This Jamie Oliver Chicken Fricassee is everything you want from a cozy, home-cooked meal: rich, creamy, and absolutely comforting. With tender chicken simmered in a velvety white wine and cream sauce, this dish feels like a hug on a plate. I whipped it up on a rainy evening and was surprised at how simple it was to make for such deep, layered flavor. (inspired by Jamie Oliver)
Ingredients Needed
- 1 Tbsp olive oil
- 8 chicken thighs and legs, combined
- Salt and pepper, to taste
- 1 Tbsp unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into large pieces
- 3–4 sprigs thyme, leaves only
- 2 Tbsp all-purpose flour
- 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc
- 1 1/2 cups (360 ml) chicken stock
- 1/2 cup (120 ml) heavy cream (UK: double cream)
How To Make Jamie Oliver Chicken Fricassee
Prep the Chicken:
First, set your oven to preheat at 350°F (177°C). Pat the chicken dry with paper towels—this step is key to getting that gorgeous golden crust. Season well with salt and pepper.
Brown the Chicken:
Heat the olive oil in a large oven-safe pan over medium-high heat. Sear the chicken for about 4 minutes per side until golden. Don’t worry about cooking it through at this stage—it’ll finish in the oven. Once browned, set the chicken aside and pour off most of the fat, leaving about a tablespoon in the pan.
Cook the Veggies:
Add butter to the pan and let it melt. Toss in the onion and carrots, sautéing gently over low heat for 7–10 minutes. Stir in the garlic and thyme, letting them cook for another 30 seconds. Your kitchen will smell amazing!
Make the Sauce Base:
Sprinkle the flour over the veg and stir constantly to form a roux. Let it cook until it smells slightly nutty. This is your secret to that thick, luxurious sauce.
Deglaze and Simmer:
Pour in the white wine and let it simmer until slightly reduced—this burns off the alcohol and boosts the flavor. Stir in the chicken stock and bring it to a gentle bubble.
Bake It:
Nestle the chicken pieces back into the sauce. Transfer the pan to your preheated oven and bake uncovered for 45 minutes until the chicken is cooked through and tender.
Finish with Cream:
Once out of the oven, stir in the heavy cream. Taste and adjust the seasoning if needed. The sauce will be creamy, fragrant, and utterly irresistible.
💕 Why I Love This Recipe
I made this Jamie Oliver Chicken Fricassee for a lazy Sunday dinner, and it totally hit the spot. My whole family went back for seconds! I love that it feels fancy but is incredibly easy to make. The one-pan method also means cleanup is a breeze. It’s a dish I’ll definitely make again when I want something hearty without the hassle.
🧠 Recipe Tips
- Dry your chicken well before browning for the best crust.
- Low and slow for veg—don’t rush the onions and carrots, it builds sweetness.
- Cook the flour thoroughly to avoid a raw taste.
- Reduce the wine properly before adding stock to mellow the flavor.
- Use a meat thermometer to ensure the chicken is fully cooked (165°F/74°C internal temp).
How To Store This Jamie Oliver Chicken Fricassee
At Room Temperature:
Only leave it out for up to 2 hours before storing.
In the Fridge:
Keep leftovers in an airtight container for up to 3 days.
In the Freezer:
Freeze in sealed containers or heavy-duty bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
Reheat in the oven at 350°F for 15–20 minutes (covered), in the microwave for 2–3 minutes, or gently on the stovetop.
Nutrition Facts (per serving)
- Calories: 916
- Carbs: 14 g
- Protein: 44 g
- Fat: 73 g
- Sugar: 6 g
- Fibre: 3 g
- Sodium: 1348 mg
Let’s Answer a Few Questions!
What is Chicken Fricassee?
It’s a classic French dish where chicken is browned then simmered in a creamy white wine sauce with vegetables.
Can I use boneless chicken?
Totally! Just adjust the cooking time, as boneless pieces will cook faster.
What if my sauce won’t thicken?
Let it simmer longer, or stir in a bit of flour mixed with cold water to help it along.
Can I make it ahead?
Absolutely. Fricassee tastes even better the next day. Just reheat gently before serving.
Can I freeze it with rice?
Yes! Store them separately and reheat after thawing for best results.
Try More Recipes:
Jamie Oliver Chicken Fricassee
Course: DinnerCuisine: British4
servings10
minutes1
hour916
kcalA creamy, comforting one-pan chicken dish with wine, herbs, and vegetables—perfect for cozy family dinners.
Ingredients
1 Tbsp olive oil
8 chicken thighs and legs
Salt and pepper
1 Tbsp unsalted butter
1 small onion, chopped
2 garlic cloves, minced
2 carrots, in large chunks
3–4 sprigs thyme, leaves only
2 Tbsp flour
1/2 cup dry white wine
1 1/2 cups chicken stock
1/2 cup heavy cream
Directions
- Preheat oven to 350°F (177°C). Pat chicken dry and season.
- Brown chicken in oil, 4 mins each side. Remove.
- Add butter, onion, and carrots. Sauté 7–10 mins. Add garlic and thyme.
- Stir in flour until nutty. Pour in wine, simmer to reduce.
- Add stock, return chicken and juices to pan.
- Bake uncovered for 45 mins.
- Stir in cream, season to taste.