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Delicious Easy Chicken Fricassee, a creamy French stew with tender chicken and mushrooms.

Easy Chicken Fricassee

A cozy and fancy French creamy white stew that is made with chicken, vegetables, and a light cream sauce, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stew
  • 4 pieces Chicken thighs or breasts Thighs are preferred for tenderness.
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Butter or olive oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 medium Carrots, sliced
  • 2 stalks Celery, sliced (optional)
  • 8 ounces Mushrooms, sliced
  • 2 tablespoons Flour For thickening.
  • 4 cups Chicken broth
  • 1 leaf Bay leaf
  • 1 teaspoon Thyme (dried)
  • 1 cup Heavy cream or half and half
  • 1 whole Egg yolk (optional) Makes it extra silky.
  • 1 tablespoon Lemon juice A small squeeze at the end.
  • 2 tablespoons Parsley for serving Chopped.

Method
 

Preparation
  1. Season the chicken with salt and pepper. Warm a big pot or deep skillet and add butter or oil.
  2. Brown the chicken for a few minutes on each side, then take it out and set it on a plate.
  3. In the same pot, add onion, carrots, celery, and mushrooms. Stir and let them soften. If the pot looks dry, add a tiny bit more butter.
  4. Add garlic and cook for about 30 seconds, just until it smells good.
  5. Sprinkle flour over the veggies and stir well. Cook it for a minute to avoid a raw taste.
  6. Slowly pour in chicken broth while stirring until smooth. Toss in the bay leaf and thyme.
  7. Put the chicken back in, along with any juices from the plate. Bring to a gentle simmer, then cover and cook until the chicken is tender (25 to 35 minutes).
  8. Stir in the cream. For a velvety texture, mix one egg yolk with a couple spoonfuls of hot broth in a small bowl, then stir back into the pot.
  9. Taste and adjust with more salt, pepper, and a squeeze of lemon. Finish with parsley.

Notes

Use chicken thighs for juiciness. Keep the simmer gentle to avoid tough chicken. Do not rush adding flour and cream to maintain sauce texture.