Woodsy Chicken Fricassee

Ingredients

1 Tablespoon unsalted butter
2 pounds chicken thighs, bone-in
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 (8 ounce) red onion, sliced into 1/4-inch strips
3 cups (6 ounces) cremini mushrooms, quartered
1/2 cup (2 ounces) sliced celery (1/4-inch)
1 Tablespoon all purpose flour
2 teaspoons chopped thyme
1/4 cup dry sherry or white wine
1 cup chicken stock
1 cup California Ripe Olives, halved
1 bay leaf
2 Tablespoons chopped parsley

Melt butter in a large high-sided sauté pan or Dutch oven over medium-high heat. Add chicken thighs, season with salt and pepper and cook for 3-4 minutes on each side until evenly browned. Transfer to a clean plate and set aside. Stir onions and mushrooms into pan, cover and cook over medium heat for 6-8 minutes, stirring occasionally. Remove cover, mix in celery, flour and thyme and continue cooking for 2-3 minutes. Whisk in sherry and chicken stock and bring to a boil. Return chicken to pan, add California Ripe Olives and bay leaf and cover. Turn heat down to low and simmer for 20 minutes. Remove cover, cook for 5 more minutes and stir in chopped parsley just before serving. Serves 4.

Serving Suggestion: Serve over white rice.