Ingredients:
- 1 whole chicken, cut into pieces
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup white wine
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Season the chicken pieces with salt, pepper, and paprika.
- In a large skillet, melt the butter over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent.
- Sprinkle the flour over the onion and garlic, and stir to combine. Cook for a few minutes to remove the raw taste of the flour.
- Slowly pour in the chicken broth and white wine, stirring constantly to avoid lumps.
- Return the chicken pieces to the skillet and add the thyme. Cover and simmer for about 30 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and simmer for an additional 5 minutes.
- Adjust the seasoning with salt and pepper to taste.
- Serve the chicken fricassee hot, garnished with chopped parsley.
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