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Creamy French Chicken Fricassee with Green Peas Recipe

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3.9 from 6 reviews

Chicken Fricassee is a classic French stew featuring tender, bone-in chicken thighs simmered in a rich, velvety white wine and cream sauce with aromatic vegetables and fresh peas. This comforting dish brings a perfect balance of savory flavors and creamy texture, ideal for a satisfying dinner.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French

Ingredients

Chicken

  • 6 chicken thighs, skin and bone on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup flour

Vegetables & Aromatics

  • 1 carrot, finely diced
  • 1/2 yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 head garlic, peeled
  • 1/4 cup parsley, chopped

Liquids & Dairy

  • 4 tablespoons unsalted butter
  • 1 cup white wine
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 16 ounces frozen green peas

Instructions

  1. Season the Chicken: Season the chicken thighs evenly with kosher salt and coarse ground black pepper to enhance the flavor.
  2. Dredge the Chicken: Lightly coat the chicken pieces with flour, then tap off any excess to ensure a thin, even layer that will help thicken the sauce later.
  3. Brown the Chicken: Heat vegetable oil in a large heavy skillet over medium-high heat. Place the chicken skin side down and cook for 5-6 minutes until golden brown. Flip and cook the other side for an additional 5-6 minutes for full browning.
  4. Sauté the Vegetables: Reduce heat to medium, remove the chicken, and add unsalted butter to the skillet. Add diced carrot, onion, and celery, and cook for 5-6 minutes until the vegetables become translucent and softened.
  5. Cook the Garlic: Add the peeled garlic cloves to the pan and cook until they are lightly browned but not dark, to develop flavor without bitterness.
  6. Deglaze and Simmer: Pour in the white wine and chicken broth, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a simmer and allow it to reduce by half, about 6-8 minutes, intensifying the flavors.
  7. Add Cream and Chicken: Stir in the heavy cream, then return the chicken thighs to the skillet with the skin side up. Ensure the liquid covers about two-thirds of the chicken pieces.
  8. Simmer the Fricassee: Let the chicken simmer gently for 20-25 minutes until cooked through and tender, allowing the sauce to thicken and the flavors to meld.
  9. Finish with Peas and Parsley: Stir in the frozen green peas and chopped parsley. Cook for an additional 3-5 minutes to heat the peas and blend fresh herbaceous notes before serving.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
  • Make sure not to over-brown the garlic to avoid bitterness.
  • Reduction of the wine and broth is key to concentrating the sauce's flavors.
  • Use a heavy skillet to ensure even heat distribution and proper browning.
  • The dish pairs beautifully with crusty bread, mashed potatoes, or buttered noodles.

Find it online: https://zaracooking.com/creamy-french-chicken-fricassee-with-green-peas-recipe/