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Overhead closely cropped horizontal image of chicken thighs in cream sauce with herbs in a black cast iron frying pan, on a brown wood surface with a sprig of thyme.

Hearty Chicken and Mushroom Fricassee

  • Author: Fanny Slater
  • Total Time: 1 hour
  • Yield: 4 servings 1x


This quintessential French dish is a humble one-pan dinner. From the silky sauce to the earthy mushrooms, it’s an irresistible classic.


  • 2 tablespoons olive oil
  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 1 3/4 teaspoons salt, divided
  • 7/8 teaspoon freshly ground black pepper, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup sliced leeks, white and light green parts only (about 2 thin leeks)
  • 2 cups sliced assorted mushrooms (such as shiitake or cremini)
  • 2 medium cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons all-purpose flour
  • 3/4 cup dry white wine
  • 1/4 cup low-sodium chicken stock
  • 1 dried bay leaf
  • 1/2 cup heavy cream


  1. In a large cast iron skillet, heat the oil over medium-high heat.
  2. Season both sides of the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Working in batches so you don’t overcrowd the pan, sear the meat for about 2-3 minutes per side until a golden brown crust forms. Set aside on a plate.
  4. Reduce heat to medium and add the butter. Add the leeks and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until translucent, about 3-5 minutes.
  5. Add the mushrooms and garlic and cook until the mushrooms are browned, about 3 more minutes. Season with the thyme, 1 tablespoon of the parsley, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  6. Sprinkle the mushroom mixture with the flour, and whisk to combine. Cook until the flour is fully incorporated, about 1 minute, and then add the white wine. Scrape any browned bits, or fond, from the bottom. Whisk in the chicken stock, and add the bay leaf.
  7. 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, about 25-30 minutes.
  8. Remove the chicken pieces from the pan and arrange them on a platter. Whisk the heavy cream into the sauce, and cook for 1 minute. Remove the bay leaf.
  9. Pour the sauce over the chicken and garnish with the remaining parsley. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Chicken
  • Method: Stovetop, Roasting
  • Cuisine: French

Keywords: chicken, mushroom, fricassee