Chicken Fricassée

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  Chicken Thigh, Bone-In, Skin-On(1361g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 ½ teaspoons kosher salt (divided)
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  ½ teaspoon ground black pepper (divided)
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  Unsalted Butter(60g)
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  Mushrooms, Cremini(227g)
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  Carrots(360g)
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  Celery(160g)
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  Yellow Onion(360g)
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  Flour, All-Purpose, White(45g)
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  Wine, White, Dry(240g)
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  Low Sodium Chicken Broth(720g)
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  Onions, Pearl, Frozen(340g)
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  Thyme, Fresh
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  1 bay leaf
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  Half and half cream(120g)
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  Cornstarch(15g)
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  Nutmeg, Ground(1g)
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  Lemon Juice, Fresh(30g)
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  Parsley, Fresh(30g)

Instructions

1. 1Pat the chicken dry with paper towels, then season all over with salt and pepper.
2. 2Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, place the chicken skin-side down and sear for 4–5 minutes over medium-high heat until the skin is golden brown. Transfer to a plate and repeat with remaining chicken pieces.
3. 3Add 1 tablespoon butter to the pot, then add the mushrooms. Sauté over medium-high heat for 5–6 minutes until golden and softened. Transfer to a separate plate.
4. 4Add 1 tablespoon butter to the pot, then add the carrots, celery, and onion. Sauté over medium heat for 6 minutes, stirring occasionally, until vegetables begin to soften. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute over medium heat until the flour turns light golden.
5. 5Slowly pour in the white wine while scraping up any browned bits from the pot bottom with a wooden spoon. Simmer for 2 minutes over medium heat, stirring often. Pour in the chicken broth and stir until combined. Add the pearl onions, fresh thyme, seared chicken with its juices, and mushrooms. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer gently for 30 minutes.
6. 6Remove the lid and discard the thyme bundle. In a small bowl, whisk together the half and half and cornstarch until smooth, then stir into the pot along with the nutmeg. Increase heat to medium to bring to a simmer, partially cover, and simmer for 10 minutes over medium heat, stirring occasionally, until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F.
7. 7Stir in the lemon juice and fresh parsley. Taste and adjust seasonings as needed.
8. 8Divide the fricassée evenly into 4 airtight containers while hot. Refrigerate for up to 4 days, or cool completely before freezing for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.