Description
Chicken Fricassée with Shallots and Bacon
A timeless French classic, Chicken Fricassée brings comfort to your table with its rustic flavors. Seared in butter, then braised in white wine with sweet caramelized shallots and crispy bacon, this dish perfectly balances simplicity and rich, savory notes. A favorite throughout generations in France, it’s the kind of recipe that’s both elegant and easy to make—perfect for any occasion. Serve it with rice, mashed potatoes, or a fresh salad to enjoy the full French countryside experience.
4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp black pepper
2 slices bacon, cut in fine strips
2 tbsp butter, divided
2 garlic cloves, minced
8 shallots, halved
7-8 sprigs fresh thyme
Directions:
1. Sear the bacon in a skillet, then set aside.
2. Sear the chicken in butter until golden. Set aside.
3. Add garlic and shallots, cook until caramelized.
4. Add chicken back, pour wine, add thyme & bacon, then bake at 350°F for 30 mins.
Prep Time: 20 mins
Kcal: ~350 kcal per serving
Step-by-Step Guide
1. Prep & Season: Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper. Halve the shallots, mince the garlic, and cut the bacon into fine strips (lardons).
2. Cook the Bacon: In a large, oven-safe skillet or Dutch oven over medium heat, cook the bacon strips until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pan.
3. Sear the Chicken: Add 1 tablespoon of butter to the bacon fat. Once hot, add the chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is deeply golden and crisp. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside.
4. Caramelize the Aromatics: Add the remaining butter to the skillet. Add the halved shallots, cut-side down. Cook for 4-5 minutes without moving to get a good sear. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Deglaze & Braise: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Return the chicken thighs and any accumulated juices to the skillet. Add the fresh thyme sprigs and reserved crispy bacon. Bring to a simmer.
6. Bake: Cover the skillet and transfer it to a preheated 350°F (175°C) oven. Bake for 30 minutes, or until the chicken is cooked through and tender.
Serving Suggestions
This rich, savory fricassée pairs beautifully with starchy sides to soak up the delicious sauce. Creamy mashed potatoes or buttery egg noodles are classic choices. For a lighter option, serve with steamed rice or crusty French bread. A simple green salad with a sharp vinaigrette helps cut through the dish’s richness. Garnish with a fresh sprinkle of chopped parsley for a touch of color.
How-to Summary
Season and sear chicken thighs until golden. Cook bacon until crisp, then use the same pan to caramelize shallots and garlic. Deglaze with white wine, then return all ingredients (chicken, bacon, thyme) to the pan. Cover and bake at 350°F for 30 minutes until the chicken is perfectly tender.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless chicken breasts will cook faster and can dry out. Reduce the braising time to 15-20 minutes and check for doneness early.
What’s a good substitute for dry white wine? Use an equal amount of chicken broth with a squeeze of lemon juice or a splash of white wine vinegar to mimic the acidity.
How can I make the sauce thicker? After baking, remove the chicken and aromatics. Simmer the sauce on the stovetop for 5-10 minutes to reduce. For a quicker thickener, mix 1 tbsp cornstarch with 2 tbsp cold water and whisk it into the simmering sauce.
Can I make this dish ahead of time? Absolutely. Prepare the fricassée completely, let it cool, and refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
What can I use if I don’t have an oven-safe skillet? After deglazing with wine in your regular skillet, transfer everything to a covered casserole dish for baking.
Common Mistakes to Avoid
- Not patting the chicken dry: This prevents proper browning and results in pale, steamed skin.
- Crowding the pan while searing: Sear in batches if necessary to ensure a crisp, golden crust on every piece.
- Moving the shallots too soon: Let them sit cut-side down to develop a deep, sweet caramelization.
- Using high heat for the garlic: Add it at the end of the shallot step to prevent burning and bitterness.
- Overcooking in the oven: Use a meat thermometer; chicken is done at 165°F internal temperature.
Conclusion
Chicken Fricassée with Shallots and Bacon is a quintessential comfort dish that proves elegant meals don’t require complex techniques. By mastering a few key steps—proper searing, patient caramelization, and gentle braising—you unlock layers of rustic, savory flavor. This versatile recipe is perfect for a cozy family dinner yet impressive enough for guests. Embrace its timeless appeal and make it a cherished part of your own culinary repertoire.