In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side until they achieve a beautiful golden brown crust. Once browned, transfer the chicken to a plate and cover to keep warm.

In the same skillet, reduce the heat to medium and toss in the chopped onion, diced carrots, and sliced mushrooms. Sauté for 5-6 minutes until the onions are translucent and the carrots soften.

Pour in one cup of heavy cream and one cup of chicken broth, stirring well to combine all the delicious bits from the pan. Increase the heat slightly to bring the mixture to a gentle simmer for about 3-4 minutes.

Return the browned chicken pieces to the skillet, nestling them into the sauce. Cover with a lid and reduce the heat to low. Let it simmer gently for 30-40 minutes.

After simmering, taste your creamy sauce and adjust the seasoning with salt and pepper to your preference. If desired, increase the heat slightly and simmer uncovered for 5-10 minutes.

Once your Chicken Fricassee is ready, serve it hot over fluffy rice, creamy mashed potatoes, or with crusty bread. Garnish with freshly chopped parsley.