Entree: France – Languedoc-Roussillon – Fricassée de Limoux (Classic Limoux-style braised chicken in a creamy white-wine sauce with mushrooms and lardons)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper to taste
- 4 oz (115 g) lardons or diced smoked bacon
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 small yellow onion, finely chopped, approx. 4 oz (110 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) dry white wine (preferably a local Languedoc white such as Blanquette de Limoux)
- 1 1/2 cups (360 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (8 g) all-purpose flour for dredging
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (125 ml) pearl onions, peeled (or 1 small onion chopped)

Instructions

1. Pat the chicken thighs dry, season with salt and pepper, then lightly dredge in the flour, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large heavy skillet or sauté pan over medium-high heat. Brown the chicken thighs skin-side down until golden, 6–8 minutes; turn and brown the other side 4–5 minutes. Transfer chicken to a plate.
3. Add the lardons to the pan and cook until fat renders and pieces are golden, 3–4 minutes. Remove most of the rendered fat, leaving about 1 tbsp in the pan.
4. Add the remaining 1 tbsp olive oil if needed, then sauté the chopped onion and pearl onions until translucent, 4–5 minutes. Stir in the garlic and mushrooms and cook until mushrooms release their juices, about 4 minutes.
5. Pour in the white wine to deglaze, scraping up browned bits. Simmer until reduced by about half, 3–4 minutes.
6. Return the chicken to the pan, add chicken stock, bay leaf, and thyme. Bring to a gentle simmer, cover partially, and cook until the chicken is cooked through and tender, about 20–25 minutes.
7. Remove the chicken to a warm plate. Stir the cream into the pan sauce and simmer briefly to thicken, adjusting seasoning with salt and pepper. Whisk in the remaining 1 tbsp butter and the lemon juice for brightness.
8. Return chicken to the sauce to heat through, sprinkle with parsley, and serve hot with crusty bread, buttered potatoes, or rice to soak up the sauce.