Creamy Chicken Fricassee: A French Classic

Golden-seared chicken simmered in a velvety white wine sauce with mushrooms, peas, and herbs — rustic comfort with timeless charm.

There’s something timeless about a skillet full of tender chicken, bathed in a rich, velvety sauce and surrounded by hearty vegetables. This Creamy Chicken Fricassee is pure comfort — a dish that feels like a Sunday dinner from another century, yet fits beautifully into the modern kitchen.

Fricassee (pronounced frick-uh-see) is a classic French dish dating back to the 1300s — a halfway point between sauté and stew. Chicken is gently browned, then finished in a white wine and cream sauce infused with aromatics. The result? Deeply layered flavor that feels both rustic and refined.

What we love about this version is its textural contrast: golden seared chicken skin gives way to fall-apart tender meat; earthy mushrooms and sweet peas dance in a delicate, sage-scented cream that feels like a first snowfall in a warm cabin.

Chef’s Notes & Kitchen Tips

• Brown first, simmer slow: For the best flavor, always sear the chicken until golden before introducing it to the sauce. It builds fond (those brown bits) for maximum depth.
• Don’t rush the simmer: Let it go low and slow. The magic happens when the flavors marry gently.
• Customize the base: No cream? Use full-fat coconut milk or thick cashew cream for a dairy-free version that’s just as indulgent.
• Leftover hack: Shred leftover chicken and serve over buttered noodles or toast points for a next-day lunch.

Creamy Chicken Fricassee

---

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt & black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion or 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 cup cremini or button mushrooms, sliced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/4 cup dry white wine (optional)
• 2 tablespoons flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• Fresh sage leaves (for garnish)

Instructions

1. Sear the Chicken:
   • Season chicken with salt and pepper.
   • In a large skillet, heat olive oil and sear the chicken skin-side down until golden brown (about 5–7 minutes). Flip and cook another 5 minutes. Remove and set aside.
2. Sauté the Vegetables:
   • In the same skillet, melt the butter.
   • Add onions and garlic, cook until soft.
   • Add mushrooms and carrots, cook until slightly browned (5 minutes).
3. Deglaze and Thicken:
   • Add white wine if using; let it reduce by half.
   • Sprinkle flour over the vegetables, stir and cook for 1–2 minutes.
   • Gradually pour in chicken stock while stirring, then add cream. Simmer until thickened.
4. Simmer Chicken:
   • Return chicken to the pan, cover, and simmer on low heat for 25–30 minutes until chicken is cooked through.
5. Finish & Serve:
   • Add peas during the last 5 minutes of cooking.
   • Garnish with fresh sage and serve hot.

---