Chicken Fricassee

Delicious recipe that I received while taking a ProStart Class from the National Restaurant Association.  Fresh herbs make such a difference in dishes, so I planted oregano, thyme, basil, parsley, and chives in my garden.  What fun!

8 chicken pieces
1 tsp. salt
1/4 tsp black pepper
1 tsp. thyme
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
3 Tbsp. flour
1 cup white wine (My favorite for cooking is "Broke Ass"....seriously.)
2 cups chicken stock
1/2 cup cream
1 Tbsp. fresh chives

Preheat over to 350'F.

Combine salt, pepper, and thyme.  Season chicken with spice blend.  In a heavy saute pan, heat butter and olive oil over a moderate flame.  Saute chicken on both sides, but don't let it brown.  It will take about 7 minutes per side.  Transfer chicken pieces to an oven proof casserole dish.

Pour diced vegetables into saute pan and sweat for 5 minutes.  While stirring frequently, sprinkle flour over the vegetables and continue cooking for 2-3 minutes.  Whisk wine into the flour and vegetables.  Simmer for 5 minutes.  Add chicken stock and cream.  Bring to a boil.

Pour sauce over the chicken and cover the casserole.  Place in a 350'F oven for 40 minutes.  Transfer chicken and sauce to serving platter and sprinkle with chopped chives.