Chicken Fricassee

INGREDIENTS

• 600g Chicken Thigh
• 30g Butter
• 1 Onion
• 1 Celery
• 1 Carrot
• 30g All-Purpose Flour
• 600ml Chicken Stock
• 240ml Milk
• 60ml Heavy Cream
• 1 Bay Leaf
• 0.5 tsp Dried Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 tbsp Parsley

STEPS

1. 1

   Pat 600g of chicken thigh dry with paper towels, then season with 1 tsp of salt and 0.5 tsp of black pepper. Keep the raw chicken and its utensils separate from ready-to-eat food.

2. 2

   Melt 30g of butter in a wide heavy saucepan over medium heat. Add 600g of chicken thigh and brown for 5 minutes on the first side and 4 minutes on the second side, until golden. Transfer the chicken to a clean plate.

   ⏱ 9 min

3. 3

   Add 1 onion (finely chopped), 1 celery (finely chopped), and 1 carrot (finely diced) to the pan. Cook for 5 minutes, stirring, until softened but not browned.

   ⏱ 5 min

4. 4

   Stir in 30g of all-purpose flour and cook for 1 minute. Gradually whisk in 600ml of chicken stock, then add 240ml of milk, 1 bay leaf, and 0.5 tsp of dried thyme. Bring the sauce to a gentle simmer.

   ⏱ 2 min

5. 5

   Return the browned chicken and any juices to the pan. Cover and simmer gently for 35 minutes, turning the chicken once, until the thickest part reaches 75°C for 30 seconds and the juices run clear with no pink remaining.

   ⏱ 35 min

6. 6

   Remove the chicken to a clean plate and discard the bay leaf. Stir 60ml of heavy cream into the sauce and simmer uncovered for 3 minutes, until lightly thickened. Taste and adjust seasoning if needed.

   ⏱ 3 min

7. 7

   Return the chicken to the sauce for 2 minutes to warm through. Scatter 4 tbsp of parsley over the top and serve immediately.

   ⏱ 2 min