Chicken Fricassée with Mushrooms and Tarragon

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic French fricassée featuring tender chicken pieces simmered in a creamy mushroom sauce enriched with fresh tarragon. This French-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, unsalted butter, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 480 cal/serving

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Ingredients

4, bone-in, skin removed chicken thighs
3 tbsp unsalted butter
8 oz, sliced button mushrooms
2, finely chopped shallots
2, minced garlic cloves
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
2 tbsp, chopped fresh tarragon leaves
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: Pat dry 4 skinless bone-in chicken thighs. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a heavy skillet over medium-high heat. Brown the chicken for 5 minutes per side until golden, then remove and set aside.
Step 2: Add 2 tbsp unsalted butter to the skillet. Sauté 2 finely chopped shallots and 2 minced garlic cloves for 2 minutes until translucent and fragrant.
Step 3: Add 8 oz sliced button mushrooms and cook for 5 minutes until softened and browned.
Step 4: Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir for 1 minute to form a roux.
Step 5: Gradually pour in 1/2 cup dry white wine and 1 cup chicken broth, stirring to combine and thicken the sauce.
Step 6: Return the chicken thighs to the skillet, reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
Step 7: Stir in 1/2 cup heavy cream and 2 tbsp chopped fresh tarragon. Cook uncovered for 5 more minutes until the sauce thickens and coats the chicken.
Step 8: Adjust seasoning with salt and pepper to taste and serve hot.