Fricassée de Volaille: Creamy chicken mushroom stew with vegetables

Pat the chicken thighs dry and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown the chicken thighs on all sides until golden, about 3-4 minutes per side. Remove chicken and set aside.

Reduce heat to medium. Add the sliced mushrooms to the pot and cook until they release their liquid and turn golden brown, about 5-7 minutes. Remove mushrooms and set aside with the chicken.

Add the remaining 2 tablespoons of butter to the pot. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated.

Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer. Return the browned chicken and mushrooms to the pot. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is very tender and cooked through.

Stir in the heavy cream and cook for an additional 5 minutes, uncovered, until the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

Garnish with fresh chopped parsley before serving. Enjoy this classic French comfort food!