Chicken Fricassee with Creamy Mushroom Sauce

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp Dijon mustard(optional)
• 1 tsp lemon juice(optional)
• to taste salt and black pepper
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper on both sides.

2. 2

   Heat the olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 4-5 minutes until golden brown, then flip and brown 3 more minutes. Transfer to a plate.

3. 3

   Reduce heat to medium and add the remaining butter. Sauté the onion for 3 minutes, then add the mushrooms and cook 5-6 minutes until browned and their liquid has evaporated.

4. 4

   Stir in the garlic and flour and cook for 1 minute, coating the vegetables well.

5. 5

   Pour in the white wine, scraping up any browned bits, and simmer 2 minutes to reduce slightly.

6. 6

   Add the chicken broth, thyme, bay leaf, and Dijon mustard. Return the chicken to the pan skin-side up, cover, and simmer gently over medium-low heat for 18-20 minutes until the chicken reaches 175°F internally.

7. 7

   Remove the chicken and bay leaf. Stir the heavy cream and lemon juice into the sauce and simmer uncovered 2-3 minutes until slightly thickened. Season with salt and pepper.

8. 8

   Return the chicken to the sauce to warm through, spoon sauce over top, garnish with parsley, and serve.