Chicken and Mushroom Fricassee

Instructions

1. Season the chicken thighs with salt and black pepper.
2. In a large skillet, melt the butter over medium heat and brown the chicken thighs on both sides. Remove and set aside.
3. In the same skillet, add the onions and garlic, sauté until the onions are translucent.
4. Add the sliced mushrooms and cook until they are browned and any liquid has evaporated.
5. Sprinkle the flour over the mushrooms and stir well to coat.
6. Gradually add the white wine, stirring constantly to prevent lumps.
7. Pour in the chicken broth and bring to a simmer.
8. Return the chicken thighs to the skillet, add the thyme and bay leaf, and cover. Simmer for 25 minutes.
9. Remove the lid, stir in the heavy cream, and cook for an additional 5 minutes until the sauce thickens.
10. Adjust seasoning with salt and pepper, remove the thyme and bay leaf, and garnish with chopped parsley before serving.

Prep

• Thaw chicken thighs if frozen