Fricassée de volaille à la crème

Preparing the ingredients:

1. 1Cut the poultry into 8 pieces.
2. 2Peel the onions and cut them into quarters.
3. 3Clean the mushrooms and roughly chop them.
4. 4Peel the garlic cloves.

Preparing the fricassee:

1. 5In a pot, melt the butter over medium heat.
2. 6When the butter is sizzling, add the pieces of poultry and brown them on each side.
3. 7Add the onions, garlic, and mushrooms.
4. 8Pour in the white wine, then the cream.
5. 9Add the salt, bay leaves, and thyme.
6. 10Simmer over low heat, covered, for about 40 minutes.
7. 11After cooking, remove the pieces of chicken.
8. 12Strain the sauce through a fine sieve and set it aside.
9. 13If the sauce is too thick, add a little water to thin it.
10. 14Serve the fricassee with rice or seasonal vegetables.