Vegan Chicken Fricassee
- Sam
- Sep 11
- 2 min read
Updated: Sep 15
Anyone who follows me on Instagram knows that every Summer Holiday, we do an “Around the World Week”. Each day, we dive into a new country through food, fun facts, and music. It’s one of my favourite traditions – a way to bring culture and flavour right to our family table.
This year, the dish that won the week (voted unanimously by my sons and fiancé!) was our Vegan Chicken Fricassee, which we made on France Day. It was the standout meal – hearty, creamy, and comforting. Honestly, it’s been one of the most requested recipes from you lovely lot on Instagram too!
To make it even more fun, we paired this meal with a little family day trip. After “hitting the slopes” at the Chill Factore in Manchester (pretending we were in the French Alps), we came home, tired and rosy-cheeked, to a deep dish of this cozy French classic – with a vegan twist.
And let me tell you: it’s already been requested to be remade. That’s when you know it’s a keeper.
🌱 Vegan Chicken Fricassee (serves 4)
Ingredients
8 This Isn’t Chicken thighs (or your favourite vegan chicken alternative)
½ tbsp garlic oil
2 cloves garlic, minced (or 1 tsp garlic powder)
1 brown onion, sliced
200ml Oxo meat-free chicken stock
250ml Oatly oat cream (or other plant cream)
½ tsp lemon juice
90g chestnut mushrooms, sliced
120g frozen peas
1 handful fresh parsley, chopped
Method
Preheat the oven (or air fryer) and cook the vegan chicken thighs according to the packet instructions until golden and slightly crisp. Set aside.
Meanwhile, heat the garlic oil in a large pan. Add the onion and garlic, and sauté until softened and fragrant.
Add the mushrooms and cook until they release their juices and begin to brown.
Pour in the stock and oat cream, stirring to create a creamy sauce. Add the lemon juice for brightness.
Let the sauce simmer gently for about 10–12 minutes until slightly thickened.
Stir through the peas and cook for another 3 minutes.
Finally, nestle the cooked vegan chicken thighs into the sauce, sprinkle with fresh parsley, and serve immediately.
And that’s our French-inspired Vegan Chicken Fricassee – the dish that stole the show during our Around the World Week. It’s creamy, comforting, and just a little bit fancy, yet simple enough for a weeknight dinner.
We served ours with buttery garlic mashed potatoes, which soaked up every last bit of that rich, velvety sauce – absolute heaven. Honestly, I think it’s the ultimate combo.
I love how food traditions like this not only bring us closer as a family but also spark curiosity about the world around us. Whether you’re serving this after a big day out (like our mini “ski trip” at the Chill Factore) or just looking for a cosy bowl of goodness, I hope this recipe becomes as loved in your home as it has in ours. 💚
If you give it a try, don’t forget to tag me on Instagram @SororitasStrength – I’d love to see your French feasts!
Blessed Be,
