Ingredients:
1 (3- to 4-pound) whole chicken
Kosher salt
3 tablespoonsunsalted butter, divided
1 medium yellow onion, chopped
8 ouncessmall cremini mushrooms, larger ones halved
3 garlic cloves, grated or finely chopped
1/2 teaspoonfreshly ground nutmeg
Freshly ground pepper
2 tablespoonsall-purpose flour
1/2 cupdry white wine
7 sprigsthyme, leaves stripped
2 bay leaves
1 1/2 cupshomemade or store-bought chicken stock
1/2 cupheavy cream
3 cups(about 5 ounces) broccoli florets
Flaky sea salt
3 tablespoonschopped parsley (optional)
Cooked rice, couscous, or potatoes, for serving (optional)
Directions:
Break down the chicken into thighs, drumsticks, and breasts. Halve the breasts crosswise. (Refrigerate or freeze the back and wings for making stock later on.) Pat the chicken dry. Arrange the chicken parts on a tray, skin side up, and season with kosher salt.
In a large cast-iron or heavy skillet over medium-high heat, melt 2 tablespoons of the butter. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden (reserve the tray).
Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. Add the onion, scraping the bottom of the pan to free up any browned bits. Cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent.
Scoot the onions to the cool side of the pan, then add the remaining 1 tablespoon of the butter. Once it’s melted, add the mushrooms and stir to coat in the butter. Reduce the heat to medium-low and cook, stirring the mushrooms occasionally, for about 5 minutes, until lightly browned.
Add the garlic and nutmeg; season with kosher salt and pepper and stir to combine. Cook, stirring, for about 2 minutes, until the garlic is fragrant. Stir in the flour and cook for 1 minute more.
Stir in the wine and bring to a simmer. Simmer, stirring constantly, for 15 seconds. Add the thyme leaves and bay leaves, followed by the stock, and stir. Nestle in the chicken pieces, skin side up, along with any accumulated juices. Bring to a simmer over medium-high heat. Reduce the heat if needed to maintain a steady simmer rather than a vigorous boil. Cover the pan and cook for 12 minutes, until the chicken is cooked through.
Uncover and transfer the chicken pieces to a platter or plate. Stir in the cream. Uncovered, bring the liquid to a simmer and let reduce for about 3 minutes, until slightly thickened. Stir in the broccoli and return the chicken to the pan. Cook for about 3 minutes, until the broccoli is bright green and just-tender. Season with sea salt and pepper to taste and scatter the parsley on top, if using. Serve with rice, couscous, or potatoes, as you like.