Entree: France – Cream of Some Young Guy (Classic French-style creamy chicken fricassee with mushrooms and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless, skinless chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) maitake mushrooms, torn into bite-size pieces
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (about 1 tbsp / 15 ml)
- 2 medium shallots, thinly sliced, approx. 2 oz (60 g) each
- 2 stalks celery, sliced, approx. 4 oz (115 g) total
- 1 green bell pepper, thinly sliced, approx. 6 oz (170 g)
- 8 oz (225 g) baby bok choy, halved lengthwise
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice
- Chopped fresh parsley, for garnish

Instructions

1. Pat the chicken thighs dry, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat.
2. Sear the chicken thighs 3–4 minutes per side until golden but not fully cooked through; transfer to a plate and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) butter. Sauté shallots, garlic, and celery until softened, about 4 minutes.
4. Add maitake mushrooms and green bell pepper; cook until mushrooms release liquid and begin to brown, about 5 minutes.
5. Sprinkle flour over the vegetables and cook, stirring, 1 minute to remove raw flour taste. Deglaze with white wine, scraping up brown bits, and reduce by half.
6. Return chicken to the skillet, add chicken stock, thyme, and bay leaf. Bring to a simmer, cover, and cook gently 12–15 minutes until chicken is cooked through (internal temp 165°F / 74°C).
7. Stir in heavy cream and bok choy halves; simmer uncovered 3–4 minutes until bok choy is tender and sauce has slightly thickened. Adjust seasoning with lemon juice, salt, and pepper.
8. Remove bay leaf, garnish with chopped parsley, and serve the fricassee spooned over rice, mashed potatoes, or crusty bread.