Quick Chicken Fricassé and Roasted Carrots

Season chicken with salt and pepper on both sides. and dredge in flour.

Put the heat on high and wait until the dutch oven is scorching hot. Heat up oil in the dutch oven. After seeing a light smoke, lower the heat to medium-high and place the chicken pieces inside skin-side down. Saute for about 3 to 4 minutes on each side. After browning them on both sides, take them out and set them aside.

Slice the mushrooms and season generously with salt. Place them into the dutch oven and cook until all of the water is gone. Finely dice one shallot and add it to the mushrooms. Continue cooking on medium heat for a few more minutes. Make sure not to brown the mushrooms and shallot. 2 to 3 minutes before the mushrooms are done, add one clove of finely diced garlic and a knob of butter. Sprinkle some flour on the mushrooms and cook a bit longer. The flour will help thicken the sauce. Deglaze the pan with ½ cup of white wine. Reduce the wine au sec then add ½ cup of white stock. Place a bouquet garni consisting of thyme, bay leaf, parsley stalks, tarragon, and leek. Put the chickens back in. Cover and cook for 30 to 45 minutes.

Roasted carrots: In an oven-safe skillet heat up oil and put on medium-high heat. Place the carrots inside the skillet and roast for a few minutes on the stove. Place a few sprigs of thyme on top of the carrots and place the skillet in the oven at 450°F / 232°C degrees. Roast for about 15 minutes or until the carrots are tender.

Take out the chickens. Add heavy cream or Crème fraîche to the sauce. Thicken with 2 egg yolks. Reduce sauce if needed. Taste for seasoning and add salt or pepper as needed. Add a squeeze of lemon juice. Add a bit of nutmeg to the sauce for depth of taste. Take out the carrots once they are tender. Time to serve!