Chicken Fricassée (Creamy Chicken Stew with Mushrooms and White Wine)

• 40 g Unsalted butter
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 2 medium Carrot
• 250 g Cremini mushrooms
• 2 cloves Garlic
• 25 g Plain flour
• 150 ml Dry White Wine
• 500 ml Chicken stock
• 2 pieces Bay leaves
• 150 ml Double cream
• 15 g Fresh parsley

1. Melt the butter in a large casserole over medium heat. Season the chicken thighs with salt and pepper, then brown them for 4 to 5 minutes per side until lightly golden. Lift to a plate.
2. Add the onion and carrots to the pan and cook for 6 to 8 minutes, stirring, until the onion softens. Add the mushrooms and cook for 4 to 5 minutes until they start to give up their moisture. Stir in the garlic for 30 seconds until fragrant.
3. Sprinkle over the flour and cook, stirring, for 1 minute to remove the raw taste. Pour in the white wine and scrape up any browned bits from the base. Simmer for 2 minutes to reduce slightly.
4. Return the chicken to the pan and pour in the chicken stock, then add the bay leaves. Bring to a gentle simmer, cover, and cook for 25 minutes, adjusting the heat so it barely bubbles. The chicken should be tender and cooked through.
5. Reduce the heat to low and stir in the double cream. Simmer gently, uncovered, for 3 to 5 minutes until the sauce lightly coats the back of a spoon; do not let it boil. Stir through most of the parsley and taste for seasoning, then serve with the remaining parsley scattered over.

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