Chicken Fricassee

4 chicken legs separated into drums and thighs 3 tbsp unsalted clarified butter (sub neutral oil) 8 oz (220g) Baby Bella / cremini mushrooms, cleaned and quartered 1 yellow onion, large dice 2 medium carrots, large dice 3 garlic cloves, thinly sliced 1/2 cup (120ml) dry white wine 2 tbsp all-purpose flour 2 1/2 cups (600ml) chicken stock 3 sprigs fresh thyme 1 bay leaf 1/2 cup (120ml) heavy cream 1 tbsp Dijon mustard Squeeze of lemon Rosemary salt and black pepper, to taste Olive oil, for the chicken Fresh Italian parsley, chopped, to garnish

1. Pat the chicken dry and hit it with a light layer of olive oil to help the seasoning stick. Season generously with rosemary salt and black pepper. 2. In a large saute pan over medium-high heat, melt the clarified butter. Sear the chicken skin-side down for 3-4 minutes per side, until golden brown. Remove and set aside on a plate. 3. In the same pan (using all that fat and fond), add the quartered mushrooms with a small pinch of salt. Cook for 6-7 minutes until they have nice color. 4. In a separate large pan (the one you'll simmer everything in), add a little more clarified butter over medium heat. Add the diced onion and carrots and cook for about 7 minutes. 5. Add the sliced garlic and cook 2 minutes more. 6. Sprinkle in the flour and cook for 3-4 minutes, stirring, to build a roux and cook out the raw flour taste. 7. Pour in the white wine to deglaze. (No wine? Use a 50/50 blend of white wine vinegar + lemon juice at one-quarter the amount.) 8. Pour a splash of chicken stock into the mushroom pan to lift the fond, then transfer the mushrooms (and that liquid) into the main pan. 9. Add the rest of the chicken stock and simmer for 5 minutes. 10. Return the chicken to the pan skin-side up, along with any resting juices. Tuck in the bay leaf and thyme sprigs, submerging them. 11. Reduce the heat to a gentle simmer, cover, and cook for 10-12 minutes. 12. Remove the lid and continue to simmer uncovered for another 15-20 minutes (up to 30 if the thighs are large). 13. Remove the chicken to a plate. Fish out the thyme stems and bay leaf. 14. Pour the heavy cream into the sauce gradually (watch the color so it doesn't go too white) and simmer for a few minutes to re-thicken. 15. In a small bowl, whisk the Dijon mustard with a ladle of the hot sauce, then stir it back into the pan. (Adding Dijon directly to the pot leaves lumps.) 16. Finish with a small squeeze of lemon (no more than a teaspoon). 17. Kill the heat, return the chicken to the sauce, and let it rest in the liquid for 10-15 minutes to relax and tenderize. (You can serve immediately if you can't wait.) 18. Garnish with chopped Italian parsley and serve over mashed potatoes, rice, pasta, egg noodles, or with crusty bread to mop up the sauce.

From ThatDudeCanCook on YouTube. Chef calls this 'almost chicken stroganov in the best way possible.' Substitutions: clarified butter -> neutral oil or regular butter (lower the heat); white wine -> 50/50 white wine vinegar + lemon juice at 1/4 the volume. Serve with mashed potatoes for the classic version.