Pan-Seared Chicken Fricassee with Mushrooms

Name: Pan-Seared Chicken Fricassee with Mushrooms
Prep time: 25 min
Cook time: 45 min
Yield: 6

chicken fricassee mushrooms french classic comfort-food one-pot

This classic French comfort dish features tender chicken pieces in a rich, creamy mushroom sauce with pearl onions and fresh herbs, creating an elegant one-pot meal that's both rustic and refined.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 45

Ingredients

1.5kg3 lbs chicken thighs and drumsticks, bone-in, skin-on
60g1/2 cup all-purpose flour
60g1/4 cup unsalted butter
30ml2 tbsp olive oil
300g10 oz pearl onions, peeled
450g1 lb mixed mushrooms (button, cremini, shiitake), quartered
4 cloves4 cloves garlic, minced
240ml1 cup dry white wine
480ml2 cups chicken stock
240ml1 cup heavy cream
2 large2 large egg yolks
6 sprigs6 sprigs fresh thyme
22 bay leaves
15ml1 tbsp fresh tarragon, chopped
30ml2 tbsp fresh parsley, chopped
15ml1 tbsp fresh lemon juice
to tasteto taste salt and white pepper
3 medium3 medium carrots, cut into 2cm pieces

Instructions

Pat 1.5kg3 lbs chicken thighs and drumsticks dry and season generously with to tasteto taste salt and white pepper. Dredge lightly in 60g1/2 cup all-purpose flour, shaking off excess.
In large Dutch oven, heat 60g1/4 cup unsalted butter and 30ml2 tbsp olive oil over medium-high heat. Brown chicken in batches, 5-6 minutes per side until golden. Transfer to plate.
Reduce heat to medium. Add 300g10 oz pearl onions and cook 5 minutes until beginning to brown. Add 3 medium3 medium carrots and cook 3 minutes more.
Add 450g1 lb mixed mushrooms (button and cook 5-7 minutes until they release moisture and begin to brown.
Add 4 cloves4 cloves garlic and cook 30 seconds until fragrant.
Pour in 240ml1 cup dry white wine, scraping up browned bits. Let simmer 2 minutes to cook off alcohol.
Add 480ml2 cups chicken stock, 6 sprigs6 sprigs fresh thyme, and 22 bay leaves. Return chicken to pot with any accumulated juices.
Bring to simmer, cover partially, and cook 25-30 minutes until chicken is tender and cooked through.
Transfer chicken and vegetables to serving platter, cover to keep warm.
In small bowl, whisk 2 large2 large egg yolks with 240ml1 cup heavy cream. Slowly add 120ml (1/2 cup) hot cooking liquid to temper.
Pour cream mixture back into pot, stirring constantly. Cook over low heat 2-3 minutes until sauce thickens. Do not boil.
Remove bay leaves. Stir in 15ml1 tbsp fresh tarragon, 30ml2 tbsp fresh parsley, and 15ml1 tbsp fresh lemon juice. Adjust seasoning.
Pour sauce over chicken and vegetables. Serve immediately.

Ingredients

id: chicken_pieces metric: 1.5kg imperial: 3 lbs name: chicken thighs and drumsticks, bone-in, skin-on
id: flour metric: 60g imperial: 1/2 cup name: all-purpose flour
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: pearl_onions metric: 300g imperial: 10 oz name: pearl onions, peeled
id: mixed_mushrooms metric: 450g imperial: 1 lb name: mixed mushrooms (button, cremini, shiitake), quartered
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: white_wine metric: 240ml imperial: 1 cup name: dry white wine
id: chicken_stock metric: 480ml imperial: 2 cups name: chicken stock
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: egg_yolks metric: 2 large imperial: 2 large name: egg yolks
id: fresh_thyme metric: 6 sprigs imperial: 6 sprigs name: fresh thyme
id: bay_leaves metric: 2 imperial: 2 name: bay leaves
id: fresh_tarragon metric: 15ml imperial: 1 tbsp name: fresh tarragon, chopped
id: fresh_parsley metric: 30ml imperial: 2 tbsp name: fresh parsley, chopped
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: salt_pepper metric: to taste imperial: to taste name: salt and white pepper
id: carrots metric: 3 medium imperial: 3 medium name: carrots, cut into 2cm pieces

Instructions

Pat {chicken_pieces} dry and season generously with {salt_pepper}. Dredge lightly in {flour}, shaking off excess.
In large Dutch oven, heat {butter} and {olive_oil} over medium-high heat. Brown chicken in batches, 5-6 minutes per side until golden. Transfer to plate.
Reduce heat to medium. Add {pearl_onions} and cook 5 minutes until beginning to brown. Add {carrots} and cook 3 minutes more.
Add {mixed_mushrooms} and cook 5-7 minutes until they release moisture and begin to brown.
Add {garlic} and cook 30 seconds until fragrant.
Pour in {white_wine}, scraping up browned bits. Let simmer 2 minutes to cook off alcohol.
Add {chicken_stock}, {fresh_thyme}, and {bay_leaves}. Return chicken to pot with any accumulated juices.
Bring to simmer, cover partially, and cook 25-30 minutes until chicken is tender and cooked through.
Transfer chicken and vegetables to serving platter, cover to keep warm.
In small bowl, whisk {egg_yolks} with {heavy_cream}. Slowly add 120ml (1/2 cup) hot cooking liquid to temper.
Pour cream mixture back into pot, stirring constantly. Cook over low heat 2-3 minutes until sauce thickens. Do not boil.
Remove bay leaves. Stir in {fresh_tarragon}, {fresh_parsley}, and {lemon_juice}. Adjust seasoning.
Pour sauce over chicken and vegetables. Serve immediately.

Tips

Pearl Onion Shortcut: Use frozen pearl onions to save peeling time. Thaw and pat dry before cooking.

Mushroom Variety: Mix of mushrooms adds depth. All button mushrooms work too, but flavor will be milder.

Wine Substitute: Use additional stock with splash of white wine vinegar if avoiding alcohol.

Preventing Curdling: Keep heat low when adding cream mixture. Stir constantly and don't let sauce boil.

Make-Ahead: Can be prepared through step 8, then finished with cream sauce just before serving.

Traditional Touch: Add 12 small new potatoes in step 7 for heartier meal.

Serving Suggestions: Serve over rice, mashed potatoes, or with crusty French bread to soak up sauce.

Storage: Keeps refrigerated 3 days. Reheat gently to prevent sauce from breaking.