Chicken Fricassee

Chicken Fricassee

3-4 lbs. fresh chicken thighs

2 T. canola oil

4 T. butter

2 1/2 cups chicken broth

1 medium onion, minced

1 small package of sliced mushrooms

3 T. unbleached, all-purpose flour

1 cup half and half

1 teaspoon dried thyme

Juice from one lemon

1/8 teaspoon ground nutmeg

2 T. parsley leaves (or a 1/4 cup fresh)

Season chicken with salt and pepper.  Heat 1 tablespoon of the canola oil and the butter (each) in a large saucepan or Dutch oven (you want the chicken to lay flat on the bottom….do this in two pans in you need to).  When the oils start to foam, add chicken and cook until well browned (4-5 minutes on each side).  Spoon out all but 2 tablespoons of the fat.  Add chicken broth until the chicken is partially covered, and bring to a boil.  Reduce heat to low and simmer until chicken is fully cooked, 20-25 minutes.  Remove Dutch oven or saucepan from heat and transfer the chicken to a bowl; cover with foil and set aside.

Put the pan back on the heat.  Add onion and mushrooms.  Cook until mushroom liquid evaporates and vegetables brown, 6-8 minutes.  Add some more butter if needed, then add flour and whisk until everything is golden brown.  Add half and half, whisking vigorously until smooth.  Bring to a boil and then reduce heat to simmer, stirring frequently.  Stir in lemon juice, thyme, and nutmeg.  Salt and pepper to taste. Pour over the chicken, and serve with your favorite side.