Chicken Fricassee

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour 5 minutes

Ingrédients

4 skin-on chicken drumsticks, (about 1 pound)

4 bone-in, skin-on chicken thighs, (about 1½ pounds)

2 teaspoons kosher salt

¾ teaspoon freshly cracked black pepper

4 tablespoons salted butter

10 ounces small cremini mushrooms, trimmed

1 small yellow onion, chopped

3 garlic cloves, grated

2 teaspoons fresh thyme leaves

2 bay leaves

⅛ teaspoon ground nutmeg

3 tablespoons all-purpose flour

½ cup dry white wine, (like Sauvignon Blanc) or chicken stock

2 cups chicken stock

½ cup heavy cream

¼ cup fresh Italian parsley, finely chopped

Instructions

Season the chicken

Pat chicken dry with paper towels and season with 1 teaspoon of the salt and ½ teaspoon of the pepper.

Brown the chicken

Melt 2 tablespoons of the butter in a large pot or braiser over medium-high heat. Once the butter melts, add chicken thighs, skin side down, then reduce the heat to medium. Cook for 4 to 5 minutes, or until golden brown. Turn and continue cooking 1 minute more. Transfer to a plate. Add the drumsticks to the pot, skin sides down, and cook until golden brown, 2 minutes per side. Transfer to the same plate.

Cook the mushrooms

To the same pot, add the mushrooms and onion and cook, stirring often, until mushrooms are golden and onions are softened, about 7 minutes. Stir in the garlic, thyme, bay leaves, and nutmeg and cook until fragrant, 1 minute.

Make a roux

Add the remaining 2 tablespoons of butter to the mixture. Once the butter melts, add the flour and cook, stirring, for 1 minute, or until completely absorbed.

Cook the chicken in the sauce

Pour in the wine, stirring vigorously, until reduced by a quarter, about 1 minute. Stir in the chicken stock and remaining 1 teaspoon salt and ¼ teaspoon pepper and bring to a simmer, then return the chicken to the pot skin sides up along with any collected juices. Increase the heat to medium high and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 20 minutes. Transfer the chicken to a platter.

Serve

Stir the cream into the pot and increase the heat to medium. Bring to a simmer and cook until the sauce has thickened slightly, 8 to 10 minutes. Return the chicken to the sauce. Top with the parsley and serve family style.

Nutrition

• Calories: 431
• Lipides Totaux: 30 g
• Lipides Saturés: 14 g
• Cholestérol: 140 mg
• Sodium: 746 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 24 g