Method

1. 01

   Prepare Chicken and Vegetables10 min

   Pat the skinless, boneless chicken thighs dry with kitchen paper and season generously with salt and black pepper. Finely chop the shallots, mince the garlic, and thinly slice the leek and mushrooms, preparing all your 'mise en place'.

2. 02

   Brown the Chicken8 min

   Heat the olive oil in a large, deep frying pan or a shallow casserole dish over medium-high heat. Add the seasoned chicken thighs and brown them for 3-4 minutes on each side until lightly golden. Remove the chicken from the pan and set aside.

3. 03

   Sauté Aromatics and Vegetables8 min

   Reduce the heat to medium. Add the butter to the same pan. Once melted, add the chopped shallots and cook for 3 minutes until softened. Stir in the minced garlic and sliced leek, cooking for another 3-4 minutes until the leek begins to wilt.

4. 04

   Cook Mushrooms7 min

   Add the sliced mushrooms to the pan. Increase the heat slightly and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown slightly.

5. 05

   Make the Roux2 min

   Sprinkle the plain flour over the cooked vegetables. Stir well to coat everything and cook for 1 minute, stirring constantly, to cook out the raw flour taste. This forms a 'roux' which will thicken the sauce.

6. 06

   Deglaze and Simmer5 min

   Gradually pour in the dry white wine, stirring continuously to scrape up any browned bits from the bottom of the pan and ensure there are no lumps. Bring to a simmer, then slowly add the hot chicken stock, stirring until the sauce begins to thicken.

7. 07

   Braised the Fricassée20 min

   Return the browned chicken thighs to the pan, nestling them into the sauce. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the chicken is cooked through and tender. An instant-read thermometer should register 74°C in the thickest part of the chicken.

8. 08

   Finish and Serve5 min

   Remove the pan from the heat. Stir in the double cream until well combined. Taste and adjust seasoning with additional salt and black pepper if needed. Ladle into warm bowls and garnish generously with fresh chopped parsley before serving immediately.