Name: Braised Chicken Fricassé with Creamy Mushroom and Bacon Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 5-6 chicken thighs, bone in, skin on (about 3½-4 lbs); 1½ tsp kosher salt, divided; ¼ tsp freshly ground black pepper; 2 Tbsp olive oil; 2 Tbsp (28g) unsalted butter; 3 strips of bacon, cut into lardons (thin strips); 8 oz small cremini or white button mushrooms, halved or quartered; 8-10 medium shallots, peeled and halved lengthwise; 3 cloves garlic, peeled and minced; 2 Tbsp all-purpose flour; 1½ cups (355ml) low-sodium chicken broth; 6 sprigs fresh thyme; 1 dried bay leaf; ¼-½ cup (60-120ml) heavy cream; Fresh parsley, finely chopped; Flaky sea salt, for finishing; Mashed potatoes; Side salad or roasted veggies; Crusty baguette

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Introduction

Braised Chicken Fricassé offers a comforting and flavorful dish featuring tender chicken thighs cooked in a rich, creamy sauce with mushrooms, bacon, and shallots. It’s perfect for a cozy dinner served alongside mashed potatoes and crisp veggies.

The image shows a white pan filled with five browned chicken thighs laid on a creamy sauce with pieces of mushrooms and herbs sprinkled on top. A wooden spoon with a cream-covered head is resting in the pan, partially scooping the sauce. Around the pan, there are bowls of mashed potatoes and green beans, a small dish filled with chopped parsley, and some scattered crumbs and herbs on a white marbled surface. The scene is bright and inviting with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 chicken thighs, bone in, skin on (about 3½-4 lbs – or a whole chicken cut up)
1½ tsp kosher salt, divided
¼ tsp freshly ground black pepper
2 Tbsp olive oil
2 Tbsp (28g) unsalted butter
3 strips of bacon, cut into lardons (thin strips)
8 oz small cremini or white button mushrooms, halved or quartered
8-10 medium shallots, peeled and halved lengthwise
3 cloves of garlic, peeled and minced
2 Tbsp all-purpose flour
1½ cups (355ml) low-sodium chicken broth
6 sprigs fresh thyme
1 dried bay leaf
¼-½ cup (60-120ml) heavy cream
Fresh parsley, finely chopped
Flaky sea salt
For Serving: mashed potatoes, side salad or roasted veggies, crusty baguette

Instructions

Step 1: Pat the chicken dry, then season both sides generously with 1 tsp kosher salt and ¼ tsp black pepper. Let the chicken rest at room temperature for 15-20 minutes.
Step 2: Heat a large skillet over medium-high heat and add olive oil and butter. When hot, place the chicken skin side down. Cook undisturbed until golden brown, about 8-10 minutes, then flip and cook another 5-6 minutes. Transfer chicken to a plate.
Step 3: Add bacon lardons to the pan and cook until crisp, about 3-5 minutes. Add mushrooms and shallots, season with ½ tsp kosher salt, and cook for 4-6 minutes, stirring occasionally. Stir in garlic and cook for 1 more minute.
Step 4: Sprinkle flour over the vegetables and bacon, stirring continuously for 1 minute to cook down the flour.
Step 5: Pour in 1½ cups chicken broth and stir well. Return chicken to the pan skin side up. Nestle fresh thyme and the bay leaf into the sauce and bring to a simmer.
Step 6: Reduce heat to medium-low, cover, and cook for 12-15 minutes until chicken is cooked through. Remove chicken to a plate.
Step 7: Stir in ¼ to ½ cup heavy cream depending on desired sauce creaminess. Taste and adjust seasoning with salt and pepper. Return chicken to the pan and sprinkle with chopped parsley.
Step 8: Serve chicken and sauce over mashed potatoes, sprinkle with flaky sea salt, and enjoy with a side salad or roasted vegetables. A crusty baguette is a perfect accompaniment.

Tips & Variations

For extra depth, substitute cremini mushrooms with wild mushrooms or add a splash of white wine to the sauce.
You can use boneless chicken thighs for quicker cooking, but bone-in adds more flavor.
Adjust the amount of cream for a lighter or richer sauce according to your preference.
If you like a thicker sauce, stir in a little more flour or cook uncovered for a few minutes to reduce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

A white bowl contains three sections: on one side are two pieces of browned chicken thighs covered in light brown creamy mushroom sauce with visible chunks of mushrooms and bits of herbs. Next to the chicken is a scoop of mashed potatoes topped with melted butter, showing a soft, creamy texture. The last section of the bowl has roasted carrots and green beans, lightly charred with a slightly shiny surface. The bowl sits on a white marbled surface with scattered herbs around, and a broken piece of bread is visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more easily. If using breasts, reduce cooking time and monitor closely to avoid overcooking.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and color to the dish, but you can skip this step if short on time. The dish will still be tasty but less rich in flavor.