Chicken fricassee
Serves 4
A little effort
Prep:
Cook:
This classic French dish combines tender chicken and moreish mushrooms in a creamy sauce – serve with fluffy rice, boiled new potatoes or buttery mash
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- 2 tbsp olive oil
- 4 chicken legs
- 1 onionfinely chopped
- 1 celery stickfinely chopped
- 300g chestnut mushroomsthinly sliced
- 2 garlic clovescrushed
- 3 thyme sprigsleaves picked and finely chopped
- 1 bay leaf
- 125ml dry white wine(we used sauvignon blanc)
- 50g unsalted butter
- 30g plain flour
- 500ml chicken stock
- 125ml double cream
- 15g parsleyfinely chopped
- crusty breadto serve
Nutrition: per serving
- kcal550
- fat40.6g
- saturates19.9g
- carbs10g
- sugars3.2g
- fibre2.5g
- protein29.3g
- salt0.93g
Method
step 1
Heat the oil in a large, deep frying pan with a lid. Season the chicken and cook over a medium-high heat for 8-10 mins, turning halfway, until golden all over. Remove to a plate using tongs.
step 2
Reduce the heat to medium and cook the vegetables, stirring occasionally, for 8-10 mins or until soft and mushrooms are golden.
step 3
Stir in the garlic, thyme and bay, and cook for 1 min. Add the wine, increase the heat and bubble for 2 mins. Reduce the heat to medium and add the butter, stirring until melted. Sprinkle in the flour and cook, stirring, for 1-2 mins until the flour has cooked out.
step 4
Slowly pour in the stock, stirring. Bring to the boil then reduce to a low simmer and return the chicken to the pan, skin-side up, along with any resting juices from the plate. Cook, covered, for 25-30 mins or until the chicken is cooked through.
step 5
Remove the chicken again and stir in the cream and parsley, cooking for 1-2 mins. Return the chicken to the pan then cook for 2-3 mins or until the sauce is combined. Serve with crusty bread on the side.
