This is an elegant, velvety take on a traditional skilletsupper, perfect with mushed potatoes or a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. But white wine will work as well. Chicken fricassee is the original French comfort food and it is utterly divine. It may look fancy, but this complete mealinone is made with humble ingredients and cooks all in one pot for an easy dinner any night of the week!! Try this easy and delicious recipe and let me know in a comment's "How do you like it! Peace and love my friends! Have a delicious day!

INGREDIENTS:
Yield: 4 to 6 servings
8 chicken drumsticks
Season with salt and freshly ground pepper
2 tbsp butter
1/2 onion
1 clove garlic
2 tbsp Flour
3/4 cup / 180ml Dry White Vermouth
1/4 cups/ 60ml chicken broth
1 Bay leaf and 2 Sprigs fresh thyme or 1/2 tsp dried
1 carrot cut into fine, julienne strips
1 Leek, cut into fine, julienne strips
1/2 cup/ 120ml heavy cream

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