Chicken Fricassee

Recipe at a glance

• Estimated yield: 4–6 servings
• Prep: about 20 minutes
• Cooking: about 60 minutes
• Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
• Total: about 80 minutes

Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.

Chicken Fricassee is a classic French dish that combines braised chicken with a creamy white sauce. The term “fricassee” is derived from the French words “frire” (to fry) and “casser” (to break), which describe the cooking method of browning the chicken and then simmering it in a flavorful liquid. The dish is typically made with chicken pieces, onions, and mushrooms, and the sauce is thickened with a roux or a liaison of egg yolks and cream. Chicken Fricassee is often served with rice, potatoes, or crusty bread.

Recipe for Chicken Fricassee:

Ingredients

• 1 whole chicken, cut into pieces
• Salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 oz button mushrooms, cleaned and quartered
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup dry white wine
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 cup heavy cream
• 2 pasteurized egg yolks
• Chopped fresh parsley, for garnish

Instructions

1. Season the chicken pieces with salt and pepper. In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium-high heat. Add the chicken pieces and brown on all sides, working in batches if necessary. Remove the chicken and set aside.
2. In the same pan, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute. Stir in the mushrooms and cook until they release their moisture, about 5-7 minutes.
3. Sprinkle the flour over the onions and mushrooms, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth and white wine, ensuring there are no lumps. Add the bay leaf and thyme, and bring the mixture to a simmer.
5. Return the chicken pieces to the pan, cover, and reduce the heat to low. Simmer for 45 minutes, or until the chicken is cooked through and tender.
6. In a small bowl, whisk together the heavy cream and egg yolks. Temper the mixture by slowly adding a ladle of the hot cooking liquid while whisking continuously.
7. Remove the pan from the heat and stir the tempered cream mixture into the sauce. Discard the bay leaf and adjust the seasoning with salt and pepper to taste.
8. Serve the Chicken Fricassee over rice, potatoes, or with crusty bread, garnished with chopped fresh parsley.

This Chicken Fricassee recipe offers a delicious and comforting meal with tender, braised chicken in a rich, velvety sauce. The combination of flavors and textures make it a perfect dish for a family dinner or a special occasion.

Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.

Doneness check

Before adding the egg-and-cream liaison, check the thickest chicken pieces reach 165°F (74°C).

Storage and serving

Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.

Sources and further reading

• FDA guidance for egg-containing dishes

Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.