Chicken Fricassée

Method

1. 1
   • butter 40 g

   Brown the chicken gently — Melt the butter in a wide pan, season the chicken, and brown gently for 8 minutes without deep colour. Remove and set aside.

   ⏱8 min
2. 2
   • button mushroom 300 g
   • shallot 2
   • garlic 3
   • wheat flour 3 tbsp

   Cook the mushrooms and shallots — Add the shallots, mushrooms, and garlic and cook for 6 minutes. Stir in the flour and cook for 1 minute.

   ⏱6 min
3. 3
   • white wine 2 dl
   • chicken stock 4 dl

   Simmer until tender — Pour in the wine and stock, return the chicken, and simmer gently for 30 minutes until tender and the sauce has thickened.

   ⏱30 min
4. 4
   • heavy cream 1½ dl
   • lemon 1
   • fresh parsley 3 tbsp

   Finish with cream and lemon — Stir in the cream and lemon juice, warm through without boiling, and adjust the seasoning. Scatter with parsley and serve with rice.