Breton Chicken Fricassée

1.Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat.

2.Season the chicken pieces with salt and black pepper.

3.Brown the chicken pieces in the pot, turning occasionally, until they are golden on all sides. Remove the chicken and set aside.

4.In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

5.Add the sliced carrots, leeks, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

6.Pour in the white wine and let it simmer for a few minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.

7.Return the chicken pieces to the pot and add the chicken stock, bay leaf, thyme sprigs, and dried tarragon.

8.Bring the mixture to a gentle simmer, cover, and cook for about 45 minutes, or until the chicken is cooked through and tender.

9.Remove the bay leaf and thyme sprigs from the pot.

10.Stir in the heavy cream and let it heat through for a few minutes.

11.Adjust seasoning with more salt and black pepper if needed.

12.Garnish with chopped fresh parsley before serving.