Chicken Fricassee


September 5, 2015

Chicken Fricassee 5 0 5 3
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 5


1kg skinless chicken thigh fillets

2 tbsp plain flour

1 tbsp butter

1 onion, chopped

2 cloves garlic, minced

250g button mushrooms, chunky cut

1/4 tsp dried thyme

1/4 tsp dried tarragon

Salt and pepper

1/2 cup white wine

1/2 cup chicken stock

150ml cooking cream

1 tbsp cornflour + 2tsp water


1Place chicken thighs and flour into a clean plastic freezer bag and secure tightly (leaving air in bag) and shake to flour chicken pieces.


3Sear floured chicken in butter until sealed and slightly browned. I did this in my searing slow cooker, or you can do it on the stove top. Transfer sealed chicken to slow cooker.


5Add onion, mushroom, garlic, thyme, tarragon, S&P to slow cooker.

6Combine stock and wine and pour over.

7Cover and cook on low for 4-5hrs approx.


9Prior to serving, remove chicken with slotted spoon and set aside.

10Mix cornflour with 2 tsp water to form smooth liquid.

11Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream.

12Add cornflour mix and stir over heat for approx 5mins until nice thick sauce consistency is achieved.


14Serve chicken with sauce poured over.


16Serve on brown rice or on creamy mashed potato, with steamed vegetables.

Submitted by Paulene Christie


12 Reviews

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Paulene @ Slow Cooker Central

September 6, 2016

According to a quick Google search:
Just use your choice of the following herbs in an amount equal to that which is called for in your recipe:
To substitute dried tarragon with fennel seed or anise seed, use one pinch for each teaspoon of tarragon the recipes specifies.


September 6, 2016

Hi, I have no tarragon, any suggestions for anything else please?

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REALLY!!! My first person I came across who saw my video on the plane :))

Mega Seadramon

August 28, 2016

This is the recipe that drew me to this site. I saw it featured on a flight from Australia to New Zealand. I love love love this recipe.

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So pleased you loved it 🙂


March 4, 2016

An absolutely amazing recipe !!! So tasty and easy ! Will be a regular in my house !! Thank you so much

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It’s a special type of cream that resists splitting when cooked on heat.
It’s beside the regular thickened cream in my supermarket 🙂


March 1, 2016

Just what is cooking cream?

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Paulene @ Slow Cooker Central

February 14, 2016

You can see it here in this step in recipe above >> “Return searing slow cooker to hotplate (or transfer sauce to saucepan on stove) and add cream”


February 13, 2016

Looks amazing but when do you add the cream???

Rita Price

November 17, 2015

This is so good. Now on my meal planner! Even young grandchildren loved it. Total silence whilst they ate – means they throughly enjoyed it.

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