Everyday Kitchen

French · Dinner

Chicken Fricassee

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Fricassee is a French dish. Keep the cream sauce at a gentle simmer.

Prep
20 min
Cook
50 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Fricassee.
Representative photograph of Chicken Fricassee. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 7 min

  1. Heat butter from 800 g chicken thighs, 40 g butter, 150 g onion, chopped, 250 g mushrooms, sliced, 25 g plain flour; lightly brown chicken 6 minutes and remove. Cook onion and mushrooms 7 minutes; stir in flour.

Simmer · About 30 min

  1. Add 150 ml white wine, 400 ml chicken stock, 1 tsp thyme and chicken; simmer covered 30 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 2 min

  1. Stir in 150 ml cream, 20 ml lemon juice, 15 g parsley over low heat for 2 minutes.

Tips

  • Keep the cream sauce at a gentle simmer.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use stock instead of wine.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Fricassee one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Fricassee?

Keep the cream sauce at a gentle simmer.

What can I substitute in Chicken Fricassee?

Use stock instead of wine.

Can I prepare Chicken Fricassee ahead?

Prepare the measured ingredients for Chicken Fricassee one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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