Chicken Fricassee

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels and season generously with salt and pepper. This will ensure proper browning and flavor development.
2. Brown the chicken
   In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat. Brown the chicken pieces in batches, about 4-5 minutes per side until golden. Transfer to a plate and set aside.
3. Cook the vegetables
   In the same pot, add the onions and carrots. Sauté for 5 minutes until the onions begin to soften. Add the mushrooms and garlic, cooking for another 5 minutes until the mushrooms release their moisture and begin to brown.
4. Create the sauce base
   Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Gradually add the chicken broth and white wine, stirring constantly to prevent lumps. Bring to a simmer and cook for 3 minutes until slightly thickened.
5. Simmer the chicken
   Return the chicken to the pot, along with any accumulated juices. Add the bay leaf, and season with salt and pepper. Cover and simmer gently for 25-30 minutes, until the chicken is cooked through and tender.
6. Finish the sauce
   Remove the chicken to a serving platter. Discard the bay leaf. Stir the heavy cream, tarragon, and parsley into the sauce. Let it simmer uncovered for 5 minutes to thicken slightly. Taste and adjust seasoning if necessary.
7. Serve
   Pour the sauce over the chicken pieces. Garnish with additional fresh parsley. Serve hot with crusty bread, rice, or buttered noodles to soak up the delicious sauce.