Chicken Fricassée (Authentic Creamy French Stew)

Sear the Chicken — Pat the chicken dry, then season and sear in a hot pan with a touch of olive oil until golden brown all over. Get good color here—it adds rich, roasted flavor. Remove and set aside.
Brown the Mushrooms — Fry the mushrooms in the same pan until browned. This adds umami to the stew and picks up the fond from the previous step. Remove and set aside.
Cook the Leeks — Add butter, sliced leeks, thyme, bay leaf, and garlic to the pan. Add a pinch of salt and sweat them on low heat until soft and sweet (do not brown them).
Combine and Deglaze — Add the browned mushrooms back into the pan. Add the white wine and cook until fully reduced.
Thicken — Add flour and cook it out for 1 minute to remove the raw floury taste.
Make the Velouté — Add the chicken stock and simmer for 1 minute to create the base sauce.
Simmer Covered — Return the chicken to the sauce, skin-side up. Put the lid on and simmer gently for 10 to 15 minutes.
Simmer Uncovered — Remove the lid. Continue simmering on low heat for another 15 minutes. The sauce will thicken. The chicken is cooked once it reaches an internal temperature of 75°C (167°F).
Add Cream — Carefully remove the chicken. Whisk in the double cream and simmer for 1 minute.
Season and Serve — Add lemon zest, lemon juice, and chopped parsley. Adjust salt and pepper. Return chicken to the pan to reheat, then serve over mashed potatoes.

Video