French Stewed Chicken Recipe | Chicken Fricassee

Drizzle olive oil over chicken drumsticks and thighs and massage them.

Season both sides of the chicken with salt and pepper.

Heat a cast iron pan and melt unsalted butter.

Sear the chicken in the pan until it has a nice crust, then flip to sear the other side.

Remove the chicken from the pan after searing.

Add sliced onions and sliced mushrooms to the pan and cook down.

Add minced garlic and combine with the onions and mushrooms.

Sprinkle in all-purpose flour and let it cook to avoid a raw taste.

Add chicken broth and dry white cooking wine to the pan and bring to a simmer.

Reintroduce the seared chicken to the pan and let it bubble up.

Add fresh thyme and bay leaves to the pan and cover to let it simmer for about 15 minutes.

Stir the mixture and remove the chicken to add heavy cream, mixing well.

Return the chicken to the pan and let it bubble up again.

Sprinkle parsley on top before serving.

Equipment Needed

Spice Level:

Dietary