There’s nothing quite like settling in for a cozy dinner that feels both elegant and comforting, and this Chicken Fricassée with Shallots and Bacon does exactly that. Tender, bone-in chicken thighs swim in a velvety sauce infused with the mild sweetness of shallots and the smoky crunch of crispy bacon. Each bite is a perfect balance of creamy richness and savory depth—exactly the kind of meal you’ll crave when the weather cools down or when you simply need a kitchen hug after a long day. The gentle aroma of white wine and Dijon mustard simmering together invites you to savor the moment, as the flavors meld into something truly special.
This dish brings together simple ingredients in a way that feels luxurious without any fuss. From the initial sizzle of skin-on chicken hitting a hot skillet to the final sprinkle of fresh tarragon, every step is a little celebration of home cooking. Whether you’re serving this up for a casual family dinner or impressing guests on a weekend night, Chicken Fricassée with Shallots and Bacon hits all the right notes. And because it practically sings when paired with mashed potatoes or crusty bread, you’ll find yourself going back for seconds—and maybe even thirds. Let’s dive into the magic behind this timeless comfort-food classic.
KEY INGREDIENTS IN CHICKEN FRICASSÉE WITH SHALLOTS AND BACON
Before you get started, let’s take a closer look at the stars of the show. Each ingredient plays a specific role in building layers of flavor and adding texture to this creamy, savory dish.
- skin-on, bone-in chicken thighs
These juicy pieces bring incredible depth thanks to the bone, and the skin crisps up beautifully, adding texture and sealing in moisture.
- salt and freshly ground black pepper
Essential for seasoning, these simple seasonings enhance the natural flavors of the chicken and keep the sauce bright and balanced.
- olive oil
Used to heat the pan, it creates the perfect base for browning the chicken skin while contributing a subtle fruity note.
- bacon
Brings a smoky, salty crunch that contrasts wonderfully with the creamy sauce, while its rendered fat adds extra richness.
- shallots
Milder than onions, these soften into a gentle, sweet base that infuses the sauce with delicate, nuanced flavor.
- garlic
Offers a punch of aromatic warmth, perfectly complementing the shallots and rounding out the savory profile.
- dry white wine
Adds acidity and brightness, deglazing the pan by lifting browned bits from the skillet and building the sauce’s foundation.
- chicken stock
Enhances the body of the sauce, lending savory depth that ties all ingredients together into a cohesive whole.
- heavy cream
Provides the luxurious, silky mouthfeel that makes this fricassée feel decadent and comforting.
- Dijon mustard
Delivers a gentle tang that cuts through the richness and binds the sauce for a smooth, cohesive finish.
- chopped fresh tarragon
Lends a light, anise-like aroma that elevates the dish with herbal freshness right before serving.
- butter
Finishes the sauce with a glossy sheen and rounded flavor, enriching every spoonful.
HOW TO MAKE CHICKEN FRICASSÉE WITH SHALLOTS AND BACON
Now that our ingredients are lined up and ready, let’s walk through the process step by step. This fricassée comes together in stages—browning, sautéing, deglazing, and simmering—to build up a sauce that’s rich, creamy, and deeply flavorful.
1. Season the chicken thighs on both sides with salt and pepper, making sure each piece is evenly coated. Pat the skin dry to ensure the best possible crisp.
2. In a large, heavy skillet or Dutch oven, heat the olive oil over medium-high heat until it shimmers, creating a hot surface for searing.
3. Add the chicken thighs, skin side down, and cook until the skin is golden brown and crispy, about 5–7 minutes. Flip and cook the other side for 3–4 minutes more. Transfer the chicken to a plate and set aside.
4. In the same skillet, add the chopped bacon and cook over medium heat until it’s crispy and the fat has rendered. Use a slotted spoon to remove the bacon, leaving the flavorful fat in the pan.
5. Add the shallots and cook until they start to soften, about 2–3 minutes. Stir in the garlic and cook for an additional minute to release its aroma.
6. Pour in the white wine, using a spatula to scrape up any browned bits from the bottom of the skillet. Let the wine simmer until it has reduced by half, concentrating its bright flavor.
7. Stir in the chicken stock, heavy cream, and Dijon mustard, whisking until the sauce is smooth. Bring the mixture to a gentle simmer.
8. Return the chicken thighs and crispy bacon to the skillet. Cover and let it simmer over low heat for 20–25 minutes, or until the chicken is cooked through and tender.
