Chicken Fricassée: easy recipe

Cut the chicken into pieces. Pat it dry, then rub it with salt and pepper, mixed beforehand. Peel the onion, cut it in half, then slice it thinly. Peel and chop the garlic cloves.

Melt the butter in a pot. Brown the chicken pieces for 5 minutes, skin side down. Then turn them and cook a little longer. Remove to a plate.

In the pot, add the onion, the mushrooms, the bay leaf, and the thyme. Cook for about 5 minutes, stirring constantly.

Add the garlic and continue cooking for another 30 seconds. Then do the same with the flour.

Add the white wine and broth, salt, pepper, and mix well, scraping the bottom of the pot to loosen the browned bits. Once the sauce is smooth and boiling resumes, add the chicken to the pot, reduce the heat to medium (it should simmer), cover, and cook for 20 minutes.

Remove the lid and continue cooking uncovered for another 20 minutes. The chicken should be cooked.

Remove the chicken to a plate and add the cream, mixing. Bring to a boil. Taste and adjust the seasoning if necessary.

To finish, return the chicken to the pot and drizzle with sauce. Sprinkle with chopped parsley and serve hot, with mashed potatoes or pasta.