Chicken Fricassée with Mushrooms: A Simple French Classic for Cozy Nights
Chicken fricassée with mushrooms is a classic French recipe that blends juicy chicken pieces, earthy mushrooms, and a silky, aromatic sauce. This dish is warming, light, and easy enough for a weeknight, but feels special enough for guests. With just a few steps, you’ll have an elegant meal that brings comfort and flavor to your table.
Ingredients
- 4 chicken thighs or breasts, cut into chunks
- 250g fresh mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil or butter
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1/2 cup heavy cream
- 1 tablespoon flour
- Salt and pepper
- A handful of fresh parsley
Instructions
Start by heating your olive oil or butter in a large pan over medium heat. Add the chicken pieces and cook for about five minutes, just until they’re lightly browned on all sides. Remove the chicken and set aside—this helps it stay tender as you build your sauce.
In the same pan, add your diced onion and cook for three minutes, letting it soften and turn golden. Stir in the garlic and cook for one minute more, just until fragrant. Now add the sliced mushrooms, cooking everything together for about five minutes as the mushrooms soften and release their juices.
Sprinkle the flour over the chopped vegetables and mushrooms. Stir gently for a minute, so the flour mixes and thickens with the pan juices. Pour in the white wine and chicken broth, whisking to make a smooth, light sauce. Season the mixture with salt and pepper, and bring it to a gentle simmer.
Return the browned chicken pieces to the pan, nestling them into the sauce. Cover the pan and cook on low heat for about 20 minutes, letting all the flavors mingle and the chicken become perfectly tender. If the sauce starts to get too thick, add a splash of broth or water.
Uncover the pan and pour in the heavy cream, stirring gently as it blends into the sauce, turning everything smooth and silky. Let the fricassée simmer for five more minutes, so the sauce thickens just enough to cling to the chicken and mushrooms. Taste and adjust salt and pepper as needed.
Scatter the chopped fresh parsley over the finished dish for a burst of color and freshness. Serve your chicken fricassée hot, straight from the pan, alongside steamed rice, buttered noodles, or crusty bread. Every bite is creamy, flavorful, and comforting—the perfect meal for cozy evenings at home.
This lighter, pared-down chicken fricassée with mushrooms recipe shows how simple steps lead to French kitchen magic. With its tender chicken, rich sauce, and earthy mushrooms, it’s sure to become a favorite you’ll make again and again!
