French · Mexican

Mexican Chicken Fricassee

Name: Mexican Chicken Fricassee
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: French, Mexican
Ingredients: 2 tsp ground cumin; 2 tsp garlic powder; to taste kosher salt and black pepper; 2 TBSP olive oil; 2 bone-in chicken breasts, cut in half; 2 chicken legs; 3 cloves garlic, minced; 1 TBSP unsalted butter; 1 medium sweet onion, sliced; 6 oz. button mushrooms, halved; ½ cup white wine; 1 cup canned corn, drained; ½–¾ cup mild Hatch green chiles, chopped; use desired amount for heat; 1 tsp Mexican oregano; 2 Roma tomatoes, seeded and chopped; 1 ½ cups unsalted chicken stock; ¼ cup heavy whipping cream; as needed cotija cheese, optional garnish; as needed fresh cilantro, optional garnish

My French culinary training taught me to appreciate what a beautifully made sauce can do for a simple chicken dinner. For this fricassee, I wanted to take that classic idea somewhere a little different, with the flavors I enjoy in Mexican cooking. Hatch green chiles, cumin and oregano bring warmth, while sweet corn and tomatoes add color around the tender chicken. White wine and a splash of cream pull everything into a sauce I’d be happy to spoon over rice or mashed potatoes. It’s French technique with a Mexican accent, made for the kind of home-cooked dinner where the sauce deserves as much attention as the chicken.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

French fricassee technique meets Mexican flavor in this comforting chicken braise. Hatch chiles, corn, cumin and Mexican oregano bring warmth and character to a silky wine-and-cream pan sauce.

Why These Flavors Work

The wine-and-cream fricassee base softens the warmth of cumin and Hatch chiles. Corn and tomato add sweetness and acidity, while cotija provides a salty Mexican finish.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 2 cups shredded chicken plus about 1 cup of the fricassee sauce (approximately 8 fl oz) from the original recipe. to make Green‑Chile Chicken Pot Pies (2 individual pies).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Green‑Chile Chicken Pot Pies (2 individual pies)

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COOKING MODEMexican Chicken Fricassee

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Preheat the oven to 325°F.

STEP 2

Season the chicken pieces with cumin, garlic powder, kosher salt and pepper. Heat the olive oil in a large Dutch oven or ovenproof skillet over medium-high heat. Sear the chicken skin side down first until browned on all sides, about 4 to 5 minutes per side. Remove and set aside.

STEP 3

In the same pan, add the butter, onion and mushrooms and cook until softened, about 5 minutes. Increase the heat to medium-high, add the wine and deglaze the pan. Cook until reduced by half, about 3 minutes.

STEP 4

Reduce the heat to medium. Add the garlic, corn, chiles, Mexican oregano and tomatoes and cook for 1 minute. Pour in the chicken stock and mix.

STEP 5

Return the chicken and any juices to the skillet, skin side up. Transfer to the oven and cook for approximately 1½ to 2 hours, or until the chicken is cooked through and falling off the bone.

STEP 6

Remove the chicken, leaving the liquid in the pan. Place the pan over medium heat, whisk in the cream and simmer for 3 minutes, or until slightly thickened. Return the chicken and coat it in the sauce. Garnish with cotija and cilantro if desired. Serve over rice or mashed potatoes with tortillas on the side.

How to Make Mexican-Inspired Fricassee Chicken

Preheat and Season

Heat the oven to 325°F and season the chicken with cumin, garlic powder, salt and pepper.

Brown the Chicken

Sear skin side down first, then brown all sides and remove.

Sauté the Vegetables

Cook the onion and mushrooms in butter until softened.

Deglaze

Add the wine and reduce it by half.

Build the Sauce

Add garlic, corn, chiles, oregano, tomatoes and stock.

Braise

Return the chicken skin side up and cook 1½ to 2 hours.

Finish with Cream

Remove the chicken, reduce the sauce with cream, then return and coat the chicken.

Recipe Guidance

Storage

Refrigerate the chicken and sauce in an airtight container within 2 hours and use within 3 to 4 days.

Reheating

Cover and reheat gently until the chicken reaches 165°F. Add a splash of stock if the sauce becomes too thick.

Make Ahead

Chop the vegetables and season the chicken up to 1 day ahead, refrigerated separately. The finished braise may be made 1 day ahead.

Serving Suggestions

Serve over rice or mashed potatoes, add tortillas on the side and finish with cotija and cilantro if desired.

Mary’s Introduction

Why These Flavors Work