January 28 2026

Chicken Fricassee – Fancy Name, Cozy Results

This classic chicken dish is all about cozy comfort, a creamy sauce, and simple techniques that anyone can handle.

I show you how to make chicken fricassee step by step, breaking it down so it feels relaxed, approachable, and doable — even if you don’t usually cook “fancy” food. No complicated skills, no stress, just a comforting chicken dinner that feels special enough for guests and easy enough for a weeknight.

If you’ve ever skipped a recipe because the name sounded intimidating, this one’s for you. Grab a pan, slow things down, and let’s make something cozy together.

✨ Fancy name, cozy results.

=== 🍽🍸🥩 RECIPE ===
6 bone-in, skin-on chicken thighs
2 ounces (56g) all-purpose flour
3 tablespoons butter
12 ounces (340g) cremini mushrooms, quartered
1 medium onion, sliced
1 shallot, diced
3 cloves garlic, finely minced
2 carrots, sliced
1 bay leaf
4 springs fresh thyme
12 ounces (360ml) dry white wine
8 ounces (240ml) chicken stock
4 ounces (120ml) heavy cream
Juice of 1 lemon
Salt & Pepper

In a large skillet, melt the butter over medium heat.

Season the chicken on both sides with salt & pepper. Once the butter is melted, place the chicken in the pan, skin-side down. Leave it skin side down until the skin is golden brown and crispy, 7 to 9 minutes. Once browned, turn the chicken over and cook for another 3 to 4 minutes on the other side. Transfer the chicken to a plate, skin side up, and set aside. The chicken will not be fully cooked.

To the same pan, add the mushrooms and season with salt and pepper. Cook until browned, 5 to 8 minutes. Add the carrots, onion, shallots, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the flour and stir well. Cook for another 1 to 2 minutes to cook off the raw flour taste. Then add the wine to deglaze the pan. Allow the wine to simmer and reduce for 3 to 5 minutes.

Turn the heat to high, then add the chicken stock, thyme, and bay leaf, and bring to a boil. Add the chicken, skin side up, to the pan along with any juices that accumulated on the plate.

Cover, and reduce the heat to medium-low. Simmer for 45 minutes, turning over the thighs halfway through.

After 45 minutes, remove the lid and turn the thighs skin-side up. Continue simmering, uncovered, until the carrots are fork-tender and the chicken reaches an internal temperature of 170°F (75°C).

Add the cream and stir it into the sauce. Simmer and reduce to the desired consistency. Just before serving, stir in the juice of one lemon.

Serve over mashed potatoes, rice, or noodles.

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Let’s Celebrate TV is all about easy recipes, simple cocktails, and stress-free entertaining for real life. We help everyday home cooks feel confident in the kitchen and comfortable hosting — no fancy skills required. If you’ve ever thought “I can’t cook” or “I’m not the entertaining type,” this channel is for you — because you absolutely can.

=== 📑 CHAPTERS ===
00:00 Introduction & What is Chicken Fricassée?
00:24 About the Dish & Ingredients Overview
01:08 Preparing and Seasoning the Chicken
02:34 Searing the Chicken
03:10 Cooking the Mushrooms
04:32 Adding Carrots, Onion, Shallot, and Garlic
05:27 Softening the Vegetables & Aromatics Explained
06:16 Building the Sauce Base with Flour
06:45 Deglazing with White Wine
07:38 Adding Stock & Herbs
08:17 Simmering the Stew with Chicken
09:09 Finishing Touches: Cream & Lemon
10:45 Serving Suggestions & Taste Test
11:50 Final Thoughts & How to Support the Channel
12:19 Outro & Next Steps