Chicken Fricassee
 
Makes 6 to 8 Servings
Ingredients
  • 3 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 8 bone-in skin-on chicken thighs
  • 1 pound fresh baby portobello mushrooms, quartered
  • ½ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups diced white onion
  • 3 cloves garlic, thinly sliced
  • 2 fresh bay leaves
  • 4 large sprigs fresh thyme
  • ¾ cup dry white wine
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
Instructions
  1. Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over chicken. Let stand for 30 minutes.
  2. Heat a 13-inch cast-iron brasier over medium-high heat. Add mushrooms, and cook, stirring frequently, until golden brown and tender, 6 to 8 minutes. Remove mushrooms from pan.
  3. In same pan, cook chicken, skin side down, over medium-high heat for about 5 minutes; turn, and cook until golden brown, about 3 minutes. Remove chicken from pan.
  4. In same pan, melt butter over medium heat. Add flour, and cook, whisking constantly, until roux is a medium-brown color (a little darker than peanut butter), 6 to 7 minutes. Add onion, and cook, stirring constantly, until slightly golden brown, about 3 minutes. Add mushrooms, garlic, bay leaves, and thyme, and cook, stirring frequently, for 1 minute. Stir in wine, and cook, scraping browned bits from bottom of pan with a wooden spoon, for 2 to 3 minutes. Gradually add broth, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a boil, stirring occasionally; reduce heat to medium.
  5. Return chicken to pan. Cover and simmer for 10 minutes. Uncover and simmer until aninstant read thermometer inserted in thickest portion registers 165°, about 20 minutes. Remove chicken from pan.
  6. Stir cream into broth mixture until incorporated. Bring to a boil over medium heat, stirring occasionally. Discard bay leaves, and return chicken to pan. Serve hot.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-fricassee-2/