Chicken Fricassee

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  Chicken Drumstick, Skin-On(454g)
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  Chicken Thigh, Bone-In, Skin-On(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 teaspoons kosher salt
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  ¾ teaspoon freshly cracked black pepper
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  Butter(60g)
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  Mushrooms, Cremini(284g)
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  Yellow Onion
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  Garlic
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  Thyme, Fresh(10g)
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  2 bay leaves
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  Nutmeg, Ground(1g)
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  Flour, All-Purpose, White(45g)
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  Wine, White, Dry(120g)
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  Low Sodium Chicken Broth(480g)
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  Cream, Heavy Whipping(120g)
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  Parsley, Fresh(60g)

Instructions

1. 1Pat chicken dry with paper towels and season with 1 teaspoon of the salt and ½ teaspoon of the pepper.
2. 2Melt 2 tablespoons of the butter in a large pot or braiser over medium-high heat. Once the butter melts, add chicken thighs, skin side down, then reduce the heat to medium. Cook for 4 to 5 minutes, or until golden brown. Turn and continue cooking 1 minute more. Transfer to a plate. Add the drumsticks to the pot, skin sides down, and cook until golden brown, 2 minutes per side. Transfer to the same plate.
3. 3To the same pot, add the mushrooms and onion and cook, stirring often, until mushrooms are golden and onions are softened, about 7 minutes. Stir in the garlic, thyme, bay leaves, and nutmeg and cook until fragrant, 1 minute.
4. 4Add the remaining 2 tablespoons of butter to the mixture. Once the butter melts, add the flour and cook, stirring, for 1 minute, or until completely absorbed.
5. 5Pour in the wine, stirring vigorously, until reduced by a quarter, about 1 minute. Stir in the chicken stock and remaining 1 teaspoon salt and ¼ teaspoon pepper and bring to a simmer, then return the chicken to the pot skin sides up along with any collected juices. Increase the heat to medium high and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 20 minutes. Transfer the chicken to a platter.
6. 6Stir the cream into the pot and increase the heat to medium. Bring to a simmer and cook until the sauce has thickened slightly, 8 to 10 minutes. Return the chicken to the sauce. Top with the parsley and serve family style.