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Chicken Fricassee

Casserole dish with chicken fricasse

Chicken Fricassee is like a comforting hug from French cuisine. Imagine tender chicken pieces, lovingly browned and then simmered in a creamy white mushroom sauce. Rich, flavourful, and oh-so-delicious.

To break it down, it all starts with chicken. You can use bone-in chicken pieces, typically thighs or drumsticks, which can be seared in butter or oil until they have that beautiful golden-brown exterior. This step not only adds a lovely color but also locks in those savory juices.

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Then comes the magic sauce. It’s a creamy concoction made with mushrooms, onions, and often a touch of white wine or broth. This sauce is where the real charm happens. It envelops the chicken, infusing it with a mouthwatering blend of flavours.

The result? A dish that’s hearty and satisfying, yet elegant enough for a special dinner. It’s comfort food elevated to gourmet status, and it pairs perfectly with sides like mashed potatoes, rice, or crusty bread to soak up every drop of that luscious sauce. Whether you’re a fan of French cuisine or just crave a creamy chicken dish, Chicken Fricassee is a must-try. It’s a subtle, timeless classic that brings warmth and flavour to your table.

When serving Chicken Fricassee, you can complement this delicious French dish with a variety of side dishes to create a well-balanced meal. Here are some typical options:

  1. Mashed Potatoes: Traditional and classic, creamy mashed potatoes pair wonderfully with the rich and creamy sauce of Chicken Fricassee.
  2. Rice: White or brown rice is a great choice to soak up the flavorful sauce. You can also consider serving it with pilaf or risotto for extra indulgence.
  3. Crusty Bread: A crusty baguette or French bread is excellent for mopping up the delicious sauce, and it adds a delightful texture contrast.
  4. Steamed Vegetables: Tender-crisp steamed vegetables like green beans, carrots, or asparagus provide a healthy and colorful accompaniment.
  5. Salad: A fresh garden salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of Chicken Fricassee.
  6. Herb-Roasted Potatoes: Roasted potatoes with herbs and olive oil add a flavourful and slightly crispy side to the dish.
  7. Buttered Egg Noodles: Egg noodles tossed in butter and fresh herbs make a simple yet tasty side dish.
  8. Cauliflower Mash: For a low-carb option, cauliflower mash can replace traditional mashed potatoes without sacrificing flavour. I tend to use one potato and the rest cauliflower, so hubby doesn’t know. Sheesh, he’s reading this now!!!

Remember, the choice of side dish depends on your personal preference and dietary restrictions. These options provide a range of flavors and textures to complement the creamy and savory nature of Chicken Fricassee.

How did I serve mine?

We had this dish over two nights. It makes too much for the two of us, so we had it with broccoli on the first night and with the leftovers on the second night. I cooked up some pasta for a quick and easy meal.

Casserole dish with chicken fricasse

Chicken Fricassée

5 from 5 votes

5 stars tells us you love the recipe

This is a lovely French dish that has wonderful subtle flavours. This is my version for making the sauce in the Thermomix.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Difficulty Easy
Course Dinner
Cuisine French
Servings 4 -6
Method Stove top, Thermomix


For the casserole dish

  • 4 chicken Maryland skin-on and bone-in if you can get them. Leave them as they are or cut into pieces. I cut mine
  • 20 g unsalted butter
  • 20 g olive oil.
  • 1 tsp flaked salt I used pink Murray Valley
  • 1/2 tsp black pepper freshly ground if you can
  • 20 g unsalted butter
  • 200 g white mushrooms .


  • hand full of parsley
  • 200 g onion brown
  • 2 garlic cloves
  • 1 bay leaf I used fresh I have a tree
  • 3 thyme sprigs or use 1/2 tsp dried thyme
  • 20 g olive oil
  • 120 g white wine choose something you like to drink
  • 30 g plain flour (all-purpose)
  • 200 g thickened cream
  • 1 chicken stock stock pot
  • Squeeze of lemon
  • season to taste.


  • Read the whole recipe first. You can have the sauce cooking while you're busy with the chicken and mushrooms.

**Prep the chicken first:**

  • There are a few ways you can do this and it will depend on the equipment you have at home. But I would start by frying off the chicken in a cast iron casserole with butter and a touch of olive oil. Generously coat the chicken with oil first, I use a spray bottle to make sure it's covered all over. Add the casserole dish to the heat and once it's hot, add the butter and chicken pieces. Brown the chicken then set aside on a plate. Don't over crowd the pan, cook them off bit by bit if needed. We're just looking to get some lovely colour for now not to cook them through.
  • Once the chicken is brown, remove it and set aside. Allow the pan to heat up again add a touch more butter and fry the mushrooms I like to see some colour on them too. When cooked turn off the heat and pop the chicken back into the casserole, waiting for the sauce. You can take a few mushrooms out for garnish if you like.

**For the sauce**

  • Add the parsley leaves to the TM bowl and chop 3 seconds/speed 7
  • Remove roughly half of the leaves for garnish later, then weigh in the onion and garlic. Chop again 3 seconds/speed 7
  • Add the bay leaf, thyme and olive oil and sauté 6 minutes/Varoma/reverse speed +1
  • Weigh in the white wine and give it another 2 minutes/Varoma/reverse speed +1
  • Remove the bay leaf then, then weigh in the flour, cream and stock and set to 100ºC Thicken Mode.

**To finish off**

  • While the sauce is cooking in the Thermomix, pop your chicken and mushrooms back into your casserole. When the Thermomix has finished thickening the sauce, pour your sauce over the chicken and mushrooms.
  • Heat up the casserole again on medium heat and allow the chicken to cook through, if it has a lid, you can pop that on now to make the job faster, but don't overcook the chicken.
  • Just before serving check the flavour add lemon juice and season to taste.
  • Check out the blog post for serving suggestions.


  1. What exactly is chicken stock stock pot as written in recipe. I don’t have a cast iron casserole so would brown in pan and cook all in casserole in oven 😋

    1. Hi Anne, Click the link that’s in the recipe for the stock pot. They’re a conentrated stock made by continental. Sure you can do that you say about browning first then cooking in a casserole dish.

  2. 5 stars
    This was simple to make and tasted wonderful.
    I do not repeat many recipes but would definitely make it again.

    1. Thanks, Jean, I’m the same. I don’t usually repeat meals unless it’s for work or testing purposes. testing and tweaking recipes must be in our blood. 😉

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