Chicken Fricassee (French White Wine Cream Braised Chicken)
Chicken fricassee is a French white braise where chicken thighs are lightly seared - just enough to firm the surface without deep browning - then set aside while mushrooms, onion, and garlic are sauteed in butter and dusted with flour to form a roux. Chicken stock is whisked in to dissolve the roux into a smooth base, the chicken returns for a twenty-five-minute covered simmer, and heavy cream is added for a final ten minutes of gentle reduction. The deliberately light sear is what distinguishes fricassee from darker braises; heavy browning would muddy the pale, delicate sauce. The roux provides body without heaviness, and the cream transforms the broth into a silky coating that clings to the meat. Mushroom earthiness and onion sweetness emerge quietly within the cream. Bread or boiled potatoes are the traditional side, used to soak up the sauce completely.
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Instructions
- 1
Season chicken thighs and sear until lightly golden.
- 2
Add butter to the same pan and sauté onion, garlic, and mushrooms.
- 3
Stir in flour and cook 1 minute to form a light roux.
- 4
Pour in chicken stock, whisk smooth, return chicken, and simmer 25 minutes.
- 5
Add heavy cream and simmer 10 more minutes until sauce thickens.
- 6
Adjust seasoning and serve with bread or potatoes.
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Nutrition (per serving)
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