This is one of our all-time favorites. When you have guests over, just double the recipe.

Allrecipes Member

Recipe Summary test

10 mins
40 mins
50 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally.

  • Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts

248 calories; protein 17g; carbohydrates 11.6g; fat 15.1g; cholesterol 90.2mg; sodium 463.7mg. Full Nutrition

Reviews (40)

Rating: 4 stars
Chicken fricassee was often served at my grandmother's house during warmer weather. She used to boil an old stew hen, pick the meat off the bones, strain the broth to reuse as a base for the gravy and go from there. Kind of a lot of work. In that vein, I followed this lovely recipe with the following exceptions: The thighs were cut into bite sized pieces, I added considerably more salt (don't know how much--just until it tasted good to me), and swapped out the water for chicken broth to heighten the flavor. Served over hot biscuits slathered with butter. Wonderful! Thank you so much for a recipe that I will be making again! Read More
Rating: 4 stars
Yummy! I did make a couple of changes - instead of water I used chicken broth and I added a splash of white wine. I agree with last reviewer that it made a lot of sauce. We had it with rice. I would probably make with less water (about half as much) next time. Read More
Rating: 5 stars
Very Good. Made lots of gravy, make sure to serve with mashed potatoes. Followed the directions exactly except used Wondra instead of flour. Read More
Rating: 5 stars
This dish was wonderful. I found it to be packed with flavor. I did make a few substitutions. Instead of using water, I used chicken stock. I also added some white wine to the chicken stock. My husband loved it. I will definately be making this dish in the future. Read More
Rating: 4 stars
This dish is a keeper! My husband loved it so much that he kept making "yummy sounds." The sauce has a delightful mushroom flavor. The kids don't care for onion, but I've found they don't mind if I use the dehydrated onion bits, so that's what I did. I also omitted the celery. They had to pick out the mushrooms. I used Campanelle pasta, which looks like little horns, to dress it up. I recommend removing the skin before browning. This reduces the amount of fat in the sauce, plus I found the skin wanted to slide off after being cooked in the water. My preference for thickening is corn starch, I tend to get lumps with flour. I poured the mushroom sauce over the pasta and placed the chicken on top for a lovely presentation. I'll be making this again and again! Read More
Rating: 5 stars
OMG...this was unbelievable! I made it for my whole family (children included) and it was a bit hit! I made 8 chicken thighs in total which required quite a bit more flour for breading the chicken and depending on how you like your gravy, thicker or thinner, you can add however much flour you see fit. I made this with mashed potatoes and the gravy was so wonderful on top of them! A little time consuming to make, but worth it in the end! Read More
Rating: 4 stars
I did a few things differently, based on what I had on hand, but all in all, this was really good. Thanks for a good recipe. Read More
Rating: 2 stars
Lots of gravey and I liked the vegetables but even with the addition of garlic and some chicken stock in place of water still very bland. I probably won't make this again. Read More
Rating: 3 stars
This recipe was good, but bland. I even altered it after reading the other reviews. I used chicken broth instead of water, added white pepper and a sprinkle of cinnamon; which I believe added some flavor. My husband really liked it and for once didn't go to the spice counter for more seasoning after taking the first bite. My 2 year old liked it as well. But I think next time I'll try the traditional version of Chicken Fricassee. Read More