Chicken Fricassée with Creamy Mushroom Sauce

Step 1: Pat the chicken dry with paper towels, then sprinkle it with the salt and pepper.

Step 2: Melt the butter over medium-high heat in a large skillet or heavy-based pot with a lid. Add the chicken thighs skin-side down and cook for 4 to 5 minutes, until golden brown. Turn and cook the other side for 1 minute, then transfer the thighs to a plate.

Step 3: Brown the drumsticks as evenly as you can, turning to brown three sides for about 2 minutes per side. Remove them from the skillet.

Step 4: Add the mushrooms, onion, bay leaf and thyme. Cook for 5 minutes, until the mushrooms are lightly golden; they will not become deeply browned.

Step 5: Add the garlic and stir for 30 seconds. Add the flour and cook for 1 minute.

Step 6: Add the wine, chicken stock, salt and pepper. Stir, scraping the bottom of the pot to dissolve the browned residue into the sauce.

Step 7: Return the chicken to the sauce, skin-side up.

Step 8: Once the sauce simmers, adjust the heat so it bubbles steadily but not rapidly. Cover and simmer for 10 minutes.

Step 9: Remove the lid and simmer for another 20 minutes. The chicken should be cooked through; its internal temperature should reach 75°C/167°F or slightly higher.

Step 10: Transfer the chicken to a plate. Add the cream and stir. When the sauce returns to a simmer, taste it and add more salt if desired.

Step 11: Return the chicken to the sauce and remove the pot from the heat. Sprinkle with parsley and serve. Traditionally, fricassée is served with mashed potatoes or rice; short pasta such as penne, ziti or macaroni also pairs well.