Chicken Fricassee

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs and legs, combined
• Salt and pepper, to taste
• 1 tbsp unsalted butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, cut in large pieces
• 3–4 sprigs thyme (leaves only)
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream

Steps

1. Preheat oven to 350°F. Pat the chicken dry and season with salt and pepper. Heat 1 tbsp olive oil in a large deep pan over medium-high heat. Brown the chicken about 4 minutes per side until golden but not cooked through. Remove to a plate. Discard excess fat, leaving about 1 tbsp in the pan.
2. Add 1 tbsp butter. Sauté the onion and carrots over low heat for 7–10 minutes. Add garlic and thyme leaves; cook about 30 seconds. Stir in the flour and cook until absorbed and nutty-smelling. Add the wine and simmer until slightly reduced, then pour in the chicken stock.
3. Return the chicken and juices to the pan. Bake uncovered at 350°F for 45 minutes.
4. Remove from the oven, stir in the heavy cream, and season with salt if needed. Serve hot.