Recipe| Chicken Fricassee


2 tbsp. extra virgin oil
2 lb. skin-on, bone in chicken thighs
Kosher Salt
Freshly ground black pepper
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
8 oz. mushrooms, sliced
2 tbsp. all purpose flour
1/2 cup white wine
2 cup low sodium chicken broth
1 cup heavy cream
2 tbsp. freshly chopped parsley
2 tsp. freshly thyme leaves

In a large skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook unitl golden. 5 mintues per side. Remove from skillet and set aside on plate.

In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft for 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits and reduce wine by half, 7 minutes.

Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan simmer until chicken is cooked through and sauce is thickened for 15 minutes.