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Chicken Fricassee

Stefani Weiss
This Chicken Fricassee is super creamy, savory, filling, very flavorful, comforting, and beyond delicious!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Entree, Main Course
Cuisine French, Gluten-Free, Lactose-Free, Low FODMAP
Servings 3 people


  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 500 g chicken thighs
  • 2 spring onions (only the green parts)
  • 1 large carrot, peeled and chopped
  • 150 g canned mushrooms
  • 2 tablespoon gluten free flour
  • 120 ml white wine (½ cup)
  • 300 ml chicken broth (1 ½ cups)
  • 120 ml lactose free heavy cream (½ cup)
  • fresly chopped thyme


  • Preheat oven to 180°C (350°F). Pat dry chicken with a paper towel and season with salt and pepper
  • In a large high-sided skillet over medium heat, heat oil. Add the kitchen to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate. 
  • In the same skillet melt the butter then add the green parts of spring onion, carrot, and canned mushrooms and cook until soft, for about 5 minutes. Add the flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan. Cook for about 5 minutes or until the wine is reduced by half.  Pour in 1 ½ cups chicken stock thyme, and salt and pepper..
  • Return chicken to the pan together with the juices and bake uncovered at 180°C (350˚F) for 45 minutes. 
  • Take the chicken out of the oven and add ½ cup heavy cream, stir until combined. Taste and season with salt if needed. 
  • Enjoy!:)
Keyword Chicken Fricassee