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:


  • 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 egg yolks
  • Chopped fresh parsley, for garnish


  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.