Chicken Fricassee

Brown Chicken

1. 1. Pat 600g chicken drumsticks and 1000g chicken thighs, skin-on and bone-in, dry with paper towels
2. 2. Sprinkle with 5g salt and 1g black pepper.
3. 3. Melt 60g unsalted butter over medium-high heat in a large skillet or heavy based pot with a lid.
4. 4. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown.
5. 5. Turn and cook the other side for 1 minute then remove to a plate.
6. 6. Brown drumsticks as best you can. I do 3 sides, about 2 minutes each.
7. 7. Then remove from skillet.

Sauce

8. 8. Halve 300g white mushrooms
9. 9. Slice 2 onions
10. 10. Add mushrooms, onions, 1 bay leaf, and 3sprigs thyme to skillet
11. 11. Cook for 5 minutes until mushroom is lightly golden
12. 12. Finely mince 2cloves garlic
13. 13. Add garlic and stir for 30 seconds.
14. 14. Add 24g flour and cook for 1 minute.
15. 15. Add 120g white wine, preferably chardonnay, 720g chicken stock, and more salt and pepper to taste.
16. 16. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.

Combine

17. 17. Return chicken back into the sauce with the skin side up.
18. 18. Bring to simmer.
19. 19. Cover with lid and simmer 10 minutes.
20. 20. Remove lid
21. 21. Let it simmer for a further 20 minutes.
22. 22. Chicken should reach internal temperature 167°F or slightly higher.
23. 23. Remove chicken to a plate.
24. 24. Temper 160g skyr with liquid
25. 25. Add skyr
26. 26. Bring to simmer.
27. 27. Return chicken to sauce.
28. 28. Chop 8g parsley
29. 29. Sprinkle parsley

Pairs well with small pasta, rice, or potatoes.

Note: I've swapped thickened/heavy cream for skyr for lower calorie higher protein option