Chicken Fricassee

8 skinless, bone-in chicken thighs

2 Tbsp. Creole seasoning

1/2 cup all-purpose flour

2 tablespoons olive oil

1 medium onion sliced

2 cups baby portabello mushrooms, quartered

2 cups carrots, peeled and cut

1 cup coarsely chopped leek

2 cups chicken stock

1/2 cup dry white wine

1/4 cup heavy cream

2 Tbsp. Creole seasoning

1 cup asparagus, trimmed and cut into 1-inch pieces (about 1 cup)

Green onions and parsley to garnish

Pat chicken dry and sprinkle with Creole seasoning. Place flour in a large Ziploc plastic freezer bag; add chicken to bag. Seal bag and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken and place in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate and keep warm.

Add onions, and mushrooms to drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoons of the reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and Creole seasoning; add chicken, nestling chicken into sauce mixture.

Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle with asparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.

Serve chicken, vegetables, and sauce over hot cooked spaghetti, or rice and garnish with green onions, and parsley, if desired.