Creamy Chicken Fricassee

Name: Creamy Chicken Fricassee
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 3 lbs bone in, skin on chicken thighs and drumsticks; Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 8 oz mushrooms, sliced; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 cloves garlic, minced; 1/4 cup all purpose flour; 1/2 cup dry white wine; 2 cups chicken broth; 1/2 cup heavy cream; 2 sprigs fresh thyme; Fresh parsley for garnish

A cozy French classic featuring golden chicken and mushrooms in a silky cream sauce.

By Enzo81 Kitchen· French· October 14, 2026

enzo81.xyz

Prep

20 minutes

Cook

50 minutes

Total

1 hour 10 minutes

Serves

This is one of those meals that feels fancy but is actually quite simple to pull together. It is basically a cross between a sauté and a stew, giving you the best of both worlds with crispy skin and tender meat.

I love making this on a Sunday afternoon when I want something cozy. Using bone in chicken thighs really helps the sauce develop a deep flavor that you just cannot get with plain boneless pieces.

Ingredients

3 lbs bone in, skin on chicken thighs and drumsticks
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
1 medium onion, diced
2 carrots, peeled and sliced
2 cloves garlic, minced
1/4 cup all purpose flour
1/2 cup dry white wine
2 cups chicken broth
1/2 cup heavy cream
2 sprigs fresh thyme
Fresh parsley for garnish

12Instructions

1
Season the chicken pieces well with salt and pepper on all sides.
2
Heat the olive oil in a large deep skillet or Dutch oven over medium high heat.
3
Brown the chicken in batches for about 5 minutes per side until the skin is golden, then remove and set aside.
4
Drain most of the fat from the pan and melt the butter in the same skillet.
5
Add the mushrooms, onion, and carrots, cooking for about 8 minutes until they soften and start to brown.
6
Stir in the garlic and cook for just a minute until it smells wonderful.
7
Sprinkle the flour over the vegetables and stir it in for about 2 minutes to cook off the raw flour taste.
8
Pour in the white wine and scrape the bottom of the pan to get all those tasty browned bits loose.
9
Slowly whisk in the chicken broth and add the thyme sprigs to the pan.
10
Place the chicken back into the skillet, skin side up, and let it simmer on low for about 30 minutes until the chicken is cooked through.
11
Remove the chicken once more and stir the heavy cream into the sauce until it is smooth and thick.
12
Return the chicken to the pan, garnish with fresh parsley, and serve warm.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. It tastes even better the next day as the flavors settle. Try serving it over mashed potatoes or buttered noodles to catch every drop of that delicious sauce.

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