Chicken Fricassee

This is one of those dinners that you have any time or the week or if you want to entertain. What’s even better, is it’s so simple to make.

Chicken Fricassee is one of those timeless dishes that feels both comforting and elegant. Tender chicken simmered gently in a creamy, lemony sauce with herbs and vegetables creates a meal that’s rich, soothing, and full of flavour.

It’s simple French cooking at its best — homely, satisfying, and perfect for any night of the week, especially when you want something a little bit special.

Serving Suggestions for chicken fricassée

  • Crusty baguette — for dipping, scooping and mopping up every last bit of sauce.
  • Buttered rice or pilau‑style rice — light, fluffy and perfect for catching the velvety sauce.
  • Creamy mashed potatoes — the ultimate comfort pairing with the rich, white wine sauce.
  • Hasselback potatoes — crisp on the outside, soft inside, and perfect for soaking up the creamy fricassée sauce.
  • Buttered new potatoes — a lighter, spring‑like option that still feels cosy.
  • Tagliatelle or pappardelle — wide pasta ribbons that hold the sauce beautifully.
  • Steamed green veg — tenderstem broccoli, green beans or asparagus add freshness and balance.
  • Roasted carrots or baby carrots — their sweetness complements the creamy, savoury chicken.
Chicken Fricassee

Chicken fricassee

Print Recipe Pin Recipe
Cook Time 55 minutes
Course Dinner
Servings 4 people

Ingredients
  

  • 3 chicken breasts, cut into chunks
  • 1 tbsp olive oil
  • 25 g unsalted butter
  • 1 onion, sliced
  • 100 g mushrooms, sliced
  • 1 garlic clove, crushed (½ tsp garlic paste)
  • 90 ml white wine
  • 500 ml chicken stock
  • 2 bay leaves
  • 100 ml creme fraiche
  • 100 ml double cream
  • large pinch of course ground pepper

Instructions
 

  • Heat the butter and oil in a frying pan, add the chicken and fry until cooked, remove the chicken and set aside.
  • Add the mushrooms and onions and fry until the mushrooms and onions until soft.
  • Add the garlic and stir for another few mins. Return the chicken to the pan, then add the wine and cook until the liquid is reduced by half.
  • Add the stock and bay leaf and gently simmer for around 15mins.
  • Add the cream and crème fraiche, stir together, season and simmer for around 10mins.
  • Serve immediately with some plain boiled rice or potatoes (hasselbacks would go great with this dinner!)