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 the chicken drumsticks and thighs dry with paper towels and season all over with salt and pepper.
2. 2Melt the butter in a large pot or braiser over medium-high heat. Once melted, add the chicken thighs skin side down and cook for 4–5 minutes until the skin is golden brown. Flip and cook 1 minute more, then transfer to a plate. Add the drumsticks skin side down to the same pot and cook 2 minutes per side until golden brown, then transfer to the plate with the thighs.
3. 3Add the mushrooms and onion to the pot and cook over medium heat, stirring often, for about 7 minutes until the mushrooms are golden and the onions are softened. Stir in the garlic, fresh thyme, and nutmeg and cook for 1 minute until fragrant.
4. 4Add the remaining butter to the pot and let it melt. Sprinkle the flour over the mixture and stir constantly for 1 minute until completely absorbed.
5. 5Pour in the white wine, stirring vigorously, and simmer for about 1 minute until reduced by a quarter. Stir in the chicken broth and return the chicken pieces to the pot skin side up along with any collected juices. Increase heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the chicken reaches an internal temperature of 165°F.
6. 6Transfer the cooked chicken to a plate. Stir the heavy cream into the pot, increase heat to medium, and simmer for 8–10 minutes until the sauce thickens slightly. Return the chicken to the sauce and stir gently to combine.
7. 7Divide the fricassee evenly into 6 airtight containers while hot, ensuring each portion has chicken and sauce. Top with fresh parsley just before serving.