This Chicken Fricassee recipe features succulent chicken thighs simmered in a creamy, flavorful sauce made with white wine, fresh thyme, and aromatic vegetables. With tender, golden-brown chicken and a rich, thickened sauce, this dish is perfect for a cozy dinner or special occasion. It’s easy to make, yet feels indulgent, making it ideal for weeknight meals or dinner parties. Serve this comforting chicken fricassee with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

Ingredients
- 3 pounds chicken thighs (see Notes)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion (chopped)
- 3 garlic cloves (minced)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (see Notes)
- ½ cup heavy cream
- 3 teaspoons fresh thyme
- 1 bay leaf
- ¼ cup fresh parsley (chopped)
Instructions
- Season and Brown the Chicken: Season both sides of the chicken thighs with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken thighs and cook for 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Lower the heat to medium and add the chopped onion, garlic, carrots, and celery to the skillet. Sauté for 5-8 minutes, or until the vegetables are soft and fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Pour in the white wine and heavy cream, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer. Let the sauce cook for about 2 minutes, or until it thickens.
- Cook the Chicken: Return the browned chicken thighs to the skillet. Add the thyme and bay leaf, then cover the skillet and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Garnish and Serve: Remove the bay leaf and sprinkle the dish with fresh chopped parsley before serving.
Why You’ll Love This Recipe
Chicken Fricassee is a comforting, hearty dish that’s both rich and flavorful. The tender chicken thighs are simmered in a creamy, aromatic sauce made with fresh thyme, garlic, and vegetables. The addition of white wine adds depth and complexity to the sauce, making this a dish that feels indulgent but is easy to prepare. It’s perfect for a family dinner or any occasion where you want something comforting yet elegant.
Tips
- Chicken Thighs vs. Chicken Breasts: Chicken thighs are ideal for this recipe because they are flavorful and stay tender when cooked in the sauce. However, you can substitute chicken breasts if preferred, but the cooking time will be shorter.
- Thickening the Sauce: If the sauce doesn’t thicken to your liking, you can simmer it longer or stir in a bit more flour mixed with water to thicken.
- Adjusting the Flavor: Taste the sauce before serving and add extra salt, pepper, or herbs if needed. You can also squeeze in some lemon juice for a burst of freshness.
Variations and Substitutions
- Vegetable Add-ins: Try adding mushrooms, peas, or bell peppers for extra flavor and color.
- Herb Substitutes: If you don’t have fresh thyme, dried thyme can be used in smaller amounts. You can also experiment with rosemary or oregano for different flavor profiles.
- Heavy Cream Alternatives: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
FAQs
- Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken thighs, but you’ll need to cook them longer, around 30-35 minutes, to ensure they’re fully cooked.
- Can I make this recipe ahead of time? Yes, you can prepare the dish ahead of time and reheat it before serving. It actually tastes even better the next day as the flavors have time to meld.
- What type of white wine should I use? A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio works best in this recipe.
Serving Suggestions
- Side Dishes: Serve Chicken Fricassee with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Roasted or steamed vegetables like green beans, asparagus, or broccoli make great sides.
- Salads: A light, crisp salad with a lemony vinaigrette is a great way to balance the richness of the dish.
- Wine Pairing: Pair this dish with a glass of the same dry white wine used in the recipe for a cohesive dining experience. A Chardonnay or Sauvignon Blanc would complement the creamy sauce beautifully.
Chicken Fricassee
6
servings5
minutes25
minutesIngredients
3 pounds chicken thighs (see Notes)
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion (chopped)
3 garlic cloves (minced)
1 carrot (chopped)
1 celery stalk (chopped)
2 tablespoons all-purpose flour
½ cup dry white wine (see Notes)
½ cup heavy cream
3 teaspoons fresh thyme
1 bay leaf
¼ cup fresh parsley (chopped)
Directions
- Season and Brown the Chicken: Season both sides of the chicken thighs with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken thighs and cook for 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Lower the heat to medium and add the chopped onion, garlic, carrots, and celery to the skillet. Sauté for 5-8 minutes, or until the vegetables are soft and fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Pour in the white wine and heavy cream, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer. Let the sauce cook for about 2 minutes, or until it thickens.
- Cook the Chicken: Return the browned chicken thighs to the skillet. Add the thyme and bay leaf, then cover the skillet and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Garnish and Serve: Remove the bay leaf and sprinkle the dish with fresh chopped parsley before serving.
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