Chicken Fricassee

Traditional recipe calls for chicken thighs and drumsticks, my version is made using only chicken thighs and pantry staples like dried herbs instead of fresh. I love French cuisine, I mean you just can’t go wrong with butter and cream! Rich and creamy gravy and well done chicken. Another recipe that will be included on the dinner menu and possibly one to roll out when we have guests! It really feels like something off a restaurant menu.

Ingredients:

• 1kg bone-in chicken thighs
• 2 onion finely chopped
• 300 gms white mushrooms chopped
• 3 cloves of garlic finely chopped
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 small bottle of white wine (187 ml)
• 60 gms of butter.
• 100 ml single cream
• 1 chicken stock cube dissolved in 500 ml boiling water
• Salt and pepper
• Parsley for garnish

Method:

• Melt the butter in a pan and add the chicken thighs, season with salt and pepper and fry for 5 minutes, till lightly brown.
• Flip over and fry for another 5 minutes to brown evenly on both sides.
• Remove the chicken thighs and keep aside.
• Add the onion to the same pan and fry for a couple of minutes till lightly brown.
• Add mushrooms and fry .
• Add garlic, bay leaf and thyme and fry for one minute.
• Add flour and cook till the raw smell disappears.
• Add wine and chicken stock, stirring to avoid lumps .
• Add the fried chicken thighs, coat with the sauce and cook covered for about 10 minutes.
• Cook uncovered for about 15 minutes.
• Remove the chicken and add cream to the sauce and mix well.
• Add the chicken back and coat with the sauce and simmer for a couple of minutes.
• Sprinkle the chopped parsley.
• Serve hot with rice.