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 cup cognac
• 8 ounces mushrooms, sliced
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon fresh thyme, chopped

Method

1. 01
   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. 02
   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. 03
   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. 04
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
5. 05
   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. 06
   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. 07
   Stir in the heavy cream and fresh thyme, and simmer uncovered for an additional 10 minutes until the sauce is thickened and rich.
8. 08
   Adjust seasoning with additional salt and pepper if needed. Serve the chicken fricassée hot, garnished with additional thyme if desired.