# 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.

0. 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.


A rustic French-style chicken simmered with white wine, aromatics, and cream. Cozy, comforting, and perfect over rice.

Tag: rice

Chicken Fricassee with White Wine and Rice