Prepare the Chicken:

• Pat the chicken pieces dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Sear the Chicken:

• In a large skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Place the chicken pieces skin-side down and cook until the skin is golden brown, about 5-7 minutes. Flip and cook the other side for an additional 5 minutes. Transfer the browned chicken to a plate and set aside.

Sauté the Vegetables:

• In the same skillet, add the chopped onion, garlic, carrots, and sliced mushrooms. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Create the Sauce:

• Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for about 1 minute to eliminate the raw flour taste. Pour in the white wine, stirring constantly to deglaze the pan and scrape up any browned bits. Allow the wine to reduce by half, approximately 2-3 minutes.

Simmer the Chicken:

• Return the browned chicken pieces to the skillet. Add the chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the skillet and let the chicken cook until it reaches an internal temperature of 165°F (74°C), about 25-30 minutes.

Finish the Sauce:

• Once the chicken is cooked through, remove the bay leaf and thyme sprigs. Stir in the heavy cream and let the sauce simmer gently for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.

Serve:

• Garnish the Chicken Fricassee with chopped fresh parsley or chives. Serve hot over mashed potatoes, rice, or with crusty bread to soak up the creamy sauce.