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Tuesday, December 7

Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs

3 pounds

Salt, kosher

Butter, unsalted

2 tablespoons +
1 tablespoons

Onion, yellow, chopped

1 medium

Garlic, grated

3 cloves

Nutmeg, freshly ground

½ teaspoon

Pepper, freshly ground

Flour, all purpose

2 tablespoons

Wine, dry white

½ cup

Thyme sprigs, leaves stripped

7 sprigs

Bay leaves


Stock, chicken

1 ½ cups

Cream, heavy

½ cup

Broccoli florets

3 cups

  1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
  2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
  3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
  4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
  5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
  6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
  7. Once it is melted, add the mushrooms and stir to coat in the butter. 
  8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
  9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
  10. Stir in the flour, and cook for 1 minute more. 
  11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
  12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
  13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
  14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
  15. Uncover and transfer the chicken to a platter or plate. 
  16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
  17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
  18. Season with salt and pepper to taste, and scatter parsley on top. 
  19. Serve with rice, couscous, or potatoes. 
Recipe from, by Melina Hammer.

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