Chicken Fricassee
This is one of those dinners that you have any time or the week or if you want to entertain. What’s even better, is it’s so simple to make.
What goes well with this chicken dish
This is such a simple dish that you can serve with either rice or hassleback potatoes.
Chicken fricassee
Ingredients
- 4 chicken breasts
- 1 tbsp olive oil
- 25 g unsalted butter
- 1 onion, sliced
- 100 g mushrooms, sliced
- 1 garlic clove, crushed
- 120 ml sherry
- 550 ml chicken stock
- 2 bay leaves
- 100 ml creme fraiche
- 100 ml double cream
- large pinch of course ground pepper
Instructions
- Preheat the oven to 180c. Wrap the chicken breasts in foil and place in the oven for 35-45mins, depending on the thickness of the chicken.
- In the meantime, melt the butter in a large lidded frying pan, add the olive oil, mushrooms and onions and over a medium heat fry until the mushrooms and onions until soft.
- Add the garlic and stir for another few mins.
- Add the sherry and cook until the liquid is reduced by half.
- Add the stock and bay leaf and gently simmer for around 15mins.
- When the chicken is cooked, remove from the oven and set aside.
- Add the juices from the chicken (optional), cream and crème fraiche, stir together and then add the chicken breasts, pepper and simmer for around 10mins.
- Serve immediately with some plain boiled rice or potatoes (hasselbacks would go great with this dinner!)