Chicken & Portobello Fricassee served on egg noodles (serves 4)
• 4 bone-in, skin-on split chicken breasts (about 1.5 pounds) OR 1.5 pounds of Chicken Thighs (if you prefer dark meat)
• Salt and pepper
• 2 teaspoons vegetable oil
• 2 onions, chopped fine
• 5-6 garlic cloves, minced
• 1 whole pack of baby bellas (about 12 ounces)
• 1 tablespoon minced fresh thyme
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup white wine (Chardonnay is great)
• 1/3 crème fraîche
• 4 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a deep dish cast iron pan (or dutch oven) over medium-high heat until just smoking. Cook chicken, skin-side down, until deep golden brown, about 6 minutes. Flip and brown on second side, about 3 minutes. Transfer chicken to plate; remove and discard skin. Pour off all but 1 tablespoon fat from pot.
2. Cook onions in remaining fat until golden, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add mushrooms, thyme, and ¼ teaspoon salt. Reduce heat to medium and cook, covered, stirring occasionally, until mushrooms have released their juices, about 10 minutes. Uncover and cook until liquid evaporates and mushrooms begin to brown, about 7 minutes.
3. Stir in flour and cook until golden, about 1 minute. Slowly stir in broth and wine and bring to boil. Return chicken and any accumulated juices to pot. Reduce heat to low and simmer, covered, until meat registers 160 degrees, around 30 minutes. Transfer chicken to serving platter and tent with foil.
* This is a good time to boil your egg noodles on the side
4. Add cream to pot and simmer until sauce is thick. Stir in lemon juice and parsley and season with salt and pepper. Pour sauce over chicken. Serve.