Spring Mushroom and Chicken Fricassee with Chives

Makes 4 to 6 servings

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6 boneless, skinless chicken thighs

Zest, juice of 1 lemon

1 teaspoon salt plus more to taste

Fresh ground pepper to taste

1/4 cup flour

3 tablespoons olive oil

1 cup fresh mushrooms caps, stems sliced thin (cremini, oyster, shiitake, maitake, or locally grown)

1/4 cup white wine

1/4 cup chicken broth

1/4 cup heavy cream

1/4 teaspoon each minced fresh thyme and fresh sage

2 tablespoons minced chives

1 teaspoon fresh fennel fronds (bronze or green) minced

1 tablespoon chive blossoms, soft parts only, (optional)

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1. Put chicken thighs in a non-reactive bowl and toss with lemon juice. Mix the flour with the lemon zest and salt and pepper in a small bowl. Dredge each chicken thigh to coat with a thin layer of flour mixture. Shake off excess flour in the sink.

2. Heat 3 teaspoons of the oil in a skillet with high sides until shimmering. Place the chicken pieces carefully into the oil and cook for 2 to 4 minutes without moving until well browned on bottom side. Using a spatula or tongs, flip the chicken and brown on the second side. Remove chicken from the pan.

3. Add the remaining tablespoon of oil and the mushrooms and cook, stirring often, scraping the chicken bits off the bottom of the pan as the mushrooms begin to release their juices. When the mushrooms are browned and almost dry, add the chicken back to the pan along with the wine, broth, and cream. Stir gently to coat the chicken and comingle the liquids. Bring to a simmer and turn the heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through. Taste and adjust seasoning.

4. Add chives and fennel and stir. Serve with additional minced chives, or chive blossoms, or fennel fronds sprinkled on top.

Per serving (based on 6): 363 calories, 42 grams protein, 2 grams carbohydrates, no sugar, 20 grams fat, 133 milligrams cholesterol, 933 milligrams sodium, no dietary fiber.