Chicken Fricassee - quick French Chicken Stew

Pat chicken dry with paper towels. Sprinkle generously on both sides with salt and pepper.

Melt butter in a large Dutch oven or heavy-based pot over medium-high heat.

Brown the chicken thighs skin-side down for 3-4 minutes until golden, then flip and cook the other side.

Remove the browned thighs and set them aside. Then, brown the drumsticks on all sides.

Remove the drumsticks and set them aside with the thighs.

Add onion, mushrooms, bay leaf, and thyme to the pot. Sauté for 5-7 minutes until the onion is soft.

Add garlic and cook for another minute until fragrant.

Sprinkle in the flour and cook, stirring constantly, for 1 minute.

Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.

Gradually pour in the chicken stock while stirring. Season with salt and pepper, then bring to a simmer.

Return the chicken pieces and any accumulated juices to the pot.

Cover the pot with a lid, turn the heat down to medium, and simmer for 10 minutes.

Remove the lid and simmer for an additional 20 minutes, allowing the sauce to reduce and thicken.

Remove the chicken from the pot and set it aside.

Stir the cream into the sauce until well combined and the sauce is smooth and creamy.

Return the chicken to the pot and coat with the sauce.

Garnish with freshly chopped parsley and serve immediately.