Chicken Fricassee

🛒 Ingredients

• Chicken thighs, bone-in, skin-on 1500 g · 2500 kcal
• Button or cremini mushrooms 300 g · 60 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Unsalted butter 75 g · 560 kcal
• All-purpose flour 45 g · 165 kcal
• Dry white wine 180 g · 150 kcal
• Chicken broth 720 g · 30 kcal
• Heavy cream (35% fat) 180 g · 600 kcal
• Large egg yolks 40 g · 120 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Bay leaves 2 g · 0 kcal
• Fresh parsley, chopped 15 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and black pepper. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
2. Add the remaining butter to the pot, then sauté the chopped onions and sliced mushrooms until they are softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to cook the flour and form a roux. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
4. Stir in the chicken broth, fresh thyme sprigs, and bay leaves. Return the browned chicken pieces to the pot, bring the liquid to a gentle simmer, then cover and cook for 40-50 minutes, or until the chicken is very tender.
5. In a small bowl, whisk the egg yolks with the heavy cream to create a liaison. Remove the pot from heat, stir a ladleful of hot sauce into the cream mixture to temper it, then slowly add the tempered cream back into the pot, stirring constantly.
6. Gently heat the fricassee for a few minutes until the sauce thickens slightly, ensuring it does not boil to prevent curdling. Adjust seasoning to taste, remove bay leaves and thyme sprigs. Garnish with fresh chopped parsley before serving.