by Chef Jean-Pierre
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Traditional Chicken Fricassee is a classic French dish that typically consists of chicken pieces simmered in a white wine sauce with mushrooms, and onions. I love serving it with mashed potatoes or even over polenta.
Chicken Fricassee is a popular choice for both casual and formal dinners. It can be made ahead of time and reheated, making it ideal for busy weeknights. Chicken Fricassee is also relatively easy to make, making it a great option when you want to impress your guests with a homemade meal.
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How to Make Chicken Fricassee – A Hearty French Chicken Stew Recipe
Today I’m going to show you an easy chicken recipe dish that is perfect for a family dinner night, Chicken Fricassee, a delicious French style chicken stew. Serve it alongside mashed potatoes or even a polenta!
While Chicken Fricassee may seem like a complicated recipe, it is actually quite easy to make. This Chicken Fricassee recipe is sure to become a family favorite. Give it a try, your family will thank you!
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Recipe Ingredients
- 4 tablespoons Sweet Butter
- 4 Chicken Thighs and 4 Legs bone-in and skinless (may use bone in breasts)
- I large Onion diced
- 1/4 pound small fresh Button Mushrooms quartered—not sliced
- 12 small Whole Garlic Cloves
- 1 tablespoon fresh Thyme Leaves chopped
- 1 tablespoon fresh Sage Leaves chopped
- 2 cups Chardonnay
- 2 cups Chicken Stock or enough to submerge the chicken
- 2 tablespoons fresh Lemon Juice
- 24 approximately Baby Carrots cut in half if larger then ¼ inch in diameter
- ¼ teaspoon Nutmeg freshly ground
- 1 cup Heavy Whipping Cream
- ¼ cup Flour to thicken
- Salt and Pepper to taste
- 2 tablespoons fresh Parsley chopped
Recipe Instructions
In a large sauté pan, heat 2 tablespoons butter.Brown the chicken pieces until golden on all sides.Reserve the chicken.
In a Dutch oven, heat 2 tablespoons butter. Add the onions and sauté until golden brown.Add the mushrooms, salt and pepper, and sauté for a fewminutes until they have released their water.Add the garlic, and when fragrant, add the thyme and sage, the Chardonnay, and reduce for 5 minutes or until about ½ reminds.
Add the chicken stock, lemon juice, carrots, nutmeg and cream.
Bring to a simmer and add the flour like the Chef did in the video.
Add chicken pieces (be sure to submerge the meat).Cook slowly for about 45 minutes to one houror until chicken comes off the bone easily.Adjust seasoning with salt and pepper to taste.
Sprinkle with finely chopped fresh parsley.Serve with mashed potatoes, egg noodles, or rice pilaf.
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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