Quick Chicken Fricassee Recipes

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Secret Recipe Chicken Fricassee image

This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.

Provided by jodilmayer

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4 egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed
4 cooked chicken breasts, broken into chunks


  • Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  • Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  • Whisk egg yolks and lemon juice together in a bowl.
  • Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  • If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  • Stir chicken breast pieces into sauce until chicken is heated through.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g


Quick Chicken Fricassee image

Delicious old fashioned comfort food made fast and easy. You can have dinner on the table in 30 minutes and tastes as good, if not better, than the version that takes a couple of hours.

Provided by Sandy in Oklahoma

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1/2 lb boneless skinless chicken breast half, cut into strips
1 medium onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can sliced mushrooms, drained
1/2 cup water
1/2 cup white wine (can substitue apple juice)
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 1/2 cups Minute Rice, uncooked
2 tablespoons chopped fresh parsley
2 slices bacon, cooked and crumbled


  • Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
  • Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
  • Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.


Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley


  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :


Chicken Fricassee image

Chicken Fricassée is a classic French recipe made with browned chicken thighs cooked in a decadent white wine mushroom sauce flavored with shallots, herbs and cream. A delicious, comforting dish this is perfect for weeknights or cozy weekends at home.

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main

Number Of Ingredients 14

2 tablespoons salted butter
1 tablespoon extra virgin olive oil
4 chicken thighs (bone-in, skin on)
salt and pepper (to taste)
8 ounces white mushrooms (sliced)
2 shallots (minced)
3 sprigs thyme (or ½ teaspoon dried thyme)
½ cup parsley (roughly chopped)
1 tablespoon lemon juice
10 ½ ounces cream of mushroom soup (10.5 ounce can )
½ cup chicken stock
½ cup white wine
½ cup heavy cream
fresh parsley (optional garnish)


  • Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.
  • Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.
  • Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
  • In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)
  • Add in the parsley and cook for another 30 seconds to 1 minute.
  • Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.
  • Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
  • Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don't have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
  • Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.

Nutrition Facts : Calories 538 kcal, Carbohydrate 12 g, Protein 26 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 171 mg, Sodium 729 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving


Chicken Fricassee Recipe image

Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It's creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.

Provided by Becky Hardin

Categories     Main Course

Time 35m

Number Of Ingredients 16

2 lb. skin-on bone-in chicken thighs
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 onion (chopped)
2 carrots (chopped)
8 oz. cremini mushrooms (sliced)
2 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1/2 cup white wine
1 1/2 cup low sodium chicken broth
1 cup heavy cream
2 teaspoons fresh thyme leaves
2 teaspoons chopped parsley


  • Pat the chicken thighs dry and season both sides with salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
  • Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
  • Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 904 kcal, Carbohydrate 15 g, Protein 42 g, Fat 73 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 319 mg, Sodium 883 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 39 g, ServingSize 1 serving


chicken fricassee image

a creamy tasty version of a classic recipe

Provided by magicman56

Time 40m

Yield Serves 4

Number Of Ingredients 0


  • cut the chicken breasts into long strips about a cm wide.
  • Then toss them into flour until fully covered.
  • dice the onion and mushrooms
  • heat the butter in a frying pan and cook the onions until soft.
  • Add the mushrooms to the onions and cook for 3-4 minutes
  • add the chicken, cook until brown all over.
  • pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
  • add the chicken stock, bring to the boil and simmer for 20 minutes
  • remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
  • serve on a bed of rice.


Chicken Fricassée (French creamy chicken stew) image

Recipe video above. A traditional French dish, this is essentially a quick chicken stew with a creamy white mushroom sauce. It's a bit like a white sauce version of the famous French Coq au Vin - but it's much faster to make!This is a wonderful rustic family meal that's quick enough for midweek, or to elevate to restaurant level by using homemade chicken stock.

Provided by Nagi

Categories     Main     Main Course

Number Of Ingredients 17

4 chicken drumsticks ((~150g/5oz each, Note 1))
4 chicken thighs (, skin-on and bone-in (~250g/8oz each, Note 1))
1 tsp salt ((cooking / kosher salt))
1/2 tsp black pepper
4 tbsp / 60g unsalted butter
300g / 10oz white mushrooms (, halved if small, or cut in 4 to 6 if large)
2 medium brown onions (, sliced 0.6cm (1/2in) wide)
2 garlic cloves (, finely minced)
1 bay leaf (, fresh (sub dried))
3 thyme sprigs ((or 1/2 tsp dried thyme))
3 tbsp flour (, plain / all-purpose)
1/2 cup white wine (, preferably chardonnay (Note 2))
3 cups chicken stock (, low sodium (preferably homemade!))
1/4 tsp salt ((cooking / kosher salt))
1/4 tsp black pepper
2 tbsp parsley (, chopped)
2/3 cup thickened/heavy cream


  • Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
  • Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
  • Brown drumsticks: Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
  • Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden - they won't go deep golden brown.
  • Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
  • Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
  • Return chicken to sauce: Return chicken back into the sauce with the skin side up.
  • Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) - medium-low on my stove. Cover with lid and simmer 10 minutes.
  • Uncover 20 minutes: Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked - internal temperature 75°C/167°F or slightly higher.
  • Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired..
  • Serve! Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.

Nutrition Facts : Calories 792 kcal, Carbohydrate 22 g, Protein 43 g, Fat 57 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 284 mg, Sodium 1185 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 27 g, ServingSize 1 serving


Chicken Fricassee image

Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 14

1.5 pounds chicken breast (boneless, skinless)
2 teaspoons creole seasoning
Kosher salt (to taste)
pepper (to taste)
2 tablespoons olive oil (divided)
1 onion (medium, yellow)
2 carrots (medium, peeled and sliced)
2 celery stalks (sliced)
2-3 garlic cloves (minced)
4-6 ounces cremini mushrooms (sliced)
1 tablespoon thyme leaves (picked)
2 tablespoons gluten free flour
2 cups almond milk
6-8 ounces asparagus (trimmed and cut into 2-inch pieces)


  • Rub the chicken with the creole seasoning, salt and pepper on both sides.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
  • To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
  • Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
  • Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
  • Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
  • Serve warm and enjoy!

Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 40 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 387 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving


Quick Chicken Fricassee - America's Test Kitchen image

This is a streamlined version of the classic French dish of poached chicken in cream sauce. Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Provided by Maureen in MA

Categories     One Dish Meal

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts
salt & fresh ground pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 lb cremini mushroom, stems trimmed, caps wiped clean and cut into 1/4-inch slices
1 medium onion, chopped fine
1/4 cup dry white wine
1 tablespoon unbleached all-purpose flour
1 medium garlic clove, minced
1 1/2 cups low sodium chicken broth
1/3 cup sour cream
1 egg yolk
1/2 teaspoon nutmeg, frreshly grated
2 teaspoons lemon juice (from 1 lemon)
2 teaspoons fresh tarragon, minced or 2 teaspoons fresh parsley


  • Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
  • Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
  • Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Nutrition Facts : Calories 437.3, Fat 17.8, SaturatedFat 6.4, Cholesterol 204.4, Sodium 317.4, Carbohydrate 11.8, Fiber 1.3, Sugar 4.2, Protein 54.6

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