Chef John's Creamy Chicken Fricassee

Begin by preparing the chicken thighs for cooking, sprinkling both sides with salt to enhance flavor.

Heat a generous amount of vegetable oil in a skillet over an elevated heat setting and carefully place the chicken skin-side-down into the hot oil. Allow it to develop a satisfying crust and release excess fat, taking approximately 5 minutes. Flip the chicken over and cook the other side until it too has a pleasing sear, approximately 2 minutes. Set the chicken aside temporarily.

Reserve two tablespoons of the remaining oil in the pan and add sliced mushrooms. Cook until they have developed a rich brown color, taking around 5 to 8 minutes. Introduce the onion and shallots into the pan along with garlic, stirring occasionally to prevent burning until the onions have softened and become translucent, roughly 5 minutes. Season with pepper and cayenne to add depth and stir in flour to thicken the mixture, approximately 1 minute.

Next, introduce white wine into the pan and cook, stirring constantly, until the alcohol has evaporated. Increase the heat to a high setting and continue cooking until the sauce has reduced by half, taking around 3 to 5 minutes.

Add chicken broth, thyme, and bay leaf into the pan and bring it to a boil over an elevated heat setting. Reduce the heat to a lower setting, then carefully reinsert the chicken and any accumulated juices back into the skillet, skin side up. Cover the pan gently and simmer for 45 minutes, turning over thighs halfway through.

Remove the lid and turn the chicken back to skin side up. Continue to simmer uncovered, basting occasionally, until the chicken is tender and the sauce has reduced even further. If the pan becomes dry before the chicken is tender, add some additional water or broth to maintain moisture.

Introduce cream into the pan and simmer until the sauce reaches your desired consistency. If the chicken is already tender, you can raise the heat to a medium setting to reduce the cream faster. The sauce can be served in its current state or reduced to a thicker consistency, depending on your preference. Finally, sprinkle with fresh thyme and serve.