Chicken Fricassee with Creamy Mushroom Sauce

Steps

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1. 1
   Rinse and dry the chicken thighs thoroughly. Season evenly with salt and black pepper, then let sit for 20 minutes to absorb flavors. Mince the onion, dice the carrot and celery into small pieces, slice the mushrooms, and mince the garlic.
   ▶ ≈0:00
2. 2
   Heat the butter in a cast iron pot until it foams. Add the seasoned chicken and sear until both sides are golden brown. Remove from the pot and set aside.
   ▶ ≈2:23
3. 3
   Add a bit of olive oil to the same pot. Sauté the onion until lightly browned, then add minced garlic, salt, and pepper. Stir in the celery and carrot with herbs, then add the mushroom slices and cook until softened, driving off excess moisture.
   ▶ ≈3:18
4. 4
   Pour in the white wine and let it simmer, releasing its aroma. Sprinkle flour over the vegetables and stir until the flour is fully incorporated.
   ▶ ≈4:36
5. 5
   Return the chicken to the pot along with its juices. Pour in stock to fill the pot about three-quarters full. Add bay leaves, reduce heat to the lowest setting, cover, and braise for 25 minutes. Turn off heat and let rest, covered, for at least 30 minutes to allow flavors to meld.
   ▶ ≈5:05
6. 6
   Ladle some of the hot braising liquid into a bowl with the egg yolk and whisk until combined (avoid very high temperatures to prevent curdling). Heat the pot to a simmer over medium heat. Lower heat to low, pour in the heavy cream, and stir well. Slowly add the egg yolk mixture, stirring continuously over gentle heat to create a silky, enriched sauce without scrambling the eggs.
   ▶ ≈5:49
7. 7
   Remove the bay leaves and garnish with mixed herbs or fresh herbs. The chicken fricassee is ready to serve.
   ▶ ≈6:46