Chicken fricassee recipe

Ingredients

• 2 Tablespoons olive oil
• 2 medium leeks, trimmed and chopped
• 2 celery stalks, finely chopped
• 1 Tablespoon whole wheat flour
• 2 garlic cloves, minced or pressed
• 1 Tablespoon fresh thyme leaves
• 2 cups low-sodium chicken broth
• 1 cup white wine
• 1 pound leftover skinless, boneless chicken thighs
• 8 ounces white button mushrooms, wiped clean and cut in half
• 2 Tablespoons heavy cream (optional)
• ½ whole wheat baguette, cut into slices and toasted

1. Heat the olive oil in a Dutch oven or other heavy pot over medium heat. Add the leeks and celery and cook until soft, about 5 minutes.
2. Stir in the flour, garlic, and thyme. Cook for 1 to 2 minutes, until the scent of the flour is gone. Pour in the broth and wine and bring to a boil, stirring occasionally. Reduce the heat, add the chicken and mushrooms, and simmer for 5 minutes.
3. Remove from the heat and stir in the cream.
4. Serve the fricassee with the toasted bread for soaking up the sauce.