Chicken, Leek and Mushroom Fricassée
2 tablespoons olive oil
4 chicken breast halves, with skin
Salt and freshly ground black pepper
1/2 lb. (250 g.) assorted mushrooms (such as white, crimini, shiitake) stems trimmed, halved
3 leeks, white and pale green parts, cleaned, sliced in 1/4″ pieces
1 teaspoon dried thyme or 1 tablespoon fresh
1/4 cup (60 ml.) dry white wine
1/2 cup (120 ml.) chicken stock
1/2 cup heavy cream
Heat one tablespoon olive oil in large skillet over medium-high heat. Salt and pepper chicken all over. Add chicken to skillet, skin-side down. Cook, turning once, until golden brown on both sides, about 4 minutes. Remove chicken from skillet.
Reduce heat to medium and add one tablespoon olive oil to skillet. Add mushrooms and leeks and cook, stirring, over medium heat until leeks are vibrant and vegetables are tender but not too soft, 3-4 minutes. Add thyme and sauté one minute. Add white wine and simmer until most of the wine is evaporated. Add chicken stock and return chicken to pan. Cover and simmer over medium-low heat until chicken is cooked through, 5-8 minutes. Remove chicken from pan and tent with foil to keep warm.
Add cream to vegetables and simmer until cream and stock reduce by a third and begin to thicken. Arrange chicken on serving plates or platter. Spoon sauce over chicken. Serve with rice.