Chicken Fricassee
Ingredients: skin-on bone-in chicken thighs, kosher salt, vegetable oil, mushrooms, shallots · 65 min cook time · 520kcal · $19.00
Ingredients
6pieces skin-on bone-in chicken thighs, to taste kosher salt, 1tablespoon vegetable oil, 200g mushrooms, 2pieces shallots, 2cloves garlic, 1piece onion, to taste freshly ground black pepper, to taste cayenne, 1tablespoon flour, 1.5cups white wine, 1cup chicken broth, 1bunch fresh thyme, 1piece dried bay leaf, 0.25cup heavy cream
Instructions
1. Season skin-on bone-in chicken thighs generously with kosher salt on both sides.
2. Place chicken skin side down in a skillet set over medium-high heat with a tablespoon of vegetable oil. Sear until nicely seared and fat renders out, then flip and cook the other side for a couple minutes before removing to a plate.
3. Adjust fat in the pan to about two or three tablespoons, then add thickly sliced mushrooms and a large pinch of salt. Cook stirring until very nicely browned.
4. Add sliced shallots, minced garlic, and diced onion. Cook for a few minutes until onions soften and turn translucent. Add freshly ground black pepper and a few shakes of cayenne.
5. Sprinkle in a little bit of flour, stir, and cook for about a minute to give the sauce body.
6. Pour in white wine, raise heat to high, and reduce by about half.
7. Add chicken broth, fresh thyme leaves, and a dried bay leaf. Bring back to a boil.
8. Reduce heat to medium-low/low, add chicken back in skin side up along with accumulated juices, cover tightly, and simmer gently for about 45 minutes, flipping halfway through.
9. Uncover, flip chicken back to skin side up, and complete cooking without the lid to reduce and thicken the sauce. Baste the meat occasionally.
10. Finish the dish with a splash of heavy cream, raise heat to medium, and cook until the sauce is reduced to your liking. Taste and adjust salt or cayenne if needed.
11. Serve up with one last basting of the top and a scattering of fresh thyme.
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