Chicken Fricassee (Wine braised chicken)

Wine braised chicken fricassee in a bowl over mashed potatoes with gravy and vegetables spooned over.

5 from 1 vote

Chicken Fricassee (Wine braised chicken)

Rustic, creamy Chicken Fricassee is a cozy one-pot dinner where golden chicken simmers in a white wine sauce with mushrooms, carrots, and herbs. Finished with a splash of cream and Parmesan, this French-inspired dish feels vintage and comforting.

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Dish

Cuisine: French

Servings: servings

Calories: 224kcal

Author: Rachel

Cost: $16

Equipment

Enameled Pot or Deep Skillet

Ingredients

6 Bone-in Chicken Pieces with Skin about 2lbs
1 teaspoon Salt
1 teaspoon Ground Pepper
½ cup All Purpose Flour for dredging
2 ½ tablespoon Olive Oil
1 cup Carrots diced
½ cup Celery diced (1-2 ribs)
3 Garlic Cloves minced
2 teaspoon Dried Thyme
½ cup Yellow Onion diced
8 oz Mushrooms Cremini or Baby Bella, halved
1.5 cup Dry White Wine
1 cup Chicken Broth
¼ cup heavy cream
⅓ cup parmesan cheese

Instructions

Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.
In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until the skin turns a golden crust, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.
Reduce heat to medium. Reserve 1 tablespoon of the oil liquid in the pan and throw away the rest. In the same pan, add the carrots and celery, garlic, and thyme. Sauté until tender-crisp, stirring occasionally, about 4-5 minutes.
Add mushrooms, garlic, and onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
Add the wine and simmer for 2 minutes, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and allow to come back to a simmer.
Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.
Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.
Add parmesan and heavy cream, about 3 minutes. Serve immediately, garnished with parsley.

Video

Notes

The Deep Pan - My best friend for sautéing because it is nonstick, DEEP, and has a great fitting lid. It is perfect for this recipe to hold all the chicken and sauce while simmering.

Nutrition