Chicken Fricassee (French White Wine Cream Braised Chicken)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The chicken thighs get only a light golden sear, which keeps this cream sauce pale and mild rather than turning it into a brown stew.
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Onion, garlic and mushrooms softened in butter give the sauce its sweetness, and the cream is reduced just until it coats a spoon thinly. Baguette or boiled potatoes soak up whatever sauce is left.
Ingredients
Instructions
- 1
Pat 600g chicken thigh completely dry.
Heat a pan over medium heat, brown the surface lightly, and remove it.
- 2
Melt 20 g butter in the same pan and cook 120 g onion with 15 g garlic first.
When fragrant, add 180 g mushrooms and cook over medium heat until their moisture reduces and the pan looks glossy rather than watery.
- 3
Lower the heat and sprinkle in 1 tablespoon flour, stirring until it is fully absorbed by the butter and vegetables.
Cook for another 1 to 2 minutes so the raw flour smell fades, but do not let the roux brown.
- 4
Gradually add part of the 300ml chicken stock while stirring to remove lumps.
Return the chicken, cover, and simmer gently over low heat for 25 minutes.
- 5
Add 180 ml heavy cream and simmer uncovered over medium-low heat for 10 more minutes.
Stop reducing when the sauce lightly coats a spoon, and avoid a vigorous boil so the cream stays smooth.
- 6
If the sauce becomes too thick, reserve some of the measured chicken stock at first and add it gradually to adjust the consistency.
Check that the chicken is tender and serve with baguette or boiled potatoes.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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