This might look like just some chicken and mushrooms on a plate, but believe me when I tell you, this particular plate of chicken and mushrooms is creamy and delicious and is considered one of the favorite splurge meals in our house. Even your hardest-to-impress family members will request these leftovers the next day!

A fricassee refers to the method of cooking in which you first sauté the protein, then finishing it by pouring in liquid and simmering it to create something that lands somewhere between a sauce and a stew. It’s a traditional, old school French technique, so you’re not going to find a lot of popular fricassee recipes on Pinterest. Which is unfortunate, because I literally drank this sauce directly out of the ladle.

I based my recipe off a highly rated one I found online, but the adjustments I made took it to the next level. Take the time to do it the old school way: use a Dutch oven, strain the broth, finish it in the oven. These details really are worth it!

Chicken Fricassee
(Original recipe: Cooking with Ruthie)

3 pounds bone-in chicken thighs
2 TBSP olive oil
3 TBSP all-purpose flour
1 C dry white wine
2 C chicken broth
2 TBSP butter
1 onion, finely chopped
2 C fresh mushrooms, sliced
1 TBSP chopped fresh sage
1 TBSP chopped fresh parsley
1/2 TBSP chopped fresh tarragon
1 C heavy whipping cream

Preheat the oven to 350F.

Dry the chicken pieces; sprinkle them with salt, pepper, and paprika. In an oven safe dish (we recommend using a Dutch oven), heat the olive oil over medium-high heat. Once the oil is hot, brown the chicken on both sides. Remove it from the pan and set aside.

Reduce the heat to medium. Add the flour to the chicken drippings and cook until lightly browned, stirring constantly. Pour in the wine and broth; whisk until smooth. Return the chicken to the pan and bring it all to a boil. Cover and reduce the heat to a simmer. Transfer to the oven and bake for 50 minutes.

Remove the chicken and set aside. Strain the broth to remove any large chunks. Set the strained broth aside, as well.

Return the empty Dutch oven to the stove and melt butter over medium high heat. Add the onion and sauté until lightly browned. Add mushrooms and herbs; cook until mushrooms are soft. Add chicken broth and cream.

Return the chicken the the Dutch oven. Simmer over medium heat until the sauce has thickened. Add more chicken broth, if needed, to your desired consistency.