Chicken Fricassee

Ingredients

• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Dijon mustard - 1 tablespoon
• Heavy cream - 1/2 cup
• White wine - 1/2 cup
• Chicken broth - 2 cups
• Mushrooms - 8 ounces, sliced
• Carrots - 2, sliced
• Onion - 1, chopped
• Butter - 4 tablespoons
• All - purpose flour - 1/4 cup
• Chicken pieces - 4 pieces (legs and thighs)

Instructions

1. Season the chicken pieces with salt and pepper, then coat them in flour.
2. In a large skillet, melt the butter over medium heat.
3. Add the chicken pieces and cook until browned on all sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion, sliced carrots, and mushrooms. Cook until the vegetables are softened, about 5 minutes.
5. Add the chicken broth, white wine, Dijon mustard, and fresh thyme to the skillet. Stir to combine.
6. Return the chicken pieces to the skillet and bring the mixture to a simmer.
7. Cover the skillet and cook for 30 minutes, or until the chicken is cooked through and tender.
8. Remove the chicken pieces from the skillet and set aside.
9. Stir in the heavy cream into the sauce and simmer for an additional 5 minutes.
10. Season the sauce with salt and pepper to taste.
11. Serve the chicken fricassee with the creamy sauce over rice or mashed potatoes.