Chicken Fricassee

with mushrooms Makes 4 servings

Prep time: 30 minutes Cook time: 31/ 4 hours (low)

HEAT:

2 4

MELT:

2 1

1/4

1

1/4

1

DEGLAZE:

cup each dry white wine and low-sodium chicken broth carrots, cut into 1–2-inch pieces (1 cup) celery ribs, cut into 1–2-inch pieces (1 cup)

3–4 fresh thyme sprigs

1 fresh bay leaf

Chopped fresh parsley 1/2 4 4 Tbsp. olive oil bone-in, skin-on chicken breasts (8–12 oz. each), seasoned with salt and black pepper Tbsp. unsalted butter lb. cremini mushrooms, quartered cup minced shallots Tbsp. minced fresh garlic cup all-purpose flour Tbsp. tomato paste Heat oil in a sauté pan over medium-high until shimmering. Sear breasts, skin sides down, until brown, 5 minutes. Transfer breasts to a 4- to 6-qt. slow cooker, skin sides up.

Melt butter in same pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook until liquid releases and nearly evaporates, 4–5 minutes. Add shallots and garlic; cook until fragrant, 1 minute. Stir in flour and tomato paste; cook 1 minute.

Deglaze skillet with wine and broth, bring to a boil, and cook until liquid thickens; add to slow cooker with carrots, celery, thyme, and bay leaf.

Cover slow cooker and cook breasts until tender on high setting, 2–21/ 2 hours, or low setting, 31/ 2– 4 hours. Discard thyme sprigs and bay leaf. Top servings of stew with parsley.

Per serving: 608 cal; 22g total fat (7g sat); 233mg chol; 509mg sodium; 18g carb; 4g fiber; 77g protein

Mushrooms contain a lot of liquid, so cook them until they release their liquid and it evaporates.

To thicken the sauce, add flour and tomato paste, but cook them to remove their raw flavor.