Chicken Fricassee

Prep Time: 25 mins | Cook Time: 45 mins | Course: Dinner | Serves: 6

A delicious French-style chicken stew braised with veggies and finished with a bit of cream. Serve with a side of mashed potatoes or rice and crusty bread for the creamy gravy. Inspired by the Silver Palette Girls in their cookbook The New Basics.

1 Tbsp olive oil

6 bone-in chicken thighs

Salt and pepper, to taste

1 onion, diced 

1 leek, white and light green parts only, halved, rinsed and sliced

2 carrots, large dice

2 ribs celery, diced

3 cloves garlic, minced 

6 oz mushrooms, sliced 

¼ cup flour

2 Tbsp butter 

½ cup sauvignon blanc or other dry white wine

1 ½ cups chicken broth

½ cup heavy cream, whipping cream, or sour cream 

3 Tbsp parsley, chopped

Pat the chicken thighs dry between paper towels and season with salt and pepper. In a large skillet, preheat the olive oil over medium heat. Add the chicken and brown for approximately five minutes per side. When cooked on both sides, spoon off all but 1 tsp of the fat. Dust the diced veggies with the flour, a little more salt, and pepper, and stir together in a mixing bowl, then add over the chicken along with the butter. Turn the heat to low and add sauvignon blanc and chicken broth, cover with a lid. Allow to simmer for 30 minutes. Stir in the cream and taste for seasoning, garnish with parsley, and serve hot.