Chicken and Mushroom Fricassee Recipe

Chicken and mushroom fricassee

This recipe for chicken fricassee with mushrooms is so delicious! Plus, it’s easy to make at home so go ahead!

For a change from Sunday roast chicken, try chicken fricassee! Today, we are enjoying mushrooms, they are the best of the season. You can accompany it with a portion of rice or fresh pasta, it is very good and easy to prepare at home! If you like soft mushroom sauce, you can replace the meat with veal for example. And for more, get the Colombo chicken with coconut milk!

Chicken and Mushroom Fricassee Recipe


  • 2 onions
  • 4 free-range chicken thighs
  • 1 lemon juice
  • salt and pepper
  • 400 g of fresh button mushrooms
  • 2 cloves of garlic
  • 1 C. tablespoon cornstarch (finely ground)
  • 200 ml cow’s milk
  • 100 ml white wine
  • 100 ml of water cream
  • 1 bunch of tarragon



Peel and chop the onion. Place on a baking tray lined with baking paper and then place the chicken thighs, lightly browned on top. Sprinkle with lemon, salt, pepper and bake for 30 minutes at 180°C.


Sprinkle mushrooms and sprinkle garlic cloves. Mix everything in a skillet with olive oil. Cook on high heat for five minutes. Writing.


Melt the cornstarch in a small portion of the beef. Heat the remaining meat with white wine and liquid cream. Allow to reduce for a few minutes.


Mix the mushrooms with the corn that has been dissolved in the water that has already been heated. Continue cooking until the sauce thickens. Season with salt, pepper and chopped tarragon.


When the chicken thighs are cooked, add them to the sauté pan with the onions and adjust the seasoning if necessary.

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