frickin fricasse

I love Chicken Fricasse. Now what the heck is that? Creamy chicken stew. Chicken thigh meat was white seared (hot enough heat to seal the meat but low enough to make sure the meat doesn't turn golden brown), onions and garlic are added, white wine is used to deglaze the pan, veloute (chicken stock+roux) is added, and bay leaf & thyme are added for flavor. The stew was then simmered until the chicken was cooked through and then cream, peas, carrots, and leeks were added right before serving. It was delicious.