Chicken Fricassee, way better than your mom's recipe

A few weeks ago, I was watching TV with Tonya.  There is this chef that is on one of her stories.  She was encouraged to make something and that it would be posted on social media.  Well, the lady said that she was going to make 

Chicken Fricassee.

The chef was saying how easy it is to make.  So me being me, I had to find the recipe.

Ingredients

2 tbsp olive oil
2 tbsp butter
2 lb. skin-on, bone-in chicken thighs
Black pepper
1/2 cup white flour
1 large onion, chopped 
1 large carrot, chopped or shredded
1 celery stalk, chopped
8 oz mushrooms
1/2 cup white wine
2 cup chicken broth
1 cup heavy cream
2 tbsp parsley 
2 tsp thyme leaves

Stuff you will need

Cast Iron Skillet, or Cast Iron Dutch Oven
Shallow bowl
Plate
Cutting board
Sharp knife

Directions

In a large cast iron skillet over medium heat, heat oil and butter. Season chicken on both sides with flour and pepper then add to skillet and cook until golden, 5 minutes per side.

Remove from skillet and set aside on a plate.

In the same skillet add add onion, carrot, celery, and mushrooms and cook until soft, 9 to 10 minutes. 

Add any remaining flour/pepper and cook 1 minute. 

Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 8 to 10 minutes.

Add broth and cream and season with parsley, thyme. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.

Serve over rice.

Prepare for the accolades.

Comments and suggestions are ALWAYS welcome.