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Easy Chicken Fricassee Recipe – Creamy French Chicken Stew with Sea Salt, Thighs & Lemon

Try this easy, creamy chicken fricassee — a rich yet balanced French-style stew with chicken thighs and breast, sea salt seasoning, 1/3 cup heavy cream and a bright splash of lemon. Perfect comfort food for weeknights or special dinners.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 53 minutes
Course Main Course
Servings 6
Calories 398 kcal

Ingredients
  

  • 4-6 boneless, skinless chicken thighs
  • 2 chicken breast cut in half
  • sea salt taste
  • ground black pepper to taste
  • 3 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 shallot diced
  • 2 cloves garlic minced
  • 2 sprigs thyme
  • 2 tbsp flour all-purpose or gluten-free
  • ½ cup white wine preferably dry
  • 3 cups chicken stock
  • ⅓ cup heavy cream
  • 1 tbsp lemon juice optional

Instructions
 

  • Season & Sear the ChickenPat chicken dry and season generously with sea salt and pepper. Heat butter in a large sauté pan or Dutch oven over medium-high heat. Sear chicken skin-side down first for 4–5 minutes, then flip and brown the other side for 1 minute. Remove chicken to a plate.
  • Cook the VegetablesAdd onions, mushrooms, bay leaf, and thyme to the pan. Cook 5 minutes until mushrooms are lightly browned. Add garlic and cook 30 seconds.
  • Make the Sauce BaseSprinkle flour over the vegetables and stir for 1 minute. Add white wine and chicken stock, scraping up brown bits from the bottom.
  • Braise the ChickenReturn chicken to the pan, skin-side up. Bring to a gentle simmer. Cover and cook 10 minutes, then uncover and simmer 20 minutes more until cooked through.
  • Finish the SauceRemove chicken pieces, stir in heavy cream and a splash of lemon juice. Taste and season with additional sea salt and pepper. Return chicken to the sauce and warm through.
  • Serve Garnish with fresh parsley. Serve over mashed potatoes, rice, or egg noodles.

Notes

Estimated Nutritional Information

(Per serving, based on 6 servings. Values vary depending on ingredients used.)
  • Calories: 410
  • Total Fat: 26g
    • Saturated Fat: 11g
  • Carbohydrates: 10g
    • Fiber: 1g
    • Sugars: 3g
  • Protein: 33g
  • Cholesterol: 150mg
  • Sodium: 520mg
  • Potassium: 580mg
  • Vitamin A: 12% DV
  • Vitamin C: 6% DV
  • Calcium: 4% DV
  • Iron: 10% DV
(Calculated from average chicken thigh + breast portions, butter, flour, mushrooms, stock, and 1/3 cup heavy cream split across servings.)