Directions: |
Directions:Sprinkle both sides of the chicken pieces with 1 teaspoon salt and ½ teaspoon pepper.
In a large skillet, warm the olive oil over medium-high heat. Add the chicken pieces, cooking until the skin is browned, about 3 to 4 minutes on each side. Remove the chicken from the skillet and let rest on a plate.
Reduce the heat to medium. Add the butter to the skillet and swirl until melted. Add the onion, carrot, celery, mushrooms, and garlic. Cook, stirring frequently until softened, about 7 minutes.
Stir in the wine and cook until the wine reduces by half, about 4 to 5 minutes.
Stir in the broth, cream, thyme, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer.
Return the chicken and the resting juices to the skillet, and reduce the heat to medium-low. Simmer until the chicken is cooked through, registering 165F on a meat thermometer when inserted into the thickest portion of the chicken pieces, and the sauce is slightly thickened, about 25 minutes. Serve immediately garnished with parsley.
Notes
For a thicker sauce, remove the chicken after 25 minutes of cooking and continue to simmer the sauce until you reach your desired consistency. Alternatively, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir the slurry into the sauce, cooking and stirring until thickened. Then, return the chicken to the creamy sauce. Moisture is the enemy of browning. In order to achieve the signature golden skin on traditional chicken fricassee, I find that patting the chicken pieces dry with a clean paper towel, seasoning them, and then placing them on a plate back in the fridge (uncovered) for 4-24 hours to dry is the best method. It adds a little bit of prep work, but it’s worth it in the end.
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