Hearty Chicken and Mushroom Fricassee

Great news!

As it turns out, just because a dish has a fancy French name doesn’t mean that it requires a fussy, overcomplicated preparation.

I’ll admit it. When I first dove deep into my exploration of fricassee, I had no idea what I was getting into.

Is it a type of lettuce? Where does the chicken go? Who am I?

Things got deep.

The moment I learned that this mysterious word simply signifies “a hybrid of a saute and a stew,” I realized that it actually involved one of my all-time favorite cooking techniques:

Braising!

What was I so worried about? Turns out fricassee and I are old friends.

I’ve literally made variations of this dish more times than I can remember.

Whenever I’m asked for my favorite go-to chicken dish, the recipe I most often give out has all the steps of a fricassee. The method goes something like this:

Sear the poultry, then remove it from the pan, Add aromatics, wine, and broth. Return the meat to the pan, cook through, and finish with something fabulous before serving.

That last part could be as simple as several pats of butter, a spoonful of sour cream, or even a celebratory dance (though I’m not sure that this will contribute much to the actual flavor of the dish, I think it’s an appropriate activity to partake in just before this meal is ready to serve up).

In the case of this particular recipe, heavy cream is the magnificent mic drop.

In this dish, it’s the technique that counts, not necessarily the ingredients that you choose. For the protein, you can use everything from a cut up whole chicken to simple, lean breasts.

Particularly when I’m braising, I opt for bone-in dark meat, as I’ve found the thighs are nearly impossible to overcook. For the aromatics of a fricassee, most people turn to a traditional French mirepoix.

There I go with the fancy French words again! Psst – it’s just carrots, celery, and onions. As my friend Ina Garten would say, “How easy was that?”

I adore the mildly oniony, slightly sweet notes of leeks, so I use those to give the dish a delicate base. “Hearty” is in the recipe title though, after all, so a meaty mix of wild mushrooms adds depth and structure to the sauce.

When the chicken is added back to the pan, it continues to cook and release its juices. If I’m preparing this fricassee on the stovetop, I like to spoon some of the cooking liquid over the thighs while they braise.

It’s kind of similar to making yourself a bubble bath beard. You don’t want anything to go to waste.

If my husband has caught me cooking skin-on chicken, he typically makes the request for a crispy brown top. Instead of throwing a lid on the pan (which softens the skin), I toss the entire dish into the oven for the homestretch.

The result: golden thighs with a crackly, salty crust. I still shower each juicy morsel in the creamy white sauce (obvi), but this method gives the finished dish a touch of texture and provides me with a happy husband.

Happy husband = me not having to do the dishes or get up early to walk the dog.

Score!

This French comfort classic is the epitome of a winner-winner chicken dinner.

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Cooking By the Numbers…

Step 1 – Slice the Mushrooms, Leeks, and Herbs

Rinse the leeks really well under cool running water to get rid of any dirt, and slice the mushrooms. If you’re using shiitakes, remove the stems.

Rough chop the fresh thyme and parsley.

Step 2 – Season and Sear the Chicken Thighs

In a large cast iron skillet, heat the oil over medium-high heat.

Trim any excess fat off of the thighs and then season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Working in batches so you don’t overcrowd the pan, sear each piece about 2-3 minutes per side until a golden brown crust forms. Set the chicken thighs aside on a plate.

Step 3 – Saute the Leeks, Garlic, and Mushrooms

Reduce the heat to medium and add the butter.

Add the leeks and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until translucent, about 3-5 minutes.

Add the garlic and mushrooms and cook until the mushrooms are browned, about 3 more minutes.

Step 4 – Add the Herbs and Flour

Season the mushrooms with the thyme, 1 tablespoon of the parsley, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Sprinkle the leeks and mushrooms with the flour, and whisk to combine.

Step 5 – Deglaze the Pan

Cook until the flour is fully incorporated, about 1 minute, and then add the white wine.

Use a crisp, dry white wine for this with a high acidity, like Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc.

Scrape any browned bits from the bottom. That’s where the flavor is! Whisk in the stock, and add the bay leaf.

Step 6 – Braise

Return the chicken pieces and all of their juices to the pan.

Reduce the heat to medium-low, cover the pan, and simmer until the chicken is cooked through and reaches an internal temperature of 165°F as indicated on a meat thermometer, about 25-30 minutes.

If you want crispy skin, instead of covering the pan and cooking it on the stove, you can bake the chicken uncovered at 400°F for about 20 minutes.

Step 7 – Finish the Sauce

Remove the thighs from the pan and arrange them on a serving platter.

Whisk the heavy cream into the sauce, and cook for 1 minute. Remove the bay leaf and discard it.

Step 8 – Garnish and Serve

Pour the sauce over the poultry on the platter and garnish with the remaining parsley. Serve immediately.