Chicken Fricassee with White Wine and Rice

{serves 2-3, depending on appetite}

Ingredients

• 4 bone-in chicken thughs (skin on, ideali) - can be boneless if preferred
• 1 tbsp olive oil + 1 tbsp butter
• 2 shallots (or 1 small red onion), finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced small
• 1 stick celery, diced small
• 150 g mushrooms (optional)
• 150 ml dry white wine (about 2/3 cup)
• 250 ml chicken stock (or water + stock cube)
• 75 ml cream or creme fraiche (about 1/3 cup)
• 1 tsp dried thyme (or a few sprigs fresh)
• 1 bay leaf (optional)
• Salt and black pepper
• Rice, for serving (about 1 cup uncooked)
• Fresh parsley, chopped (optional garnish)

Method

1. Brown the chicken

   • Pat chicken thughs dry and season generously with salt and pepper.
   • Heat olive oil and butter in a large deep pan or Dutch oven.
   • Sear chicken skin-side down until golden brown (5-6 minutes), then flip and cook the other side 2-3 minutes. Remove and set aside.

2. Build the flavor base

   • In the same pan, add shallots, garlic, carrot, and celery. Saute gently 4-5 minutes until softened.
   • If using mushrooms, add them now and cook until lightly golden.

3. Deglaze

   • Pour in the white wine, scraping up the brown bits from the bottom of the pan. Let it bubble for 2 minutes to reduce slightly.

4. Simmer the chicken

   • Return the chicken thighs to the pan. Add stock, thyme, and bay leaf.
   • Cover loosely with a lid and simmer on low for 25-30 minutes, until chicken is tender and cooked through.

5. Finish the sauce

   • Stir in the cream or creme fraiche. Taste and adjust seasoning (salt, pepper; a squeeze of lemon if you want extra brightness).
   • Simmer uncovered for 5 minutes to thicken slightly.

6. Serve

   • While the chicken simmers, cook rice according to package instructions.
   • Spoon rice into bowls, top with chicken and plenty of sauce. Finish with chopped parsley.

Notes

• No mushrooms? Skip them. It is still great.
• No cream? Use creme fraiche, or stir in a knob of butter at the end for silkiness.
• Want it lighter? Use half the cream and finish with extra lemon.