Meat

Poulet Fricassée à la Crème et au Vin Blanc

Tastes like when my dad was in his dorm room in Lyon or so he says

Effort
medium

How to do it

  1. Lay thighs out (not piled in a bowl).
  2. Salt and pepper both sides (extra attention to skin).
  3. Rest about 1 hour so the surface dries a bit for a better sear.
  4. In the large pot, melt the first tbsp of butter.
  5. Sear the thighs in batches (4-5 at a time) until they're golden and fond builds at the bottom.
    • The chicken does not need to be cooked thoroughly, this is just searing and fond building.
  6. Remove chicken and plate it separately
  7. Add mushrooms to the pot and cook until they are softened and lightly browned.
  8. Add onions to pot and cook till they are translucent
  9. Cook the garlic briefly for about 30 seconds but make sure it doesn't brown.
  10. Add more butter, and then ~4 tbsp flour.
  11. Stir for 1-2 minutes until all the vegetables are coated in a thick, blonde roux (not browned)
  12. Add 1 cup of white wine, gradually and scraping the bottom.
  13. Reduce for 2-3 minutes, cooking off the alcohol and lifting the fond, thickening the sauce slightly.
  14. Whisk in 3 cups chicken stock until smooth and bring to a gentle simmer.
  15. Add all the chicken thighs, skin-side up, partially submerged.
  16. Add thyme and light seasoning
  17. Cover for 15 minutes, then uncover and simmer to reduce.
  18. Once the sauce is reduced, add cream.
  19. Simmer for 10-15 more minutes until it reduces to a thick stew texture.
    • If it doesn't reduce, the panic button is to make a slurry of 3tbsp flour and hot water and pour that in.
  20. Check the internal temperature of all thighs before taking off heat.
  21. Plate and eat.