Chicken Fricassee

Serves 6

2 lbs chicken breast

Salt

White pepper

1 oz vegetable oil

1 large yellow onion, diced

1 clove garlic, minced

1 oz AP flour

4 oz white wine

8 oz chicken stock

1 bay leaf

1 1/2 t thyme leaves

4 oz heavy cream

1/2 lb small-dice carrots, blanched

1/2 lb small-dice leeks, white and green parts, blanched

2 T chopped parsley or minced chives

Season chicken with salt and pepper

Heat oil in a large rondeau or brasier over medium-low heat.  Add onions and garlic to pan and cook, stirring occasionally, until onions are translucent - about 5 minutes.

Add flour and cook, stirring frequently, for about 5 minutes or until onions are well coated and slightly browned.

Add wine to the pan, stirring to release any drippings.  Add stock, bay leaves, and thyme and bring to a simmer.  Add chicken pieces and cover pot. Cook until chicken is fork-tender and cooked through, 30-40 minutes.

Transfer chicken to plate with a little cooking liquid and cover with foil to keep warm.

Add cream to remaining cooking liquid and simmer until sauce has thickened slightly, 5-7 minutes. Adjust seasoning with salt and pepper.

Return chicken to the sauce, along with carrots and leeks.  Simmer until vegetables are tender, about 2 minutes.  Serve garnished with sauce and parsley or chives.