chillyfillmores
Emma Keys
– 2 lbs bone-in chicken thighs or drumsticks – Salt & pepper – 2 tbsp olive oil – 1 onion, chopped – 2 carrots, sliced – 2 cloves garlic, minced – 2 tbsp flour – 1/2 cup dry white wine – 2 cups chicken broth – 1/2 cup heavy cream – 1 tsp fresh thyme – 1 bay leaf
Ingredients
01
Season chicken with salt and pepper. Brown in oil over medium heat, 4–5 minutes per side. Remove and set aside.
02
In the same pan, cook onions, carrots, and garlic until soft. Stir frequently to prevent browning and build flavor.
03
Sprinkle flour over the vegetables and stir. Slowly pour in wine, scraping the pan to lift any flavorful browned bits.
04
Stir in chicken broth, thyme, and bay leaf. Return chicken to the pan, cover, and simmer on low for 30–35 minutes.
05
Uncover and stir in heavy cream. Simmer uncovered for 10–15 minutes more, until sauce thickens and chicken is tender.
06
Taste the sauce and adjust salt, pepper, or herbs if needed. Remove the bay leaf before serving.
07
Serve chicken fricassee over rice, mashed potatoes, or buttered noodles. Garnish with chopped parsley if desired.