Creamy Chicken Thighs and Mushrooms over Gemelli

By bakers_delight85

If you can't find gemelli, use whatever small, dense cut of pasta you can find.

Ingredients

• 3 Tbsp. vegetable oil
• 2 pounds chicken thighs, skin and excess fat removed
• Salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 3 celery stalks, sliced (about 1 cup)
• 1/4 cup all-purpose flour
• 1 cup white wine
• 1 quart reduced-sodium chicken stock
• 1 cup heavy cream
• 2 large bay leaves
• 12 ounces white button mushrooms, brushed clean and stems trimmed
• 1 pound gemelli, cooked until al dente
• Chopped fresh parsley

Preparation

Step 1

Heat the oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper to taste. Brown the chicken on both sides. Remove the chicken when browned and reserve. Add the onion and celery and saute until softened, 5 to 7 minutes. Stir in the flour until evenly distributed. Gradually stir in the wine, chicken stock, and cream. Add the bay leaves, chicken, and mushrooms. Bring the mixture to a simmer, reduce the heat to low, cover the pot, and simmer for 2 hours.
Serve over cooked gemelli and garnish with parsley.