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Lunch / Dinner

Chicken Fricassee with Mushrooms

When you’re looking for something comforting, braised chicken is always welcome, and this chicken recipe is just right. With plenty of meaty mushrooms, flavorful chicken, fragrant aromatics, chunky vegetables, and a wine-laced sauce, this dish is nirvana.

Fricassee is the French term for a thick, chunky vegetable stew. It’s prepared by first cooking pieces of meat in fat, like butter, without letting it brown. “To fricassee a chicken” is to make the stew using chicken as the meat.


4 servings

Total Time

3½-4 hours

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Heat oil in a sauté pan over medium-high until shimmering. Sear breasts, skin sides down, until brown, 5 minutes. Transfer breasts to a 4- to 6-qt. slow cooker, skin sides up.

Melt butter in same pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook until liquid releases and nearly evaporates, 45 minutes. Add shallots and garlic; cook until fragrant, 1 minute. Stir in flour and tomato paste; cook 1 minute.

Deglaze skillet with wine and broth, bring to a boil, and cook until liquid thickens; add to slow cooker with carrots, celery, thyme, and bay leaf.

Cover slow cooker and cook breasts until tender on high setting, 2–2½ hours, or low setting, 3½– 4 hours. Discard thyme sprigs and bay leaf. Top servings of stew with parsley.


Mushrooms contain a lot of liquid, so cook them until they release their liquid and it evaporates.


To thicken the sauce, add flour and tomato paste, but cook them to remove their raw flavor.

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