Chef John's Chicken Fricassee

Recipe View Season chicken thighs generously with salt on both sides. (Prep time: 2 minutes)

Recipe View Heat vegetable oil in a large skillet over medium-high heat. Place chicken skin-side-down into the hot oil. Cook until the skin is deeply golden and crispy, rendering its fat, about 5 minutes. Flip and cook the other side until seared, about 2 minutes. Transfer the chicken to a plate and set aside.

Recipe View Leave 2 tablespoons of the rendered fat in the pan (drain off excess). Add sliced mushrooms and cook until nicely browned and softened, 5 to 8 minutes. Add diced onion, shallots, and minced garlic and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Season with pepper and cayenne, then stir in flour and cook for about 1 minute to thicken the mixture.

Recipe View Pour in white wine, scraping up any browned bits from the bottom of the pan. Cook, stirring, until the alcohol has evaporated and the wine has reduced slightly, 3 to 5 minutes. Raise the heat to high and cook until the sauce has reduced by half.

Recipe View Add chicken broth and thyme sprigs. Bring to a boil over high heat. Reduce heat to medium-low and nestle the chicken thighs back into the skillet, skin side up, along with any accumulated juices. Cover and simmer gently for 45 minutes, turning the thighs over halfway through.

Recipe View Remove the lid and turn the thighs back to skin side up. Continue to simmer uncovered, basting occasionally with the pan sauce, until the chicken is very tender and the sauce has reduced further. If the pan becomes too dry before the chicken is tender, add a splash of water or broth.

Recipe View Stir in heavy cream and simmer gently until the sauce reaches your desired thickness. You can raise the heat to medium to reduce the cream more quickly if the chicken is already cooked through. Serve the fricassee hot, garnished with fresh thyme. Enjoy with crusty bread or mashed potatoes for soaking up that delicious sauce!