Cooking Instructions:

Begin by patting the chicken pieces dry with paper towels and seasoning them generously with salt and black pepper. Lightly coat the chicken in flour, shaking off any excess flour to ensure a light coating.

In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the fat is hot, add the chicken pieces skin-side down. Brown the chicken for about 5-7 minutes on each side, or until golden brown. Once browned, remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onions, garlic, carrots, celery, and mushrooms. Sauté the vegetables until they are softened, about 5-7 minutes. This will help to build a flavorful base for the sauce.

After the vegetables have softened, deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.

Stir in the chicken broth, heavy cream, bay leaf, and dried thyme into the skillet. Bring the mixture to a gentle simmer, stirring occasionally to combine the ingredients.

Return the browned chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.

Once the chicken is cooked, remove the bay leaf and taste the sauce, adjusting the seasoning if necessary. Serve the Chicken Fricassee over rice, mashed potatoes, or with crusty bread, and garnish with freshly chopped parsley.

For the best results, make sure to brown the chicken well to create a deep flavor in the sauce.

Feel free to customize this recipe by adding your favorite vegetables or herbs; for instance, tarragon or rosemary can provide a delightful twist.

Always ensure that the chicken is cooked to an internal temperature of 165°F for safety. Enjoy your hearty and satisfying meal!