Chicken Fricasseequick French Chicken Stew

Ingredients−4servings+

• Chicken (thighs and drumsticks)8 pieces (4 thighs, 4 drumsticks)
• Saltto taste
• Pepperto taste
• Butter3-4 tablespoons
• Onion1 large, sliced
• Mushrooms250g, sliced
• Bay leaf1-2 leaves
• Thymea few sprigs
• Garlic2-3 cloves, minced
• Flour2-3 tablespoons
• White wine1/2 cup
• Chicken stock3-4 cups
• Heavy cream1 cup
• Parsleyfor garnish

Directions▶ Start cooking

1. Season chicken thighs and drumsticks generously with salt and pepper on both sides.
2. Melt 3-4 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
3. Place chicken thighs skin-side down in the hot butter and brown for several minutes until golden, then flip and brown the other side.
4. Remove browned chicken thighs from the pot and set aside on a tray.
5. Place chicken drumsticks in the same pot and brown for several minutes until golden on all sides.
6. Remove browned chicken drumsticks from the pot and set aside on the same tray with the thighs.
7. Add sliced onion, sliced mushrooms, bay leaf, and thyme sprigs to the pot with the remaining butter and drippings.
8. Sauté the vegetables until the onions are softened and translucent and the mushrooms are browned.
9. Add minced garlic and sauté for another minute until fragrant.
10. Sprinkle 2-3 tablespoons of flour over the vegetables and stir well to coat, cooking for 1-2 minutes.⏱ 2m
11. Pour in 1/2 cup of white wine and stir, scraping up any browned bits from the bottom of the pot.
12. Add 3-4 cups of chicken stock, season with salt and pepper, and stir to combine.
13. Return all the browned chicken pieces to the pot, along with any accumulated pan drippings from the tray.
14. Bring the mixture to a simmer, then cover the pot and cook for 10 minutes.⏱ 10m
15. Continue cooking, covered, for another 20 minutes, or until the chicken is cooked through and tender.⏱ 20m
16. Remove the cooked chicken pieces from the pot and set aside.
17. Pour 1 cup of heavy cream into the sauce and stir until well combined and the sauce thickens to your desired consistency.
18. Return the chicken pieces to the creamy sauce.
19. Garnish with chopped fresh parsley before serving.

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