chicken fricassée

Chicken fricassée


Chicken fricassee is a classic French dish made by cooking chicken in a creamy white sauce. It typically involves sautéing pieces of chicken in butter, then simmering them in a white sauce that contains ingredients like onions, mushrooms, and sometimes vegetables. The dish is seasoned with herbs, often including tarragon, and is known for its rich and velvety texture. It is typically served over rice, noodles, or with crusty bread.

What is the fricassée sauce made of?

Fricassée sauce is a classic French sauce known for its creamy and savory characteristics. It is typically made from a combination of ingredients that include chicken or meat stock, white wine, cream, and often mushrooms. The sauce is usually thickened with a roux (a mixture of flour and fat) and then simmered to develop its rich flavor.

Herbs and seasonings like parsley, thyme, and sometimes lemon juice are used to enhance the taste. Fricassée sauce is commonly used in French cuisine to accompany various poultry or meat dishes, lending a velvety texture and delightful flavor to the meal.

What does “fricassee” mean?

The term “fricassée” refers to a cooking technique and a dish in French cuisine. It involves simmering pieces of meat (often poultry) in a liquid, such as stock or white wine, along with aromatic ingredients like onions, herbs, and sometimes mushrooms.

The key to a fricassée is that the meat is first browned in butter or oil and then slowly braised in the liquid until it becomes tender. This method of cooking results in a flavorful, stew-like dish with a rich, creamy sauce. Fricassée is often served with a garnish of fresh herbs and is a classic French preparation used for various meats, most commonly chicken or veal.

What is the difference between chicken stew and chicken fricassee?

The main difference between chicken stew and chicken fricassee lies in the cooking method and the consistency of the sauce. Chicken stew is a one-pot dish where chicken pieces are simmered with vegetables in a thick, hearty, and often chunky sauce, resulting in a rustic and substantial meal.

In contrast, chicken fricassee involves browning chicken pieces in butter or oil, followed by simmering them in a smoother, creamy sauce typically thickened with a roux. Fricassee offers a more refined and creamy texture, often incorporating white wine and a variety of aromatic ingredients, while chicken stew is heartier and simpler in its approach.

chicken fricassée

Chicken fricassée

Chicken fricassée is a classic French dish, known for its creamy, white sauce and tender, braised chicken.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 477 kcal


Chicken and braising

  • 1.5 kg chicken cut into pieces (you can use a mix of thighs, breasts, legs, etc.)
  • 30 ml 2 tablespoons olive oil or unsalted butter
  • Salt to taste
  • Pepper to taste
  • 150 ml dry white wine
  • 500 ml chicken stock
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 medium onion quartered
  • 2 carrots cut into chunks
  • 2 celery stalks cut into chunks

For the Roux (to thickens the sauce)

  • 30 g unsalted butter
  • 30 g all-purpose flour

For the vegetable garnish

  • 120 ml heavy cream
  • 1 egg yolk
  • Juice of 1/2 lemon or to taste
  • Freshly chopped parsley for garnish


  • Season the chicken pieces with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil or butter over medium-high heat and brown the chicken pieces. Remove and set aside.
  • Add the white wine to the pot to deglaze, scraping up any brown bits. Return the chicken to the pot and add the chicken stock, bay leaf, thyme, onion, carrots, and celery. Bring to a simmer, cover, and cook gently until the chicken is tender.
  • In a separate pan, melt the butter, then stir in the flour to make a roux. Cook gently without coloring, for about 2 minutes.
  • Sauté the pearl onions (and lardons/pancetta if using) until golden and cooked through. Sauté the mushrooms until they release their moisture and become golden.
  • Remove the cooked chicken and vegetables from the pot. Strain the cooking liquid and return it to the pot. Whisk in the roux and bring to a simmer to thicken. Then, blend the heavy cream and egg yolk in a bowl and slowly incorporate some of the hot cooking liquid to temper it. Gradually whisk this mixture back into the pot. Add the lemon juice, and adjust seasoning.
  • Return the chicken and all vegetables to the pot, warming everything through gently. Sprinkle with chopped parsley before serving.
Keyword European food, French food


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