Chicken fricasseFricasse - French Cuisine. Chicken stewed in a creamy sauce with mushrooms in a pan on a light stone background. Top view with copy space. Top view background with copy space.


  • 1 whole chicken, cut into pieces
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 cup chicken broth
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Chopped parsley for garnish


  1. Season the chicken pieces with salt, pepper, and paprika.
  2. In a large skillet, melt the butter over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
  4. Sprinkle the flour over the onion and garlic, and stir to combine. Cook for a few minutes to remove the raw taste of the flour.
  5. Slowly pour in the chicken broth and white wine, stirring constantly to avoid lumps.
  6. Return the chicken pieces to the skillet and add the thyme. Cover and simmer for about 30 minutes, or until the chicken is cooked through.
  7. Stir in the heavy cream and simmer for an additional 5 minutes.
  8. Adjust the seasoning with salt and pepper to taste.
  9. Serve the chicken fricassee hot, garnished with chopped parsley.


By Lukas