Golden-Browned French Chicken Fricassée with Cognac and Mushrooms

Ingredients

• 1 whole chicken cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup cognac
• 8 ounces mushrooms sliced
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons flour sifted
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 tablespoon fresh thyme chopped

Instructions

1. 1 Heat the butter and olive oil in a large, heavy-bottomed skillet over medium-high heat until the butter has melted and begins to foam.
2. 2 Season the chicken pieces with salt and pepper. Sear them in the skillet until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
3. 3 Reduce heat to medium, add the mushrooms to the skillet, and sauté until they are golden brown and any liquid has evaporated, about 5 minutes.
4. 4 Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
5. 5 Carefully add the cognac to the skillet. Allow it to simmer and reduce slightly, about 2 minutes, scraping any browned bits from the bottom of the pan.
6. 6 Return the chicken pieces to the skillet, add the chicken stock, and bring to a gentle simmer. Cover and cook for 30 minutes, or until the chicken is cooked through and tender.
7. 7 Stir in the heavy cream and fresh thyme, and simmer uncovered for an additional 10 minutes until the sauce is thickened and rich.
8. 8 Adjust seasoning with additional salt and pepper if needed. Serve the chicken fricassée hot, garnished with additional thyme if desired.