Food of the month

Easy Chicken Fricassee

WANT TO SWITCH UP YOUR CHICKEN DINNERS? THE SAUCE IN THIS EASY CHICKEN FRICASSEE TAKES THIS RECIPE TO NEW LEVELS OF DELICIOUSNESS!

TIME: 45 MINUTES YIELD: 4 SERVINGS

INGREDIENTS

• Ingredients • 2 tablespoons extra-virgin olive oil • 2 pounds skin-on, bone-in chicken thighs • kosher salt • freshly ground black pepper • 2 tablespoons butter • 1 large onion, chopped • 1 large carrot, peeled and chopped • 1 celery stalk, chopped • 8 ounces mushrooms • 2 tablespoons all-purpose flour • 1/2 cup white wine • 2 cups low-sodium chicken broth • 1 cup heavy cream • 2 tablespoons freshly chopped parsley • 2 teaspoons fresh thyme leaves

DIRECTIONS

Step 1

Heat the oil in a large, high-sided skillet over medium heat. Season the chicken on both sides with salt and pepper, then add it to a skillet and cook it until it is golden, or 5 minutes per side. Remove the chicken from the skillet and set it aside.

Step 2

In the same skillet, add butter and melt. Then add the onion, carrot, celery, and mushrooms and cook them until they are soft, or 5 minutes. Add the flour and cook for 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan. Reduce the wine by half, cooking for about 7 minutes.

Step 3

Add the broth and cream, then season with parsley, thyme, salt, and pepper.

Step 4

Add the chicken back to the pan, and simmer until the chicken is cooked through and the sauce is thickened, or about 15 minutes. Serve and

enjoy!

Brother Derrick A. Butts