Chicken Fricassee White Wine Sauce (Print-Friendly Version)
Tender chicken and vegetables simmered in creamy white wine sauce for classic, comforting French flavor.
# What You'll Need:
→ Poultry
01 -
1.2 kg chicken pieces, mixed dark and white meat, skin removed
→ For dredging
02 -
60 g plain flour
03 -
1 teaspoon salt
04 -
0.5 teaspoon ground black pepper
→ Fats
05 -
40 g unsalted butter
06 -
15 ml olive oil
→ Vegetables & Aromatics
07 -
1 large onion, finely chopped
08 -
2 large carrots, sliced
09 -
2 celery stalks, sliced
10 -
3 garlic cloves, minced
11 -
80 g frozen peas
→ Liquids
12 -
125 ml dry white wine
13 -
400 ml chicken stock
14 -
160 ml heavy cream
15 -
1 tablespoon freshly squeezed lemon juice
→ Herbs and Seasonings
16 -
1 tablespoon Dijon mustard
17 -
1 teaspoon fresh thyme leaves
18 -
1 bay leaf
19 -
2 tablespoons fresh parsley, chopped, for garnish
# How to Make It:
01 -
Season the chicken pieces on all sides with salt and pepper. Dredge each piece lightly in flour and shake off any excess.
02 -
In a large deep skillet or Dutch oven, heat half the butter and olive oil over medium-high heat. Brown the chicken pieces in batches for about 3–4 minutes per side, ensuring an even golden colour. Remove chicken and set aside.
03 -
Add the remaining butter and olive oil to the same pan. Sauté onion, carrots, celery, and garlic over medium heat until softened and fragrant, about 5–7 minutes.
04 -
Pour in the white wine to deglaze the pan, scraping up any caramelised bits. Allow the wine to reduce for 2–3 minutes.
05 -
Return the browned chicken to the pan. Stir in chicken stock and heavy cream, followed by Dijon mustard, thyme, and bay leaf. Mix well.
06 -
Bring to a gentle simmer. Reduce heat to low, cover, and cook for 30–40 minutes, or until chicken is cooked through and very tender.
07 -
Uncover, add the frozen peas, and stir through. Warm for an additional 3 minutes. Add lemon juice and adjust seasoning with salt and pepper if needed.
08 -
Remove the bay leaf. Sprinkle with fresh chopped parsley before serving. Traditionally served hot over rice, noodles, or mashed potatoes.
# Additional Tips:
01 -
Allowing the chicken to simmer gently results in tender meat and a deeply flavoured sauce.
02 -
For an extra velvety texture, strain the sauce before returning the chicken and vegetables to the pan.