Chicken Fricassee

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 4 tbsp unsalted butter
• 8 oz cremini mushrooms
• 2 shallots
• 2 clove garlic
• 3 tbsp all-purpose flour
• ½ cup dry white wine
• 2 cup chicken broth
• ½ cup heavy cream
• 1 tsp fresh thyme
• 2 tbsp fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Pat chicken thighs dry and season generously with salt and pepper. Heat 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken and set aside.
3. Add remaining 2 tablespoons of butter to the pot. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add minced shallots and garlic; cook for 2 minutes until fragrant.
4. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pot, then slowly whisk in the chicken broth.
5. Bring the sauce to a simmer, then return the chicken to the pot, skin-side up. Add fresh thyme. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through.
6. Remove chicken from the pot and stir in the heavy cream. Simmer the sauce for 5-10 minutes, or until it has thickened to your desired consistency. Return chicken to the pot.
7. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.