Chicken Fricassee With Sherry

Instructions

1. Step 1

   Season the chicken thighs with 6 gr salt and the ground black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 6.0 gr Salt

2. Step 2

   Place the flour in a shallow bowl. Coat the seasoned chicken lightly, shaking off excess flour.

   Ingredients used: 35.0 gr Wheat Flour

   Cookware: Shallow bowl

3. Step 3

   Heat the vegetable oil and 15 gr butter in a large skillet over medium heat. Sear the chicken in batches until lightly golden, about 4 minutes per side, then transfer it to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 gr Butter, 15.0 ml Vegetable Oil

   Cookware: large skillet, plate, tongs

4. Step 4

   Reduce to medium heat and melt the remaining 15 gr butter. Add the onion, carrot, and mushrooms; cook until softened and the mushroom moisture has mostly evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 gr Butter, 150.0 gr Carrot, 250.0 gr Mushroom, 180.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic, thyme, and bay leaves. Cook over medium heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 8.0 gr Garlic, 4.0 gr Thyme

   Cookware: large skillet, wooden spoon

6. Step 6

   Take the skillet off the heat, add the sherry, then return it to medium heat. Scrape up the browned residue and simmer until the liquid is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Dry Sherry

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the chicken stock and bring it to a gentle simmer. Return the chicken and any accumulated juices to the skillet, cover, and braise over low heat.

   Timer: 25 min (fixed)

   Ingredients used: 500.0 ml Chicken Stock

   Cookware: large skillet, lid, tongs

8. Step 8

   Remove the lid and simmer over low heat until the sauce begins to thicken and the thickest part of every chicken thigh reaches at least 74°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, large skillet

9. Step 9

   Transfer the cooked chicken to the plate. Remove and discard the thyme stems and bay leaves.

   Cookware: large skillet, plate, tongs

10. Step 10

    Stir the heavy cream and remaining 2 gr salt into the sauce. Simmer over low heat until the sauce lightly coats the spoon.

    Timer: 5 min (fixed)

    Ingredients used: 120.0 ml Heavy Cream, 2.0 gr Salt

    Cookware: large skillet, wooden spoon

11. Step 11

    Stir in the lemon juice and parsley. Return the chicken to the skillet and warm it through in the sauce before serving.

    Timer: 2 min (fixed)

    Ingredients used: 15.0 ml Lemon Juice, 10.0 gr Parsley

    Cookware: large skillet, tongs, wooden spoon