Chicken Fricassee

2 tablespoons olive oil
3 pounds bone in, skin on chicken thighs and drumsticks
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon butter
2 large carrots peeled and cut into 1/2 inch thick slices
1 stalk celery finely diced
12 ounces mushrooms halved
1 cup pearl onions fresh or frozen, peeled
1 teaspoon Italian seasoning
2 teaspoons garlic minced
2 tablespoons all purpose flour
1/2 cup white wine
2 cups chicken broth
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

Season the chicken pieces on both sides with 1 teaspoon of salt and 1/2 teaspoon pepper.

Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until golden brown. You may need to work in batches.  Remove the chicken pieces from the pan. Place on a plate and cover to keep warm.

Melt the butter in the pan.  Add the carrots, celery, mushrooms and onions to the pan. Cook for 5-6 minutes or until vegetables are just tender. Stir in the remaining 1/2 teaspoon salt and Italian seasoning.  Add the garlic and cook for 30 seconds.  Add the flour and cook for 1 minute, stirring constantly. Pour in the wine and bring to a simmer. Cook for 3-4 minutes or until wine has reduced by half.  Add the chicken broth to the pan. Stir and bring to a simmer.  Add the chicken pieces back to the pan.  Cover the pan. Reduce the heat to medium low and simmer for 25 minutes or until chicken is cooked through.

Uncover the pan. Stir in the cream and cook for an additional 3-4 minutes.  Sprinkle with parsley, then serve.

6 servings: Calories: 298kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 920mg | Potassium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4389IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg