This is my favorite version of the comforting, classic French dish of chicken, which is browned, and then stewed in a super savory, creamy sauce flavored with mushrooms, and white wine. This is a must-make for any serious home cook. Enjoy!
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50 Comments
I've made chicken marsala a couple times and it's VERY similar. Makes sense it's an Italian recipe so they probably share tips on how to cook chicken in wine. Differences: usually you want a 'marsala' wine though I'm personally not picky, 1/3 cup of your favorite + same measures of broth and cream. It also uses butterflied chicken breast, some people like to use leaner meat but you just can't beat chicken thigh. And this method cooks the chicken slower with covering which I presume helps make it tender but I've usually just cooked the chicken well enough then add it later in the reduction.
Just an observation I had. Personally I prefer how straight forward Italian recipes are while french uses almost the exact same ingredients and methods.
If at first you don't fricassee, fry, fry a hen 🙂
Chef, this was a gorgeous watch.
Not to mention 45 minutes is about the same amount of time it would take to stew fondant potatoes, which also don't mind chicken fat… I'm gonna need a bigger cast iron. ♥️
would it not be better to NOT flip the chicken, thus keeping the skin crispy?
The recipe looks great but the sauce is too watery, even after reducing. I will try it adding an extra T. of flour.
I've been watching your videos for over 10 years now. You helped me to understand the foundations of cooking in general and I wouldn't be half the cook I am today without your tips. Your channel is basically free culinary school with a side of Dad jokes. Thank you for all that you do!
Intersting. In Germany, we cook a whole chicken (or parts) and then use the fresh chicken stock to make a creamy sauce like a bechamel with mushrooms and then put small pieces of the cooked chicken in there.
This looks like a very good alternative.
lay offs
Looks delicious
Today I learned that Chicken Fricassee and Beef Stroganoff are basically the same recipe
Chef John: “And my wife was in the other room.”
Me: I THOUGHT I WAS THE ONLY ONE!!!!
Love all your recipes and was wondering if you could do a chicken Oscar recipe sometime!
Just made this, swapping out thyme with tarragon. I'll be doing this again. It's an experience!
Fricken chickasse
yummers
Hi Chef John😃
What’s best to eat this dish with? Mashed potatoes, rice, quinoa, couscous, or any grains in particular @foodwishes? I will surely appreciate your advice. Todá rabá and shalom✝️
What’s up with the intonation? Why does your sound goes up and down? Kind of weird.
Making it tonight
Do we really need to flip over the pieces of chicken? That turned wonderfully crispy chicken skins into mush.
how dare you. lol
Well I must say our dinner tonight was excellent Mr.John.
The wine reduction & Heavy cream is soooo delish,thanks a bunch/I've made a few of your YouTube creations,keep up the good work👍
As a kid we called it"Fricken Chickasee"
😋
Basically chicken marsala but with a different wine?
First thing I thought about as this started WAS Bugs Bunny!
👍
Dear Sir. Thank you for yet another sublime dish. If I may suggest: Danish ‘frikadeller’ sometime in the future for another video? If you need an original recipe, please let me know. Stay safe and … enjoy ! Tino, Denmark 😊🇩🇰🎗🇺🇸👍
This looks delicious
Definitely making this tonight for dinner 👌
7:00 Thicc thighs save lives
Made this today … this recipe is an absolute winner! The only things I did differently was I just cooked the chicken skin side down and then removed the lovely crispy skin to use as a garnish (not a big fan of soggy chicken skin) . I also added a bit of worcestershire sauce and boiled and then fried some sliced potatoes (cuz I'm a bad ass like that) . I also felt I had to move everything to a stock pot because my pan was no way big enough. Once the chicken was cooked through I removed the bones too so I could scoff it down quicker
I'm surprised you flipped the chicken – doesn't that make the crispy skin soggy?
I wonder if you broil it right be for you could crisp up the skin? I am not sure how soft the skin would be after that?
If you want a better sear…..DON'T crowd the pan!
The way you talk is literally the most annoying thing I've ever heard on YouTube. My god man.
How would go with rice or egg noodles?
My grandmother on my mother's side cooked rabbit fricassee! Not until we were older did we find out is rabbit 🐰 poor rabbit! But l never ate that dish again but it was good. My grandmother was an excellent color.
This recipe is very similar to Hungarian Chicken Paprikash..
Mashed potatoes is a classic, but you also could have served it with those dumplings.. I forgot how you called them but I remember an old VHS video you made with your wife..
Over 15 years Chef John! Thanks for all the videos. Man time flies.
Coooooooool 🔥🔥🔥
So I was raised to cook it in a dutch oven using and old rooster for a gamey flavour, like other have said with added potatoes, carrots, double the onions, and with an amount of seasoning and spices to make you question your own reality. Also a 1-2 min of boiling your mushrooms before dicing and frying with garlic and onions.
Toss 1/4 of your carrots, celery, and what have you for veggies, + 1spud diced, browned chicken/rooster, and a good shake of all the seasoning and spices you have in front of you.
Cook @ 350 well finishing prep and cooking your mushrooms and onions and garlic. (If you think its to much garlic for your taste double it) Get these nice and brown fried. added chicken stock and more seasonings than make sense. cook down 10-20 mins reduce stock by 1/2 or 1/3.
Add to mess in stove, give it a good stir. reduce temp to 250-270 slow cook 2 hours..
Add diced potatoes slow cook 2 hours.
Add the rest of the veggies slow cook 2 hours.
turn temp up 350-370
cook 1 hour then add cornstarch and final seasoning to taste.
reduce temp for 1-2 hours or turn off and reheat to serve.
He’s pauses when he talks is so funny
"your former furry friends.." 🤣🤣🤣🤣 chef John, you crack me up 😂😂
Yummmy as usual Chef.
⚠️ YO CHEF!!! I’m doing this NOW! You rock! ⚠️
What size/brand is that pan???
Just tried this and it's a new favorite! I swapped out the thighs for chicken quarters and it was amazing. Love you chef John!
Ive cooked rabbit. DO IT.
Grilled cheese with schmaltz is next level.
Basically s simpler faster coq avin.
Made it tonight – very good! I did mine in an enameled dutch oven