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Creamy Chicken Fricassee with Mushrooms and Pearl Onions Recipe

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★★★★★

4.4 from 85 reviews

Chicken Fricassee is a classic French-inspired dish featuring tender bone-in, skin-on chicken simmered in a rich, creamy white wine and herb sauce. This comforting recipe combines browned chicken with sautéed vegetables, mushrooms, and pearl onions, all brought together with a velvety roux-thickened cream sauce. Perfect for a hearty family meal, it pairs wonderfully with mashed potatoes, rice, or egg noodles.

Ingredients

Scale

Chicken and Main Ingredients

  • 2.5–3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz cremini mushrooms, sliced
  • Pearl onions (about 1 cup, peeled)
  • 1/4 cup frozen peas (optional)

Vegetables

  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Liquids and Seasonings

  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Thickening and Finishing

  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream

Instructions

  1. Season the Chicken: Generously season the chicken pieces with salt and freshly ground black pepper to enhance flavor before cooking.
  2. Brown the Chicken: Heat olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken in batches without overcrowding and brown on all sides until golden, about 5-7 minutes per side. Remove and set aside.
  3. Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
  4. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
  5. Deglaze the Pot: Pour in dry white wine and scrape the bottom to loosen browned bits (fond). Let simmer for 1-2 minutes to reduce alcohol and concentrate flavor.
  6. Return the Chicken: Place browned chicken pieces back into the pot, arranging them among the vegetables.
  7. Add Broth and Seasonings: Pour in chicken broth, making sure chicken is mostly submerged. Add bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
  8. Bring to a Simmer: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 45-60 minutes until chicken is tender and cooked through (internal temperature 165°F / 74°C).
  9. Check for Doneness: Test chicken by piercing the thickest part with a fork; juices should run clear. Alternatively, use a meat thermometer for accuracy.
  10. Optional: Add Mushrooms and Pearl Onions: Add the sliced cremini mushrooms and peeled pearl onions during the last 20 minutes of simmering to cook them tender.
  11. Remove Chicken: Carefully remove cooked chicken from the pot and cover to keep warm.
  12. Prepare the Roux: In a small bowl, whisk together all-purpose flour with 1/4 cup of the hot cooking liquid from the pot until smooth and free of lumps.
  13. Thicken the Sauce: Slowly whisk the roux into the simmering liquid in the pot. Whisk constantly for 2-3 minutes until the sauce thickens to a creamy consistency.
  14. Add Cream: Lower heat to low and stir in heavy cream, simmer gently for 1-2 minutes until smooth. Avoid boiling to prevent curdling.
  15. Add Finishing Touches: Stir in chopped fresh parsley, lemon juice, and optional frozen peas. Adjust seasoning with salt and freshly ground black pepper to taste.
  16. Return the Chicken: Return the chicken pieces to the pot, gently coating them with the creamy sauce.
  17. Heat Through: Warm the chicken in the sauce for a few minutes to integrate flavors and ensure serving temperature.
  18. Serve: Serve hot, spooning generous amounts of the sauce over the chicken. Best accompanied by mashed potatoes, rice, egg noodles, or crusty bread.

Notes

  • Using bone-in, skin-on chicken adds flavor and moisture; skin can be removed after cooking if preferred.
  • If pearl onions are unavailable, substitute with small shallots or regular onions peeled and halved.
  • White wine adds depth but can be omitted; substitute with additional chicken broth if desired.
  • Do not boil the sauce after adding cream to avoid curdling; keep the heat low and gentle.
  • Leftovers store well refrigerated for up to 3 days and can be reheated gently on stovetop.

Keywords: Chicken Fricassee, Classic French Chicken, Creamy Chicken Stew, White Wine Chicken, Comfort Food Chicken

Find it online: https://epicrecipebox.com/creamy-chicken-fricassee-with-mushrooms-and-pearl-onions-recipe/