Braised Chicken Fricassé in White Wine Sauce
There’s something timeless and comforting about this Chicken Fricassé—a French-inspired dish where golden seared chicken is gently braised in a luxurious, creamy white wine sauce with mushrooms, shallots, garlic, and smoky bacon. It’s rustic yet elegant, homey yet worthy of a dinner party, and surprisingly easy to pull off for a weeknight meal.
Servings: 6 servings
Calories: 454kcal
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
Serving: 1chicken thigh with sauce | Calories: 454kcal | Carbohydrates: 11g | Protein: 19g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 693mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
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