Creamy Chicken Thighs with Mushrooms and Gemelli

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Serves 6 – 8

Ingredients
3 Tbs. olive oil
2 pounds chicken thighs, skinless
Salt and freshly ground pepper
1 medium only, chopped
3 celery stalks, sliced
¼ cup all purpose flour
1 quart and 1 cup chicken stock
1 cup heavy cream (or half-and-half)
2 bay leaves
12 ounces white button mushrooms, cleaned and stems trimmed
1 pound gemelli pasta, cooked until al dente
Chopped fresh parsley

Preparation
Heat the oil in a large pot over medium-high heat. Season the chicken with salt and pepper to taste. Brown the chicken on both sides. Remove the chicken when browned and reserve.

Add the onion and celery and sauté until softened, about 5 minutes. Stir in the flour until evenly distributed. Gradually stir in the chicken stock and cream. Add the bay leaves, chicken and mushrooms. Bring the mixture to a simmer, reduce the heat to low, cover the pot, and simmer for 2 hours.

Serve over cooked gemelli pasta and garnish with chopped parsley.