Recipe of the Week | Chicken Fricassee

YUMM! During the cold months we often find ourselves inside thinking of recipes to try. Here is one of our favorites from Issue 2 | Fall 2020

FALL 2020RECIPE OF THE WEEK

Virgin Beauty by A'oleon

11/27/20211 min read

Recipe of the Week!

Colder months give us an unlimited amount of recipes to try and fall in love with! Here is one of our favorites.

YIELDS:4 SERVINGS

PREP TIME: 10 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

2 tbsp. extra-virgin olive oil

2 lb. skin-on, bone-in chicken thighs

Kosher salt

Freshly ground black pepper

2 tbsp. butter

1 large onion, chopped

1 large carrot, peeled and chopped

1 celery stalk, chopped

8 oz. mushrooms, sliced

2 tbsp. all-purpose flour

1/2 c. white wine

2 c. low-sodium chicken broth

1 c. heavy cream

2 tbsp. freshly chopped parsley

2 tsp. freshly thyme leaves

DIRECTIONS:

In a large high-sided skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.

In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan and reduce wine by half, 7 minutes.

Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.