Poulet à la Fricassée = Weeknight Chicken Dinner Goals!
Think of Chicken Fricassé as the comfort-food cousin to coq au vin blanc—succulent chicken thighs in a velvety white-wine cream sauce studded with smoky bacon, earthy mushrooms, and sweet shallots.
Your Menu Plan
Kick off your French bistro dinner at home with my foolproof steak tartare, then spoon white wine braised chicken thighs over fluffy mashed potatoes with crisp-tender green beans almondine on the side.
Finish with a generous scoop of light as air French chocolate mousse with whipped cream. Et voila! Dinner is served.
My Best Tips
- Room-temp chicken = even browning. Cold meat steams instead of sears.
- Take your time on the first side. The chicken will naturally release when the skin is perfectly rendered and golden—don’t force it.
- Keep the skin above the liquid. This ensures it stays crisp while the meat braises underneath.
- Add cream off the heat. High heat can cause cream to split; fold it in once the simmer subsides for a glossy finish.
Step-by-Step Overview
Full instructions can be found in the recipe card below.
Pro tip: Use a wide skillet or braiser: It allows the chicken to brown evenly and provides enough space for building the sauce.
If you plan to use boneless chicken thighs, reduce braise time to ~8 minutes. Chicken breasts will cook faster (check at 6-7 minutes) and won’t be quite as rich, but the creamy sauce keeps them moist.
Make The Most Of The Cream Sauce!
This rustic, bistro-style chicken begs to be served over something that can soak up all that dreamy sauce. If you’re not in the mood for potatoes, try serving over creamy polenta, buttered egg noodles, or simply alongside crusty French bread.
Wine Pairing
Don’t forget a glass of that same white wine you used in the sauce—it’s a natural pairing! I recommend a Chardonnay or White Burgundy (my favorite!), though a glass of Viognier would also be lovely.
Not All Bacon Was Created Equal
This should go without saying, but bacon brands absolutely vary in saltiness. The first time I tested this, I had to season the sauce aggressively because the bacon was mild and not very salty.
During the next round of testing, the creamy white wine sauce was way too salty, and it was because I had used a different, saltier brand of bacon. Please, please taste the sauce before returning the chicken and again before serving. Seasoning in layers is the way to go!
Braised chicken fricassé is the kind of meal that makes you pause between bites, sip your wine, and say “wow, this is good.” One bite and I’m certain you’ll agree. Did you make this braised chicken thigh recipe? Be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below with your feedback!
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Braised Chicken Fricassé in White Wine Sauce
Video
Equipment
Ingredients
Ingredients
- 5-6 chicken thighs, bone in, skin on (about 3½-4 lbs – you can also use a whole chicken cut up)
- 1½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp olive oil
- 2 Tbsp (28g) unsalted butter
- 3 strips of bacon, cut into lardons (thin strips)
- 8 oz small cremini or white button mushrooms, halved or quartered
- 8-10 medium shallots, peeled and halved lengthwise
- 3 cloves of garlic, peeled and minced
- 2 Tbsp all-purpose flour
- ½ cup (120ml) dry white wine
- 1½ cups (355ml) low-sodium chicken broth
- 6 sprigs fresh thyme
- 1 dried bay leaf
- ¼-½ cup (60-120ml) heavy cream
- Fresh parsley, finely chopped
- Flaky sea salt
For Serving
- Mashed potatoes
- Side salad or roasted veggies
- Crusty baguette
Instructions
- Season the chicken. Pat the chicken dry, then generously season on both sides with 1 tsp kosher salt and ¼ tsp black pepper. Allow to sit out at room temperature for 15-20 minutes prior to cooking.
- Sear the chicken. Heat a large stainless steel or cast-iron skillet over medium-high heat, then add 2 Tbsp olive oil and 2 Tbsp unsalted butter. When hot, add the chicken skin side down, then cook undisturbed until golden brown, about 8-10 minutes. When the chicken easily releases from the pan, use tongs to carefully flip each piece then cook for another 5-6 minutes. Transfer to a large plate.
- Add bacon, shallots, and mushrooms. To the pan, add bacon lardons and cook, stirring occasionally, until they begin to crisp up, about 3-5 minutes. Add 8oz mushrooms and halved shallots, then season with ½ tsp kosher salt. Continue cooking for another 4-6 minutes, stirring occasionally. Add 3 cloves of chopped garlic, then cook for 1 minute more.
- Stir in flour. Add 2 Tbsp all-purpose flour, then stir continuously for 1 minute, until the flour has cooked down and been absorbed.
- Make the sauce. Pour in ½ cup of dry white wine, stir well, then bring to a simmer. Add 1½ cups of chicken broth, stir well, then return the chicken (skin side up) to the pan. Nestle the fresh thyme and dried bay leaf into the sauce. Bring the liquid to a simmer.
- Simmer. Reduce the heat to medium low, then cover with a lid. Cook for 12-15 minutes, or until the chicken is fully cooked through. Carefully transfer the chicken back to the plate, stir in ¼ – ½ cup of cream, depending on how creamy you prefer the sauce. I like it less thick, so I only use ¼ cup. Taste and adjust seasoning, adding more salt or pepper if needed. Return the chicken to the pan once more, then sprinkle with chopped fresh parsley.
- To serve: Plate a chicken thigh and spoonfuls of sauce on top of mashed potatoes, sprinkle with a little flaky sea salt, then enjoy with a crisp salad or roasted veggies on the side. A little crusty bread is always welcome too!
Notes
- Store leftovers in a fridge for 3-4 days.
- Freeze in a freezer-safe bag (for up to 2 months), pressing out air; thaw overnight in fridge.
- To reheat: Warm gently in a covered pan over medium-low for about 8-10 minutes, adding a splash of broth to loosen. Finish with a drizzle of fresh cream if desired.
Nutrition
Photography by Jo Harding.
Just coming off a trip from France, and craving the food that from the region. This recipe hit all the marks, absolutely amazing flavors & textures. We paired it with cooked mixed grains vs mashed potatoes because…well, summer. But definitely will make with potatoes in the fall. This will be on repeat at our home. Thank you!
I am so thrilled to hear this, Laura! It’s such a beautiful recipe. I agree, serving this chicken with potatoes in the fall would be heavenly. Thanks for the feedback! Cheers, Ari