Fricassée de Poulet

Method

1. Cut the chicken into bite-sized pieces and season lightly with thyme, then slice the mushrooms and finely dice the onion.
2. Heat a large skillet over medium-high heat and sear the chicken pieces for about 5 minutes until golden brown on all sides, then set aside.
3. In the same skillet, sauté the onion and mushrooms over medium heat for 4 to 5 minutes until the mushrooms release their moisture and begin to soften.
4. Deglaze the pan with the white wine, scraping up any browned bits from the bottom, and let it reduce for 2 minutes.
5. Return the chicken to the skillet, pour in the heavy cream, and stir to combine all ingredients into a cohesive sauce.
6. Reduce the heat to low and simmer the fricassée uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
7. Taste and adjust seasoning with the remaining thyme before serving hot.