INGREDIENTS :
1 Tbsp olive oil
8 chicken thighs and legs, combined
salt and pepper , to taste
1 Tbsp unsalted butter
1 small onion , chopped
2 cloves garlic , minced
2 carrots, cut in large pieces
3-4 sprigs thyme, (leaves only)
2 Tbsp all-purpose flour
1/2 cup dry white wine , such as Sauvignon Blanc
1 1/2 cup chicken stock
1/2 cup heavy cream
INSTRUCTIONS :
Preheat oven to 350 F. Pat dry chicken with a paper towel and season with salt and pepper. Place a large deep pan over medium/high heat with 1 Tbsp olive oil. Brown chicken approximately 4 minutes per side until golden on each side but not cooked through. Remove to a plate and set aside until needed. Discard excess fat leaving 1 Tbsp in the pan.
Add 1 Tbsp butter to the pan and saute chopped onions and carrots over low heat for 7-10 minutes. Add minced garlic and fresh thyme leaves and cook briefly for 30 seconds. Add 2 Tbsp flour and cook while stirring until flour is completely absorbed by the fat and mixture smells nutty. Add 1/2 cup white wine and simmer until slightly reduced. Pour in 1 1/2 cups chicken stock.
Return chicken to the pan together with the juices and bake uncovered at 350˚F for 45 minutes.
Take the chicken out of the oven and add 1/2 cup heavy cream, stir until combined. Taste and season with salt if needed
