Chicken fricassee
Chicken fricassée with tender chicken pieces in a glossy, creamy white wine sauce, dotted with mushrooms and herbs, creating a classic French dish that looks cosy and refined
Equipment
- frying pan
Ingredients
- 3 chicken breasts, cut into chunks
- 1 tbsp olive oil
- 25 g unsalted butter
- 1 onion, sliced
- 100 g mushrooms, sliced
- 1 garlic clove, crushed (½ tsp garlic paste)
- 90 ml white wine
- 500 ml chicken stock
- 2 bay leaves
- 100 ml creme fraiche
- 100 ml double cream
- large pinch of course ground pepper
Instructions
- Heat the butter and oil in a frying pan, add the chicken and fry until cooked, remove the chicken and set aside.
- Add the mushrooms and onions and fry until the mushrooms and onions until soft.
- Add the garlic and stir for another few mins. Return the chicken to the pan, then add the wine and cook until the liquid is reduced by half.
- Add the stock and bay leaf and gently simmer for around 15mins.
- Add the cream and crème fraiche, stir together, season and simmer for around 10mins.
- Serve immediately with some plain boiled rice or potatoes (hasselbacks would go great with this dinner!)