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
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.
