← Nouns Cooking · French

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks, skin removed if you like
• salt and white pepper
• 40 g Butter
• 300 g button mushrooms, halved or quartered
• 1 Onion, sliced
• 2 cloves Garlic, finely chopped
• 3 tbsp Plain (all-purpose) flour
• 125 ml dry white wine
• 600 ml chicken stock
• 3 sprigs Thyme
• 1 Bay leaves
• 150 ml double (heavy) cream or crème fraîche
• 1 tsp lemon juice (optional)
• 1 handful Parsley, chopped

Method

1. Season the chicken. Melt half the butter in a large casserole over medium heat and cook the pieces for 3–4 min per side, just until the outside turns opaque and lightly golden; a fricassée stays pale. Set aside.
2. Add the rest of the butter and the mushrooms and cook for 4 min, then add the onion and garlic and cook for 4 min more until soft.
3. Sprinkle over the flour and stir for 1 minute, then gradually stir in the wine and stock until smooth. Add the thyme and bay.
4. Return the chicken and its juices, bring to a gentle simmer, cover and cook for 30 min, until the chicken is tender and reaches 75°C (165°F) near the bone.
5. Stir in the cream and simmer uncovered for 5 min until the sauce lightly coats a spoon. Season, sharpen with a little lemon juice and finish with parsley. Serve with rice or boiled potatoes.

Tips

• Keep the heat moderate when browning: the aim is a delicate ivory sauce rather than a dark one.
• A handful of small onions or a few carrots simmered with the chicken makes it a one-pot meal.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats