Braised Chicken Fricassé

Ingredients

• 55 chicken thighs
• 8 g11/2 tsp kosher salt, divided
• 1 ml1/4 tsp freshly ground black pepper
• 30 ml2 tbsp olive oil
• 34 g2 tbsp unsalted butter
• 3 strips3 strips bacon, cut into lardons
• 227 g8 oz small cremini or white button mushrooms, halved or quartered
• 99 medium shallots, peeled and halved lengthwise
• 3 cloves3 cloves garlic, peeled and minced
• 16 g2 tbsp all-purpose flour
• 120 ml1/2 cup dry white wine
• 355 ml11/2 cup low-sodium chicken broth
• 6 sprigs6 sprigs fresh thyme
• 11 dried bay leaf
• 60 ml4 tbsp heavy cream
• fresh parsley, finely chopped
• flaky sea salt

For Serving

• mashed potatoes
• side salad or roasted veggies
• crusty baguette

Instructions

1. 1 Pat chicken thighs dry, then season both sides with 1 tsp kosher salt and ¼ tsp black pepper. Let rest at room temperature for 15–20 minutes. Heat a large stainless steel or cast-iron skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp butter. When hot, add chicken skin side down and cook undisturbed until deeply golden, 8–10 minutes. Flip and cook another 5–6 minutes, then transfer to a plate.
2. 2 Add bacon lardons to the same pan and cook over medium-high, stirring occasionally, until beginning to crisp, 3–5 minutes. Add mushrooms and shallots, season with ½ tsp kosher salt, and cook 4–6 minutes, stirring occasionally. Stir in minced garlic and cook 1 minute more. Add 2 tbsp flour and stir continuously for 1 minute until absorbed and lightly cooked.
3. 3 Pour in ½ cup dry white wine, stir well, and bring to a simmer. Add 1½ cups chicken broth, stir to combine, then nestle the chicken thighs skin side up back into the pan along with the thyme sprigs and bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12–15 minutes until chicken is cooked through.
4. 4 Transfer chicken back to the plate. Remove thyme sprigs and bay leaf. Stir ¼–½ cup heavy cream into the sauce depending on desired richness, then taste and adjust seasoning with salt and pepper. Return chicken to the pan, sprinkle with chopped fresh parsley, and serve over mashed potatoes with a pinch of flaky sea salt.