Ingredients :

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 large carrots, sliced into rounds
• 2 celery stalks, sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken stock
• 1/2 cup heavy cream
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method :

1. Season the chicken thighs thoroughly with salt and black pepper.
2. Heat the butter and olive oil in a large Dutch oven over medium-high heat.
3. Place the chicken skin-side down and sear until golden brown, then flip and sear the other side for 3 minutes.
4. Remove the chicken from the pot and set aside on a clean plate.
5. Add the onion, carrots, celery, and mushrooms to the remaining fat in the pot and sauté for 6 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
8. Slowly pour in the chicken stock while whisking to prevent lumps from forming.
9. Add the thyme sprigs, bay leaf, and lemon juice to the pot.
10. Return the chicken and any juices to the pot, ensuring the meat is partially submerged.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
12. Stir in the heavy cream and simmer uncovered for 5 minutes until the sauce is rich and thickened.
13. Remove the thyme sprigs and bay leaf before garnishing with parsley and serving.

Recipe Notes :

Chef Pro Tip: Pat the chicken skin very dry with paper towels before searing to ensure it gets perfectly golden and crisp. Variation Idea: Stir in a half cup of frozen peas during the final 5 minutes of simmering for extra color. Storage Tip: Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.