One-Pan Chicken Fricassée

Get ready to master one of France’s most beloved comfort dishes! This creamy, soul-warming chicken fricassée transforms humble ingredients into pure elegance with surprisingly little effort.

Imagine tender chicken swimming in a velvety mushroom sauce that’s rich yet delicate, with hints of white wine and fresh herbs. This one-pan wonder strikes that perfect balance between rustic home cooking and restaurant-worthy sophistication.

Ingredients

For the Chicken:

• 4 chicken drumsticks (~150g/5oz each)
• 4 chicken thighs, skin-on and bone-in (~250g/8oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter

For the Sauce:

• 300g white mushrooms, halved or quartered
• 2 medium brown onions, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 3 thyme sprigs
• 3 tbsp all-purpose flour
• 1/2 cup white wine (preferably chardonnay)
• 3 cups low-sodium chicken stock
• 1/4 tsp each salt and pepper
• 2 tbsp fresh parsley, chopped
• 2/3 cup heavy cream

Steps

1. Pat chicken completely dry with paper towels (moisture prevents browning) and season with 1 tsp salt and 1/2 tsp pepper. A dry surface is crucial for achieving golden-brown skin.
2. Heat 4 tbsp butter in a large skillet over medium-high heat until foamy. Place thighs skin-side down (you should hear a satisfying sizzle) and cook for 4-5 minutes until deeply golden. Flip and cook 1 minute more.
3. Brown drumsticks on 3 sides, 2 minutes per side. Don’t rush this step – proper browning equals flavor! Remove all chicken to a plate.
4. Add mushrooms, onions, bay leaf and thyme to the same pan. Cook 5 minutes until mushrooms release moisture and turn light golden. They shouldn’t get too dark.
5. Add garlic and cook 30 seconds until fragrant but not brown. Sprinkle in flour and cook 1 minute, stirring constantly to prevent burning.
6. Pour in wine and stock, scraping vigorously to release the flavorful brown bits. This “fond” is pure gold for your sauce.
7. Return chicken skin-side up. Once simmering, reduce heat to medium-low, cover, and cook 10 minutes.
8. Uncover and simmer 20 minutes more until chicken reaches 75°C/167°F internal temperature.
9. Transfer chicken to a plate. Stir in cream and simmer until slightly thickened, about 2-3 minutes. Season to taste.
10. Return chicken to pan, garnish with parsley, and serve over mashed potatoes, rice, or pasta.

Smart Swaps

• Use half-and-half instead of heavy cream to reduce calories (use 1 cup to maintain sauce thickness)
• Substitute white wine with 1/2 cup chicken stock plus 1 tbsp white wine vinegar

Make It Diabetes-Friendly

• Replace heavy cream with 2/3 cup unsweetened cashew cream (reduces carbs by 4g per serving)
• Serve over cauliflower mash instead of potatoes (saves 30g carbs per serving)
• Choose protein-rich side dishes to slow glucose absorption

Pro Tips

• Let chicken come to room temperature before cooking for even browning
• Don’t move chicken while browning – patience yields better color
• Use homemade stock if possible for richer flavor
• Always check internal temperature with a meat thermometer