Chicken Fricassee

Ingredients

• Chicken pieces (4-6, skin-on and bone-in)
• Salt (to taste)
• Black pepper (to taste)
• All-purpose flour (1/2 cup, for coating)
• Butter (4 tablespoons)
• Onion (1, chopped)
• Carrots (2, sliced)
• Mushrooms (8 oz, sliced (preferably cremini or button))
• Chicken broth (2 cups)
• White wine (1 cup (dry white wine recommended))
• Dijon mustard (2 tablespoons)
• Fresh thyme (1 tablespoon, chopped (or 1 teaspoon dried thyme))
• Heavy cream (1 cup)

Instructions

1. Season the chicken pieces generously with salt and black pepper, then coat them evenly in all-purpose flour, shaking off any excess.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Once bubbling, add the chicken pieces skin-side down and cook until browned on all sides, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion, sliced carrots, and mushrooms. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Pour in the chicken broth and white wine, scraping the bottom of the skillet to release any browned bits. Stir in the Dijon mustard and fresh thyme.
5. Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring to a gentle simmer, then cover the skillet and cook for 30 minutes, or until the chicken is cooked through and tender.
6. Once cooked, remove the chicken pieces from the skillet and keep warm on a plate.
7. Stir in the heavy cream to the sauce and let it simmer uncovered for an additional 5 minutes, allowing the sauce to thicken slightly.
8. Season the sauce with salt and black pepper to taste before serving.
9. Serve the Chicken Fricassee over fluffy rice or creamy mashed potatoes, ensuring each serving is drizzled with the luscious sauce.