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Well, maybe my Chicken Fricassee is the best and maybe it isn't.  Try this slightly fancier one from Les Kincaid's food, wine and golf site.  It's a little more work but absolutely scrumptious and full of healthy ingredients.  Les also cuts much of the fat from this dish. 

6 large chicken thighs, skin and bones removed
3 tablespoons olive oil
Kosher salt and black pepper to taste
3 cups leeks, well washed and cut in 1/2-inch thick rounds
2 cups carrots, scrubbed and cut on diagonal 1/4-inch thick
1-1/2 cups fennel or celery, cut in thick slices crosswise
1 1/2 cups parsnips or turnips cut in 1/2-inch dice
1 cup sliced crimini or button mushrooms
1 tablespoon slivered garlic
1/8 teaspoon red pepper flakes (or to taste)
2 teaspoons dried oregano
1 bay leaf
1 teaspoon fennel seed
1 cup dry white wine
3 cups rich chicken stock  
1 large (3/4-pound) red or white potato cut in thick julienne
1 cup diced seeded fresh or drained canned tomatoes
1 cup coarsely chopped Swiss chard or spinach

Garnish:
chopped fresh parsley and grated lemon zest

In a large casserole, sauté the chicken in two tablespoons of olive oil until lightly browned on all sides.  Season well with salt and pepper.  Remove chicken and set aside. 

Discard fat in casserole and add the leeks, carrots, fennel,  parsnips, mushrooms and garlic with remaining 1-tablespoon oil and sauté over moderate heat until lightly colored.  Add the pepper flakes, oregano,  bay leaf, fennel seed, wine and
stock and bring to a simmer.  Add reserved chicken thighs pushing them down into vegetable mixture. Cover and simmer for 10 minutes.

Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender.  Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired.

Wine recommendation: this is a hearty dish that would go well with either a rich barrel fermented and aged Chardonnay or a lower tannin red like Pinot Noir or Merlot. 

Yield: 6 servings

Visit the Food and Recipes section of  Les Kincaid's excellent site for more yummy stuff.