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Braised Chicken Fricassé with Creamy Mushroom and Bacon Sauce Recipe

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★★★★★

4.5 from 74 reviews

This Braised Chicken Fricassé recipe features succulent, bone-in chicken thighs braised in a rich and creamy mushroom, shallot, and bacon sauce. The tender chicken is first seared to golden perfection, then slow-cooked with aromatic herbs and finished with a touch of heavy cream to create a comforting and flavorful French-inspired dish perfect for serving over mashed potatoes with a side salad or roasted vegetables.

Ingredients

Scale

Chicken and Seasoning

  • 5–6 chicken thighs, bone in, skin on (about 3½–4 lbs)
  • 1½ tsp kosher salt, divided
  • ¼ tsp freshly ground black pepper

For Searing and Sauce

  • 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

For Serving

  • Mashed potatoes
  • Side salad or roasted veggies
  • Crusty baguette

Instructions

  1. Season the chicken: Pat the chicken dry, then generously season on both sides with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Allow it to sit out at room temperature for 15-20 minutes to enhance flavor and even cooking.
  2. Sear the chicken: Heat a large stainless steel or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When hot, place the chicken skin side down and cook undisturbed until golden brown and the skin releases easily, about 8-10 minutes. Flip the chicken and cook for another 5-6 minutes. Transfer the chicken to a large plate.
  3. Cook bacon, shallots, and mushrooms: Add the bacon lardons to the same pan and cook, stirring occasionally, until they start to crisp, about 3-5 minutes. Add the mushrooms and halved shallots and season with ½ teaspoon kosher salt. Continue cooking for 4-6 minutes, stirring occasionally, then add minced garlic and cook for 1 minute more to release aroma.
  4. Incorporate flour: Sprinkle 2 tablespoons all-purpose flour into the pan and stir continuously for 1 minute to cook off the raw flour taste and thicken the sauce base.
  5. Make the sauce and return chicken: Pour in 1½ cups chicken broth, stirring well to combine. Nestle the fresh thyme sprigs and dried bay leaf into the sauce. Return the chicken to the pan skin side up. Bring the liquid to a gentle simmer.
  6. Braise the chicken: Reduce heat to medium-low and cover the pan with a lid. Let the chicken cook gently for 12-15 minutes until fully cooked through and tender.
  7. Finish the sauce: Carefully transfer the chicken back to the plate. Stir in ¼ to ½ cup heavy cream depending on your preference for creaminess and sauciness. Taste the sauce and adjust seasoning with salt and pepper as needed. Return the chicken to the pan, sprinkle with chopped fresh parsley to brighten the flavors.
  8. Serve: Plate each chicken thigh over a bed of mashed potatoes and spoon generous amounts of the creamy mushroom and shallot sauce over top. Sprinkle with flaky sea salt for texture and flavor. Serve alongside a crisp green salad or roasted vegetables and some crusty baguette for a complete and satisfying meal.

Notes

  • Allowing the chicken to come to room temperature before cooking ensures even cooking.
  • Using bone-in, skin-on thighs adds moisture and flavor during braising.
  • Adjust cream quantity based on how thick or light you prefer your sauce.
  • Flaky sea salt adds an elegant finishing touch with a bit of crunch.
  • This dish pairs beautifully with creamy mashed potatoes but can also be served over rice or buttered noodles.
  • Make sure not to overcrowd the pan while searing to get a nice golden crust on the chicken.

Keywords: braised chicken, chicken fricassee, creamy chicken sauce, mushroom sauce, French chicken recipe, one pan chicken dinner

Find it online: https://annakocht.com/braised-chicken-fricasse-with-creamy-mushroom-and-bacon-sauce-recipe/