Chicken Fricassee Stew

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • 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.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member