Chicken Fricassée - The Classic French Chicken Stew (Super Easy One Pot Recipe)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options retain flavor without alcohol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter and can be made at home

Place chicken on a plate or cutting board and generously season with salt, pepper, and garlic powder.

Melt the butter in a large skillet over medium-high heat. Add chicken thighs and cook for 4 to 5 minutes per side until golden brown, then set chicken aside on a plate for use later.

Add the onion and sauté for 5 minutes until golden. Then add the mushrooms and bay leaves and continue to sauté for another 4-5 minutes.

Add garlic and stir through, cook until fragrant (about 1 minute), then add the flour and stir into the mixture.

Add the white wine and chicken stock. Add the dried thyme and stir through, scraping the bottom of the pot to release the flavor. Bring up to a boil, then reduce heat to a simmer.

Return chicken skin side up into the sauce. Simmer covered for around 10 minutes (add an extra 5 minutes if using large chicken pieces).

Remove the lid and leave the stew to gently simmer for a further 20 minutes.

Remove chicken to a plate. Add cream and stir through. Check seasoning and add some salt and pepper if required. If you want a thicker sauce, stir in some extra flour.

Return chicken to the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens