Chicken Fricassee (Creamy French Chicken Stew)

• 4 chicken thighs and 4 chicken drumsticks (bone-in, skin-on)
• 1 tsp salt
• 1/2 tsp pepper
• 3 tbsp butter
• 1 large onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 8 oz button mushrooms, halved
• 2 cloves garlic, minced
• 3 tbsp flour
• 1/2 cup dry white wine
• 2 cups chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 2 egg yolks

Instructions

1. 1

   Pat chicken pieces dry and season generously with salt and pepper.

2. 2

   In a large Dutch oven, melt butter over medium-high heat. Brown chicken pieces on all sides (do not cook through). Remove and set aside.

3. 3

   Reduce heat to medium. Add onion, carrots, celery, and mushrooms. Sauté until softened, about 5-7 minutes.

4. 4

   Add garlic and cook for 1 minute.

5. 5

   Sprinkle flour over vegetables and stir well to coat, cooking for 1 minute to remove raw flour taste.

6. 6

   Pour in white wine and deglaze the pot.

7. 7

   Slowly whisk in chicken broth to prevent lumps.

8. 8

   Return chicken to the pot along with accumulated juices. Add thyme sprigs and bay leaf.

9. 9

   Bring to a distinct simmer, then cover, reduce heat to low, and braise for 30-40 minutes until chicken is tender.

10. 10

    Remove chicken from the pot again to a platter to keep warm. Discard thyme and bay leaf.

11. 11

    In a small bowl, whisk heavy cream and egg yolks together.

12. 12

    Temper the cream mixture by slowly whisking in a ladle of the hot cooking liquid.

13. 13

    Pour the tempered cream mixture back into the pot, stirring constantly. Do not let it boil or the eggs will scramble.

14. 14

    Cook gently until sauce thickens slightly.

15. 15

    Pour sauce and vegetables over the chicken and serve.