Easy Chicken Fricassee

Get ready to fall head over heels for the most comforting dish that ever graced a dinner table!

This chicken fricassee is like a warm hug from your kitchen – tender, fall-off-the-bone chicken swimming in the most luxurious, creamy sauce that’ll have you licking the spoon when no one’s looking.

We’re talking about that perfect balance of rich, savory flavors with just enough elegance to make any weeknight feel special.

The secret?

A silky sauce that’s been building flavor for over an hour, infused with herbs and finished with cream and egg yolks for that restaurant-quality richness.

Trust me, once you smell this simmering away, your neighbors are going to start dropping by with very convenient excuses.

Ingredients

For the Chicken:

• 3 pounds bone-in chicken thighs, drumsticks, or a combination
• 1 3/4 teaspoons kosher salt, divided, plus more as needed
• 3/4 teaspoon freshly ground black pepper, divided

For the Base:

• 3 tablespoons unsalted butter
• 1 large white onion, halved and cut into 1/2-inch-thick slices
• 8 to 10 ounces medium cremini or baby bella mushrooms, quartered
• 3 tablespoons all-purpose flour

For the Sauce:

• 3/4 cup dry white wine, such as Chardonnay
• 1 1/4 cups warm water
• 2 sprigs fresh parsley, plus chopped parsley leaves for garnish
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 3/4 cup heavy cream
• 2 large egg yolks

Serving Options: Fried potatoes, steamed rice, mashed potatoes, cooked pasta, or crusty bread

Steps

1. Pat 3 pounds bone-in chicken thighs or drumsticks completely dry with paper towels – this is crucial for proper browning. Season evenly with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper, making sure to get under any loose skin. Let sit for 5 minutes to allow the salt to penetrate and draw out surface moisture for better searing.
2. Melt 3 tablespoons unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat until it stops foaming. Add half of the chicken skin-side down without overcrowding – you should hear an immediate sizzle. Sear undisturbed until the bottom develops a dark golden-brown crust, 12 to 15 minutes. The skin should release easily when properly browned. Transfer to a large plate skin-side up (the chicken won’t be cooked through yet). Repeat with remaining chicken, adding to the plate.
3. Add the sliced white onion and quartered cremini mushrooms to the same pot with all those beautiful browned bits. Season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally and scraping up any caramelized bits from the bottom with a wooden spoon, until the onion softens and becomes translucent, 3 to 5 minutes. The mushrooms should release their moisture and start to brown slightly.
4. Sprinkle 3 tablespoons all-purpose flour evenly over the mushrooms and onions, tossing constantly until everything is evenly coated with no dry flour visible. This creates your roux base for thickening. Slowly stir in 3/4 cup dry white wine, scraping up any remaining browned bits. Cook, stirring frequently, until the wine reduces by half and the alcohol smell dissipates, about 5 minutes. The mixture should smell aromatic, not sharp.
5. Gradually stir in 1 1/4 cups warm water, 2 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 dried bay leaf. The mixture should be smooth without lumps – whisk vigorously if needed. Return the chicken and any accumulated juices to the pot, arranging pieces skin-side up so they stay above the liquid level. Bring to a rolling boil over medium-high heat.
6. Reduce heat to maintain a gentle simmer – you should see occasional bubbles breaking the surface, not a vigorous boil. Cook uncovered, stirring the sauce occasionally but avoiding disturbing the chicken skin, until the sauce reduces slightly and develops a deep, rich flavor, and the chicken is fork-tender, about 50 minutes. The internal temperature should reach 165°F (74°C) when tested with an instant-read thermometer.
7. Stir in 3/4 cup heavy cream and cook gently on medium-low heat for 5 minutes to allow flavors to meld – don’t let it boil or the cream may curdle. Remove the pot from heat and let cool for 10 minutes to bring the temperature down for the egg tempering step.
8. Place 2 large egg yolks in a small bowl and whisk with a fork. This next step prevents scrambled eggs: while whisking constantly, very slowly drizzle in about 1/4 cup of the warm cooking liquid, whisking until completely smooth. Gradually stir this egg mixture back into the fricassée until fully incorporated – this creates that signature silky finish. Remove and discard the herb stems and bay leaf. Taste and adjust seasoning with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves and serve immediately with your choice of potatoes, bread, or pasta.

Smart Swaps

• Chicken broth instead of white wine (1:1 ratio) – keeps it alcohol-free without losing depth
• Half-and-half instead of heavy cream – reduces calories while maintaining creaminess

Make It Diabetes-Friendly

Replace the all-purpose flour with 2 tablespoons almond flour mixed with 1 tablespoon cornstarch for the roux – this cuts carbs from 24g to 8g per serving. Skip serving over rice or pasta and pair with roasted cauliflower or zucchini noodles instead. This modification reduces the total carbs per serving from 35g to approximately 12g. The high protein and fat content from the chicken and cream helps slow glucose absorption. Consider serving smaller portions (4-5 oz chicken instead of 6-8 oz) with a large side of non-starchy vegetables to further manage blood sugar impact.

Pro Tips

• Room temperature egg yolks temper more easily – take them out 30 minutes before cooking
• Save some cooking liquid before adding cream in case your sauce gets too thick