Chicken Fricassee with Gnocchi Dumplings

If you’re craving a one-pot meal that’s hearty, comforting, and satisfying, this Chicken Fricassee with Gnocchi Dumplings might just become your new favorite.

There’s something super comforting about a pot of chicken fricassee with gnocchi dumplings simmering on the stove top—tender chicken, a velvety sauce, mushrooms, and puffy gnocchi dumplings that make every bite into a celebration.

Recipes for fricassee have been around for a long time.  The earliest known recipes date back to a Medieval French cookbook known as Le Viandier.

This version brings a little twist to the classic: pillowy gnocchi dumplings that soak up all that rich, savory flavor.  It’s the kind of meal that feels both rustic and elegant…perfect for a cozy night in, or a Sunday dinner you invite family and friends over for.

All you need is some crunchy French bread to soak up all of the delicious sauce.

Ingredients

• 2 teaspoons light olive oil
• 5 tablespoons butter
• 4 pounds chicken pieces with skin on (I used drumsticks)
• 1-1/4 to 1-1/2 teaspoons salt (depending on your preference)
• 1/2 teaspoons ground black pepper
• 16 ounces mushrooms (I used white button)
• 1/2 large yellow or white onion, diced
• 1-1/2 tablespoons flour
• 1/2 cup white wine or brandy
• 1-1/2 cups chicken stock
• 1/2 cup heavy cream
• 1 to 1-1/2 pounds package gnocchi
• 1/4 teaspoon dried dill
• 1 teaspoon dried parsley

How to make easy chicken Fricassee with gnocchi dumplings

• Rub the chicken with the pepper and two teaspoons of the salt.  Set aside.
• Heat a large Dutch oven or pot to medium heat.  Add the olive oil and 2 tablespoons of the butter. In batches, cook the chicken for about 2 minutes per side.  Remove chicken pieces from the pot and place on a plate.
• Add a tablespoon of butter to the pot, along with the diced onion.   Cook on low- medium heat for about 3 minutes, or until tender.
• Stir in the mushrooms, along with 2 more tablespoons of butter.  Cook on medium heat for about 8 to 10 minutes, depending on how much moisture was in the mushrooms.
• Stir the flour into the mushroom mixture.  Cook for an additional minute.  The flour will thicken our sauce.
• Deglaze the mushrooms mixture with the wine or brandy.  Cook 1 to 2 minutes, or until the wine is mostly absorbed.
• Add the chicken stock, along with all of the chicken pieces.  Cook on medium heat for about 30 to 35 minutes.
  • Note: if you are making this meal ahead of time, stop at this point and continue the rest of the steps when you are ready to serve.
• Remove the chicken pieces from the pot and set on a plate.  Add the heavy cream to the pot.  Bring to a simmer.
• Drop in the gnocchi and cook until they float to the top.
• Return the chicken pieces back to the pot and garnish with the dill and parsley.

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Chicken Fricassee with Gnocchi Dumplings

This Chicken Fricassee with Gnocchi Dumplings is a hearty, comforting, one-pot meal...tender chicken, puffing dumplings, and a velvety sauce.

Course Main Course

Cuisine French, French-American, French-Italian, Mediterranean

Keyword Chicken

Servings 4 Servings

Ingredients

• 2 teaspoons light olive oil
• 5 tablespoons butter
• 4 pounds chicken pieces with skin on I used drumsticks
• 1-1/4 to 1-1/2 teaspoons salt depending on your preference
• 1/2 teaspoons ground black pepper
• 16 ounces mushrooms I used white button
• 1/2 large yellow or white onion diced
• 1-1/2 tablespoons flour
• 1/2 cup white wine or brandy
• 1-1/2 cups chicken stock
• 1/2 cup heavy cream
• 1 to 1-1/2 pounds package gnocchi
• 1/4 teaspoon dried dill
• 1 teaspoon dried parsley

Instructions

1. Rub the chicken with the pepper and two teaspoons of the salt.  Set aside.

2. Heat a large Dutch oven or pot to medium heat.  Add the olive oil and 2 tablespoons of the butter. In batches, cook the chicken for about 2 minutes per side.  Remove chicken pieces from the pot and place on a plate.
3. Add a tablespoon of butter to the pot, along with the diced onion.   Cook on low- medium heat for about 3 minutes, or until tender.
4. Stir in the mushrooms, along with 2 more tablespoons of butter.  Cook on medium heat for about 8 to 10 minutes, depending on how much moisture was in the mushrooms.
5. Stir the flour into the mushroom mixture.  Cook for an additional minute.  The flour will thicken our sauce.
6. Deglaze the mushrooms mixture with the wine or brandy.  Cook 1 to 2 minutes, or until the wine is mostly absorbed.
7. Add the chicken stock, along with all of the chicken pieces.  Cook on medium heat for about 30 to 35 minutes. Note: if you are making this meal ahead of time, stop at this point and continue the rest of the steps when you are ready to serve.
8. Remove the chicken pieces from the pot and set on a plate.  Add the heavy cream to the pot.  Bring to a simmer.
9. Drop in the gnocchi and cook until they float to the top.
10. Return the chicken pieces back to the pot and garnish with the dill and parsley.

If you have a craving for more comfort food dinner ideas, try my Beer Braised Beef Short Ribs.  They are tender and absolutely delicious.

Beer Braised Beef Short Ribs