Chicken Fricassee Stew

Chicken Fricassee Stew

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  • Each serving
  • 340cal
  • 22g fat (11g sat)
  • 115mg chol
  • 260mg sodium
  • 6g carb
  • 0g fiber
  • 1g sugars
  • 23g protein


  • 3 tablespoons butter
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1/2 pound button mushrooms, quartered
  • 1/2 cup sliced shallots
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 cup white wine, such as sauvignon blanc
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh lemon zest


Heat butter in a large Dutch oven or heavy pot over medium-high heat. Add chicken in batches and brown; season well with salt and pepper. Transfer to a bowl and set aside. Add mushrooms to the pot and cook until lightly browned, about 5 minutes; season well with salt and pepper. Transfer to a bowl with a slotted spoon and set aside.

Add shallots, garlic and thyme to the pot and cook, stirring often, until shallots are soft, about 7 minutes. Pour in wine and bring to a simmer, scraping up any browned bits. Add chicken and mushrooms, with any accumulated juices, and broth and bring to a simmer. Cover and cook until chicken is cooked through, about 15 minutes. Stir in cream and lemon zest and season with salt and pepper.