!
Anyway, I love French food and chicken fricassee in particular. This looks like a lovely dish, a riff perhaps on fricassée de poulet à l’ancienne? I like that so much it’s one of the very few non-Italian recipes on my blog.
My family would love this for dinner. I would eat all their mushrooms….a huge sacrifice I’m happy to make! It looks delicious!
This looks delicious. I will try this next time I cook chicken. Thank you for the recipe.
Karen this looks divine! Perfect for cooler weather and so comforting too 🙂
Oui, oui to that dish! It’s a classic that never goes out of style.
I am going to make a version of this tomorrow night for supper! Thank you for the inspiration 🙂
chicken mushrooms potatoes – such friends! They go so well together. Yum.
sherry https://sherryspickings.blogspot.com/
Wow, that sauce looks absolutely delicious! This truly is comfort food at its best. Definitely need to make this one on one of these chilly nights!!
Karen, this dish looks like comfort at it’s best. I am always on the look-out for a great dish with chicken. thanks for sharing this delightful French dish.
I haven’t had chicken fricassee, and I must say your version makes me NEED this for dinner today. This sounds so delicious – full of flavor and that chicken is so perfectly cooked.
I have never had chicken fricassee before, but having read this post, I certainly will do. I love that you used boneless chicken breasts rather than a bone in chicken. I think I would prefer that as well. I had to smile when I read the word Wondra. I haven’t heard that mentioned in ages, but I remember my mother used to always keep it on hand. She would use it in place of cornstarch when she made gravy.
Whoa! I don’t know where the above username came from, but never in my life if I used “dreamily thoughtful” as any type of username. I am Pattie from Olla-Podrida.
That is very strange, thank you for letting me know Pattie. I appreciate you stopping by for a visit. I’m glad you like the recipe.
Hearty, comforting, and delicious! It looks wonderful.
A truly comforting classic, rich, elegant, and deeply satisfying. I love how this version keeps the French roots but makes it weeknight-friendly. The addition of tarragon and cream sounds divine!
One of my favorites that I order in French restaurants. And actually your recipe looks and sounds much better than what I’ve had in those places. Thanks for the recipe! Happy Thanksgiving too.
This is just the type of recipe that I’m looking for to serve to my brother-in-law when he visits next week. Thanks Karen! (Something new and different in cyber-land… For some reason, your posts are now going to my spam file. Luckily, I check it regularly, so I shouldn’t miss any of your posts!)
A little taste of France looks like the perfect complement to a cold winter day, Karen. I had no idea it would be so easy to make. I’m exicted to try your recipe. It looks delicious and so hearty too! Big hugs, CoCo