Name: Chicken Fricassee (Quick French Chicken Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 700g / 1.4 lb chicken thigh fillets, cut into large 5cm/2” pieces; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 tbsp butter; 2 garlic cloves, minced; 1 onion, finely chopped; 1 carrot, peeled and sliced; 200g / 7 oz mushrooms, halved if small or quartered; 2 tbsp flour (plain/all-purpose); 1/4 cup dry white wine; 2 cups chicken stock/broth, low sodium; 1/2 cup thickened/heavy cream; 2 tsp Dijon mustard; 1/2 tsp dried thyme; 2 bay leaves; 2 tbsp parsley, finely chopped (garnish)

Why You’ll Love Chicken Fricassee (Quick French Chicken Stew) Recipe

Chicken Fricassee delivers comforting French flavours with minimal fuss. The creamy mushroom sauce pairs beautifully with juicy, tender chicken, and the dish comes together quickly without hours of slow cooking. It strikes the perfect balance between homey and refined, making it excellent for both everyday dinners and relaxed dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (skin-on, bone-in, such as thighs and drumsticks)
salt and black pepper
unsalted butter
mushrooms (white or cremini)
brown onions
garlic cloves, minced
bay leaf
thyme (fresh or dried)
all-purpose flour
white wine (dry, such as Chardonnay)
chicken stock (low sodium)
heavy or thickened cream
parsley, chopped

Directions

Pat the chicken pieces dry and season with salt and pepper.
In a large skillet or heavy pot over medium-high heat, melt the butter. Brown the chicken skin-side down until golden, then flip and brown the other side. Remove and set aside.
In the same pot, add mushrooms, onions, bay leaf, and thyme. Cook until the mushrooms are lightly golden and onions have softened.
Add minced garlic and cook briefly. Sprinkle flour over the vegetables and stir to combine, cooking for a minute to remove the raw flour taste.
Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pot, skin side up. Bring to a simmer, cover, and cook for about 10 minutes.
Uncover and simmer for about 20 minutes more to reduce the sauce and finish cooking the chicken.
Remove the chicken again, stir in the cream, then return the chicken to the sauce. Sprinkle with chopped parsley and serve.

Servings and timing

Servings: 4–6
Prep time: 20 minutes
Cook time: 30–40 minutes
Total time: 50–60 minutes

Variations

Boneless chicken: Use thighs or breasts, but reduce cooking time to prevent drying out.
Vegetable additions: Add carrots, peas, or green beans. Add tender veggies in the last 10–15 minutes of cooking.
Wine substitute: Omit wine and use additional chicken stock for a non-alcoholic version.
Dairy-free: Use olive oil in place of butter and substitute coconut cream or a plant-based alternative for the heavy cream.
Herb swap: Tarragon or rosemary can replace thyme for a different flavor profile.
Mushroom-free: Omit mushrooms if preferred, or replace with chopped zucchini or bell peppers.
Spicy twist: Add a pinch of red pepper flakes for subtle heat.
Lemony version: Add a squeeze of fresh lemon juice just before serving for brightness.
Slow cooker adaptation: Brown chicken and vegetables, then transfer to a slow cooker. Cook on low for 4–5 hours.
Gluten-free: Use cornstarch or gluten-free flour to thicken the sauce instead of all-purpose flour.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for 3–4 days. The sauce may thicken in the fridge.
Freezing: Store in a freezer-safe container for up to 2–3 months. Note that the sauce texture may change slightly upon thawing.
Reheating: Warm gently on the stovetop over low heat. Add a splash of cream or stock to loosen the sauce if needed.

FAQs

How do I know when the chicken is cooked?

The chicken is cooked when it reaches 75°C (165°F) internally and juices run clear when pierced.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well. They cook faster, so reduce the simmering time accordingly.

What can I serve with Chicken Fricassee?

This dish pairs beautifully with mashed potatoes, rice, egg noodles, or crusty bread to soak up the creamy sauce.

Can I make this dish without wine?

Yes. Simply replace the wine with extra chicken stock for a delicious alcohol-free version.

Can I add other vegetables to the stew?

Definitely. Carrots, peas, or even baby potatoes make great additions. Adjust cooking time based on the vegetables used.

How do I thicken the sauce more?

Simmer the sauce uncovered for longer, or mix a little cornstarch with cold water and stir it in for a quicker fix.

Is Chicken Fricassee good for meal prep?

Yes. It stores and reheats very well, making it a great choice for meal prepping ahead of the week.

Can I make this recipe gluten-free?

Yes. Substitute the flour with gluten-free all-purpose flour or use cornstarch as a thickener.

How do I make this recipe dairy-free?

Use olive oil instead of butter and a non-dairy cream substitute like coconut milk or soy cream.

What’s the difference between Chicken Fricassee and Coq au Vin?

Chicken Fricassee is a white stew made with cream, while Coq au Vin is made with red wine, often includes bacon, and has a deeper, richer flavor.

Conclusion

Chicken Fricassee is a satisfying and elegant French-inspired stew that brings warmth and flavor to the table. With its creamy mushroom sauce, tender chicken, and rich herb-infused broth, it’s the perfect one-pot meal to enjoy on a cozy night in or when entertaining guests. Simple yet refined, it’s sure to become a staple in your kitchen.