Chicken Fricassée | Blue Jean Chef - Meredith Laurence

Ingredients

• 1½ cups boiling water
• ½ ounce dried wild mushrooms
• 8 skinless bone-in chicken thighs
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 1 rib celery (thinly sliced)
• 3 carrots (thinly sliced)
• 8 ounces brown or shiitake mushrooms (sliced)
• 3 sprigs fresh thyme
• 2 tablespoons all-purpose flour
• ½ cup white wine
• ½ cup heavy cream
• ½ bunch asparagus (cut into 1-inch lengths (about 2 cups))
• half a lemon (zest and juice)
• chopped fresh scallions