9. Remove the lid and stir in the chopped fresh tarragon and butter until the butter melts and the sauce is well combined and glossy.
10. Serve the Chicken Fricassée with Shallots and Bacon hot, garnished with additional fresh tarragon if desired, so every plate looks as inviting as it tastes.
SERVING SUGGESTIONS FOR CHICKEN FRICASSÉE WITH SHALLOTS AND BACON
When it comes to plating and pairing, this fricassée truly shines alongside simple, comforting sides that help soak up every last drop of sauce. Here are a few ideas to make your meal look—and taste—unstoppable:
- Serve the fricassée over a dollop of creamy mashed potatoes to complement the sauce’s richness and provide a buttery, soft bed for the chicken.
- Present with a crusty baguette on the side, perfect for tearing off generous pieces and sopping up that luscious sauce.
- Pair with a light green salad dressed in a lemony vinaigrette to cut through the creaminess and add a refreshing crunch.
- Add a drizzle of extra sauce on top of the plated chicken and finish with a sprig of fresh tarragon for a pop of color and herbal aroma.
HOW TO STORE CHICKEN FRICASSÉE WITH SHALLOTS AND BACON
Proper storage will keep your fricassée tasting just as delightful the next day (and beyond!). Whether you’re packing up leftovers for a quick lunch or preparing meals in advance, follow these tips to maintain the flavors and textures you love.
- Refrigerate in an airtight container once it cools to room temperature. Stored this way, the dish will stay fresh for up to 3 days.
- Separate the sauce if you can. Transferring the chicken and sauce into two containers can help you reheat more evenly and prevent overcooked meat.
- For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently.
- Reheat over low heat on the stove, stirring occasionally, or in the microwave at 50% power in short bursts. This ensures the sauce remains silky and the chicken stays tender.
CONCLUSION
This Chicken Fricassée with Shallots and Bacon is a celebration of simple ingredients elevated into a dish that’s both luxurious and welcoming. From the first sear of the chicken skin to the final swirl of butter-enriched sauce, every step builds layers of flavor that reward your care in the kitchen. Whether you’re serving it for a special weeknight dinner or making extra to enjoy as leftovers, this fricassée has a way of making everyone at the table feel right at home. Don’t forget to print out this article or save it in your recipe binder so you can revisit these comforting flavors anytime you need a cozy pick-me-up.
Feel free to leave a comment below if you try this recipe, swap in your favorite herbs, or add vegetables like mushrooms or carrots for extra texture. If you have any questions or need troubleshooting tips—maybe about achieving the crispiest chicken skin or the creamiest sauce—drop a note. You can also find a FAQ below to answer some of the most common queries home cooks have about this dish. Happy cooking, and I can’t wait to hear how your Chicken Fricassée turns out!
Chicken Fricassée with Shallots and Bacon
Description
Experience the tender chicken thighs simmered in a creamy sauce, enhanced by shallots and crispy bacon, delivering warmth and comfort in every bite.
Ingredients
Instructions
-
Season the chicken thighs on both sides with salt and pepper.
-
In a large, heavy skillet or Dutch oven, heat the olive oil over medium-high heat.
-
Add the chicken thighs, skin side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook on the other side for an additional 3-4 minutes. Remove from the skillet and set aside.
-
In the same skillet, add the chopped bacon and cook over medium heat until it's crispy. Remove the bacon with a slotted spoon and set aside.
-
Add the shallots to the skillet and cook until they start to soften, about 2-3 minutes. Add the garlic and cook for an additional minute.
-
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until it has reduced by half.
-
Stir in the chicken stock, heavy cream, and Dijon mustard. Bring the mixture to a simmer.
-
Return the chicken thighs and bacon to the skillet. Cover and let it simmer over low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
-
Stir in the chopped fresh tarragon and butter until the butter is melted and everything is well combined.
-
Serve the Chicken Fricassée with Shallots and Bacon hot, garnished with additional fresh tarragon if desired.
Note
- This dish pairs beautifully with mashed potatoes or a crusty bread to soak up the delicious sauce.
- Swap out tarragon for thyme or rosemary if you prefer different herbs.
- Using bone-in chicken retains more moisture, making the dish juicier and flavorful.
- Feel free to add mushrooms or carrots for more texture and flavor to the fricassée.
- This recipe can be made ahead of time and tastes even better the next day.
