Chicken Fricassee - chicken

Method

• Pat chicken dry and season with salt and pepper.
• Heat oil in a large dutch oven over medium high heat until just smoking.
• Brown half of the chicken on all sides.
• Transfer chicken to plate and brown remaining chicken.
• Discard any fat from pot.
• Add butter to pot and heat over medium until melted.
• Add onion, mushrooms, and 1/4 teaspoon salt.
• Cook, stirring occasionally, until light brown, about 10 minutes.
• Add garlic and thyme and cook for 30 seconds.
• Stir in flour and cook 1 minute.
• Stir in wine and scrape any browned bits from the bottom of pan.
• Next, stir in broth and bay leaves.
• Nestle chicken and any accumulated juices into the pot and bring to a simmer.
• Cover, turn heat to medium low, and simmer until chicken is cooked and tender, about 20 minutes for breasts, or 1 hour for thighs and drumsticks.
• If using both types of meat, simmer thighs and drumsticks for 40 minutes before adding breasts to pot.
• Transfer chicken to a serving dish and tent with foil.
• Skim as much fat as possible off the surface of the sauce.
• Stir in cream and return to a simmer.
• Cook until thickened and reduced to about 1 1/2 cups, about 15 to 20 minutes.
• Remove and discard bay leaves.
• Stir in lemon juice and season with salt and pepper to taste.
• Spoon sauce over chicken and sprinkle with fresh parsley.