Classic Chicken And Mushroom Fricassee Recipe
One-pan meals are our go-to for any day when we don't want to spend too much time in the kitchen, and this chicken and mushroom fricassee fits the bill: It only involves 10 minutes of prep time, and most of the cooking is hands-off. Recipe developer Milena Manolova calls this dish "comforting and flavorful," as well as "simple and quick enough to make during the week."
Chicken fricassee "celebrates traditional French cooking methods, where chicken is browned, mushrooms are sautéed, and a creamy sauce is created using ingredients like butter, flour, chicken broth, and some white wine," she adds. Included on Julia Child's list of favorite recipes, this dish is certainly fancy enough to serve when you have company coming.
While Manolova prefers bone-in chicken thighs and drumsticks for this preparation, boneless chicken breasts will work too. Just remember that these will cook faster, "so you'll need to adjust the cooking time accordingly" in order to avoid the meat drying out, she says. Simply put them into the sauce later than the recipe instructs, or, if the boneless breasts are on the thicker side, consider butterflying or pounding them slightly to ensure even cooking."
Collect the ingredients for this classic chicken and mushroom fricassee
To make this dish, Manolova uses bone-in chicken thighs and drumsticks. As for the mushrooms, she opts for white button but says that "you can definitely use different types of mushrooms to add unique flavors and textures." The other ingredients you'll need for this fricassee include butter, an onion, bay leaves, thyme, garlic, flour, white wine, chicken stock, heavy cream, parsley, and some salt and pepper for seasoning.
Brown the chicken
Sprinkle the chicken pieces with 1 teaspoon salt and ¼ teaspoon pepper. Melt the butter in a frying pan over a burner set to medium-high, then put the chicken in with the skin side facing down. Manolova advises, "When searing chicken pieces, make sure the skillet is hot enough before adding the chicken," as she says this helps to make the skin crusty and prevent it from sticking to the pan.
Cook the chicken for about 3 or 4 minutes until the skin looks golden brown, then turn the pieces over and cook them for 3-4 more minutes. You may need to do this in 2 or 3 batches, as Manolova explains that crowding the pan "can lead to steaming rather than searing."
Make the mushroom sauce
Remove the chicken from the pan once it has browned, then turn the burner heat down to medium and toss in the onion, bay leaves, thyme, and mushrooms. Sir everything up, then let it cook for about 5 minutes.
Mix in the garlic and flour and allow a minute more to cook these new additions, then pour in the wine and chicken stock. Use these liquids to de-glaze the pan by scraping up all of the browned bits on the surface.
Simmer the chicken in the sauce
Return the chicken to the pan, this time with the skin facing up. Put a lid on the pan (or a piece of foil, if that particular pan doesn't have one that fits), turn the burner to low, and let the chicken simmer for 10 minutes. At this point, remove the cover, then allow the chicken another 15 minutes to cook.
Add the cream
Once the cooking time is up, take the chicken out of the pan once more and stir the rest of the salt and pepper and the cream into the sauce. Put the chicken back in, simmer the dish for 5 more minutes, then sprinkle it with parsley and eat it while it's hot. If you'd like a starchy side for your fricassee, Manolova says "this dish pairs perfectly with mashed potatoes, rice, or pasta."
Any leftovers should be cooled to room temperature and then refrigerated for up to 4 days. You can also freeze them for longer storage, although Manolova notes that "it's a good idea to freeze the chicken and sauce separately" for a smoother thawing and reheating process on the stovetop.
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- 12 ounces white button mushrooms
- 3 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Season the chicken thighs and drumsticks all over with 1 teaspoon salt and ¼ teaspoon pepper.
- Melt the butter in a large skillet over medium-high heat.
- Cook the chicken with the skin side facing down for about 3-4 minutes or until the skin appears golden brown. (You may need to do this in 2-3 batches so as not to overcrowd the pan.)
- Turn the chicken pieces over and cook them for 3-4 minutes on the other side.
- Remove the chicken from the pan, set it aside, and reduce the heat to medium.
- Put the onion, bay leaves, and thyme in the pan, then stir in the mushrooms and cook the vegetables for about 5 minutes.
- Stir in the garlic and flour and cook for another minute.
- Stir in the wine and chicken stock, scraping up any browned bits from the bottom of the pan.
- Put the chicken back into the pan with the skin side up, cover with a lid, reduce the heat to low, and simmer in the sauce for 10 minutes.
- Remove the lid and cook the chicken for 15 more minutes.
- Remove the chicken once more, then stir the remaining salt and pepper into the sauce, along with the cream.
- Return the chicken to the pan and simmer it for another 5 minutes.
- Sprinkle the parsley over the chicken before eating it warm.
| Calories per Serving | 940 |
| Total Fat | 65.3 g |
| Saturated Fat | 24.6 g |
| Trans Fat | 0.6 g |
| Cholesterol | 368.9 mg |
| Total Carbohydrates | 18.2 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 6.0 g |
| Sodium | 1,356.7 mg |
| Protein | 63.3 g |
