Classic Chicken Fricassée

Steps

1. 1

   Season the chicken with salt and pepper. Brown it gently in the butter and oil without taking it too dark, then set aside.

2. 2

   In the same pot, cook the onion, carrots, celery, and mushrooms for 6 to 8 minutes.

3. 3

   Sprinkle in the flour and stir for 1 minute, then deglaze with the white wine. Let it reduce slightly.

4. 4

   Return the chicken to the pot, add the stock and thyme, and simmer covered for 30 minutes.

5. 5

   Remove the lid, stir in the cream, and cook for 8 to 10 minutes more until the sauce lightly coats a spoon.

6. 6

   Add the lemon juice to brighten the sauce, adjust the seasoning, and serve hot.