Fricassée de Poulet à la Crème

A classic French chicken stew with tender pieces of chicken in a silky white wine–style cream sauce, finished with mushrooms for deep, cozy flavor.

Ingredients

• 2 lb (900g) bone-in, skin-on chicken thighs (or mixed chicken pieces)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil (or 2 tbsp butter)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 12 oz (340g) mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups (480ml) chicken stock
• 2 tsp Dijon mustard
• 1 tsp dried thyme (or 4–5 fresh sprigs, if you have them)
• 1 bay leaf (optional pantry staple)
• 1/2 cup (120ml) heavy cream
• 1 tbsp lemon juice (or 2 tsp white wine vinegar)
• 2 tbsp chopped parsley (optional, for finishing)

Method

• 1

  Step 1: Season the chicken

  Pat chicken dry (this helps browning). Season all over with salt and pepper.

• 2

  Step 2: Brown (don’t fully cook)

  Heat oil (or butter) in a large Dutch oven or deep skillet over medium-high heat. Add chicken skin-side down and brown until deep golden, 5–7 minutes. Flip and brown the other side 3–4 minutes. Transfer to a plate.

• 3

  Step 3: Sauté the aromatics and mushrooms

  Reduce heat to medium. Add onion with a pinch of salt; cook until soft and translucent, 4–5 minutes, scraping the pot. Add garlic and cook until fragrant, 30 seconds. Add mushrooms and cook until they release their liquid and begin to brown, 6–8 minutes.

• 4

  Step 4: Make the white stew base

  Sprinkle flour over the mushrooms/onions. Stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in chicken stock while stirring to avoid lumps. Add Dijon, thyme, and bay leaf (if using). Bring to a gentle simmer.

• 5

  Step 5: Braise gently

  Nestle the chicken (and any juices) back into the pot, skin-side up. Reduce heat to low so it simmers lazily (small bubbles). Cover slightly ajar and cook 25–30 minutes, until chicken is tender and registers 175°F/80°C in the thickest part.

• 6

  Step 6: Finish with cream and brightening

  Transfer chicken to a plate. Remove bay leaf (if used). Stir cream into the sauce and simmer 2–3 minutes to thicken slightly. Stir in lemon juice (or vinegar). Taste and adjust salt and pepper.

• 7

  Step 7: Serve

  Return chicken to the pot to warm through 1–2 minutes. Spoon mushrooms and sauce over. Finish with parsley if using.

Tips

• **No cream?** Use half-and-half (it will be a touch lighter) and simmer a little longer to thicken.
• **Prefer boneless chicken?** Use 2 lb (900g) boneless thighs; reduce braise time to ~15–20 minutes (don’t overcook).
• **Thicker sauce:** Simmer uncovered an extra 3–5 minutes after adding cream, stirring often.
• **What to serve it with:** Mashed potatoes, buttered egg noodles, or steamed rice; add a simple green salad or green beans on the side.
• **Storage:** Refrigerate up to 3 days. Reheat gently on low so the sauce stays smooth (avoid hard boiling).

Nutrition (per serving, estimate)