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5 from 4 votes
Chicken fricassee in a blue and white bowl on a white wooden table.
Chicken Fricassée with Spring Vegetables - Stovetop Version
Prep Time
20 mins
Cook Time
45 mins
Total Time
55 mins
Chicken Fricassée is a pretty dish that usually has a Fall feeling to it. By adding a few ingredients (asparagus, carrots, mushrooms) however, you can make it to help celebrate the coming of spring. Wild mushrooms come in small packages but they can pack a lot of flavor.
Course: Entrées
Cuisine: French
Keyword: Chicken, Paleo Friendly, One Pot Meal, Quick and Easy
Servings: 6
Calories: 318 kcal
Author: Meredith Laurence
  • cups boiling water
  • ½ ounce dried wild mushrooms
  • 8 skinless bone-in chicken thighs
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 rib celery thinly sliced
  • 3 carrots thinly sliced
  • 8 ounces brown or shiitake mushrooms sliced
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • ½ cup heavy cream
  • ½ bunch asparagus cut into 1-inch lengths (about 2 cups)
  • half a lemon zest and juice
  • chopped fresh scallions
  1. Start by pouring boiling water over the dried mushrooms to rehydrate them. Let them sit for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon, chop them finely and set them aside in a bowl. Use a fine strainer to strain the soaking liquid into another bowl or glass measure to remove any silt or dirt. Set the wild mushroom stock aside as well.
  2. Pre-heat a large 12-inch sauté pan over medium high heat. Season the chicken thighs well with salt and pepper. Add the oil to the sauté pan and brown the chicken thighs on all sides until nicely colored – about 5 minutes per side. Remove the browned thighs from the pan and set aside.
  3. Add the onion, celery and carrots to the pan and sauté until they start to soften – about 5 minutes. Add the mushrooms and fresh thyme sprigs and sauté for another 4 to 5 minutes. Add the flour to the pan and let it cook with the vegetables for another 2 minutes. Add the white wine to the pan and bring to a simmer, scraping up any brown bits that have developed on the bottom of the pan. Add the mushroom stock, the chopped wild mushrooms and heavy cream and return the chicken to the pan. Cover the pan with a lid and turn down the heat. Let the chicken simmer for about 15 minutes.
  4. Remove the lid and add the asparagus to the pan. Simmer uncovered for another 10 minutes or until the asparagus is tender. Season with salt and freshly ground black pepper to taste. Give the dish a squeeze of lemon juice and sprinkle the scallions and lemon zest on top. Serve with a hearty romaine salad.
Nutrition Facts
Chicken Fricassée with Spring Vegetables - Stovetop Version
Amount Per Serving
Calories 318 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 156mg52%
Sodium 161mg7%
Potassium 655mg19%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 4g4%
Protein 29g58%
Vitamin A 5485IU110%
Vitamin C 4.1mg5%
Calcium 46mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.