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Chicken fricassee in a braiser, browned thighs and drumsticks in a creamy mushroom and white wine sauce with thyme and a bay leaf

Chicken Fricassee

Bone-in chicken thighs and drumsticks browned in butter, then simmered in a white wine and mushroom sauce finished with a little cream. One pan, about an hour.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 6 chicken drumsticks
  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 3 tbsp butter divided
For the sauce
  • 1 medium onion finely chopped
  • 340 g button mushrooms halved (about 12 oz)
  • 2 bay leaves
  • 4 sprigs fresh thyme or 1/2 tsp dried
  • 2 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 120 ml dry white wine 1/2 cup
  • 700 ml low-sodium chicken stock about 3 cups
  • 80 ml heavy cream 1/3 cup
  • 1/4 tsp each salt, black pepper and ground nutmeg
  • fresh parsley or thyme leaves to finish

Method
 

  1. Pat the chicken dry. Mix the salt, pepper and garlic powder and rub it all over the drumsticks and thighs.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or braiser over medium-high heat. Brown the drumsticks for 8 to 10 minutes, turning, until golden on all sides. Move them to a plate.
  3. Add another tablespoon of butter and lay the thighs in skin side down. Cook for about 5 minutes until the skin is deep golden, turn and cook 2 minutes more. Move to the plate.
  4. Pour off all but about 2 tablespoons of fat. Add the remaining butter, the onion, mushrooms, bay leaves and thyme. Cook over medium heat for about 8 minutes, until the mushrooms have released their liquid and started to brown.
  5. Stir in the garlic and cook 1 minute. Sprinkle in the flour and stir for another minute until no dry flour is visible.
  6. Pour in the wine and scrape up the browned bits. Let it bubble for a minute, then stir in the stock until smooth. Return the chicken and its juices, skin side up. Bring to a gentle simmer, cover, lower the heat to medium-low and cook 25 to 30 minutes, until the thickest thigh reads at least 165°F (74°C) near, but not touching, the bone.
  7. Remove the bay leaves and thyme stems. Stir the cream, nutmeg and final salt and pepper into the sauce and heat through for 2 to 3 minutes without boiling hard. Adjust the seasoning and finish with parsley or thyme leaves.

Notes

Storage: refrigerate in an airtight container for up to 3 days. It freezes for up to 3 months; the cream sauce may look slightly grainy after thawing, and a good stir while reheating brings it back.
Make ahead: the fricassee is often better the next day. Reheat gently over medium-low heat, covered, with a splash of stock.
Without wine: replace it with the same amount of extra stock plus 1 teaspoon of lemon juice or white wine vinegar.
Sauce too thin? Lift out the chicken and simmer the sauce uncovered for a few minutes before adding the cream.
Cuts: all thighs or all drumsticks work; keep the pieces bone-in and check the temperature rather than the clock.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis. It varies with how much skin you eat and how much fat you pour off.