Chicken Fricassee
Tender, fall-off-the-bone chicken pieces gently simmered in a creamy white wine sauce with pearl onions and mushrooms. This classic French-American one-pot comfort dish feels elegant but comes together simply, with a rich velvety gravy that's perfect spooned over rice or mashed potatoes.
For 4 servings
- prep · ~15 min
Season and brown the chicken.
1.Pat chicken thighs dry with paper towels and season both sides with half the salt and pepper.2.Melt 2 tablespoons butter in a Dutch oven over medium-high heat.3.Place chicken skin-side down and sear until golden brown, about 5-6 minutes per side.4.Transfer browned chicken to a plate and set aside. - saute · ~11 min
Sauté the vegetables.
1.Add remaining 1 tablespoon butter to the same pot and reduce heat to medium.2.Add pearl onions and cook until lightly caramelized (4-5 minutes).3.Add mushrooms, carrots, and celery and sauté until mushrooms release moisture (5-6 minutes).4.Add minced garlic and cook until fragrant (30 seconds). - prep · ~2 min
Build the roux.
1.Sprinkle flour over the vegetables and stir continuously.2.Cook the flour-vegetable mixture for 2 minutes to eliminate raw flour taste. - simmer · ~40 min
Deglaze and simmer.
1.Pour in white wine while scraping the bottom of the pot to release browned bits.2.Add water, bay leaves, and thyme sprigs. Stir to combine.3.Return chicken thighs and any accumulated juices to the pot.4.Bring to a gentle simmer, cover with lid slightly ajar, and cook for 35-40 minutes until chicken is tender.TIPKeep the liquid at a gentle bubble, not a rolling boil, for tender chicken. - prep · ~7 min
Remove chicken and finish the sauce.
1.Transfer chicken to a clean plate and discard bay leaves and thyme stems.2.Skim excess fat from the surface of the cooking liquid if desired.3.Whisk in heavy cream and simmer sauce uncovered for 5 minutes to thicken slightly. - mix · ~3 min
Temper the egg yolks and enrich the sauce.
1.Whisk egg yolks with lemon juice in a small bowl.2.Slowly ladle about 1/2 cup of the hot sauce into the egg mixture, whisking constantly.3.Pour tempered egg mixture back into the pot, whisking continuously.4.Cook on low heat for 1-2 minutes until sauce is silky and coats the back of a spoon. Do not let it boil.TIPDon't skip tempering — adding eggs directly to hot liquid will scramble them. Whisk constantly with the heat low. - assemble · ~2 min
Return chicken to the pot.
1.Place chicken thighs back into the sauce.2.Spoon sauce over the chicken and warm through for 2 minutes.3.Season with remaining salt to taste. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken thighs very dry before searing to ensure a deep golden crust.
- 2Don't crowd the pot when browning; work in batches if needed for even browning.
- 3Scrape the fond (browned bits) thoroughly when deglazing with wine for maximum flavor.
- 4Keep the simmer gentle during the 35-minute cook to prevent the chicken from toughening.
- 5Temper the egg yolks slowly by drizzling in hot sauce while whisking vigorously.
- 6Do not let the sauce boil after adding the egg-cream mixture or it will curdle.
- 7For make-ahead, cool completely and refrigerate; reheat gently over low heat, adding a splash of water or cream to loosen.
Adapt it for your goals.
Low-oil
Replace butter with 2 tablespoons olive oil for searing and sautéing, and use half-and-half instead of heavy cream to reduce fat while keeping the sauce creamy.
high proteinHigh-protein
Swap chicken thighs for boneless, skinless chicken breast and reduce simmer time to 20 minutes; add 1 cup of cooked chickpeas for extra protein and fiber.
jainJain
Omit garlic and onion entirely; use asafoetida (hing) for depth, replace heavy cream with full-fat coconut milk and egg yolk with 1 tablespoon cornstarch slurry for thickening.
veganVegan
Substitute chicken with large portobello mushroom caps or king oyster mushrooms, use vegan butter and plant-based cream, and replace egg yolk with 2 tablespoons cashew paste for richness.
Why this is on our healthy list.
Rich in Protein
Chicken thighs provide high-quality animal protein essential for muscle repair and satiety.
Vitamin A from Carrots
Carrots supply beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Antioxidants from Mushrooms
Button mushrooms contain selenium and ergothioneine, antioxidants that help protect cells from oxidative stress.
Source of Calcium and Phosphorus
Heavy cream and butter contribute calcium and phosphorus, supporting bone health.
Low-Carb Friendly Base
The sauce is naturally low in carbohydrates when served over cauliflower rice or steamed vegetables instead of grains.
Frequently asked questions
Yes, but reduce simmering time to 25-30 minutes and check for doneness earlier, as boneless thighs cook faster and can dry out.
