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Braised Chicken Fricassé in White Wine Sauce

Perfectly Braised Chicken Fricassé in Creamy White Wine Sauce

Experience the luxurious flavors of this Braised Chicken Fricassé in White Wine Sauce, combining tender chicken thighs and a creamy sauce for a perfect dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4-6 pieces Chicken Thighs Bone-in, skin-on for richness
  • 1 teaspoon Kosher Salt Divided for seasoning
  • 1 teaspoon Black Pepper Adjust to taste
For Cooking
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 2 tablespoons Unsalted Butter Dairy-free option: use more olive oil
  • 4 strips Bacon Lower-sodium or turkey bacon can be used
For the Aromatics
  • 8 ounces Mushrooms (Cremini or White Button) Use your favorite variety
  • 2 pieces Shallots Onions can be used as a substitute
  • 3 cloves Garlic Minced
For the Sauce
  • 2 tablespoons All-Purpose Flour Gluten-free: use cornstarch mixed with water
  • 1 cup Dry White Wine Chardonnay or Viognier are recommended
  • 1 cup Low-Sodium Chicken Broth Homemade or low-sodium varieties for best results
  • 1 teaspoon Fresh Thyme Dried thyme can be substituted
  • 1 piece Dried Bay Leaf Remove before serving
  • 1 cup Heavy Cream Can use half-and-half for a lighter option
For Garnishing
  • 1/4 cup Fresh Parsley Chopped, optional
  • to taste Flaky Sea Salt Sprinkle before serving

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Pat chicken thighs dry with paper towels, season with kosher salt and black pepper, and let rest for 15-20 minutes.
  2. In a skillet, heat olive oil and butter over medium-high heat, then sear chicken skin-side down for 8-10 minutes. Flip and cook for an additional 5-6 minutes, then remove chicken.
  3. Add chopped bacon to the same skillet and cook until crispy, then add sliced mushrooms and chopped shallots, sauté for 4-6 minutes. Stir in minced garlic for 1 minute.
  4. Sprinkle all-purpose flour over the mixture and stir for about 1 minute to form a roux.
  5. Pour in dry white wine and chicken broth, scraping any browned bits from the pan. Add chicken back along with thyme and bay leaf, and bring to a simmer.
  6. Reduce heat, cover, and let braise for 12-15 minutes until chicken reaches an internal temperature of 165°F. Remove chicken and keep warm.
  7. Stir in heavy cream and let simmer for 2-3 minutes until the sauce thickens slightly. Adjust seasoning to taste.
  8. Return chicken to skillet, spoon sauce over the top, garnish with parsley, and serve over mashed potatoes or egg noodles.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 10gProtein: 35gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 140mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat gently with a splash of broth if needed.

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