Cook and Scale
Chicken Fricassée
4 servings · 70 min total
Tender chicken in a creamy white wine and mushroom sauce brightened with lemon. A gentle, elegant French braise for any night.
Ingredients
- 8 g chicken thigh
- 300 g button mushroom, sliced
- 2 shallot, chopped
- 3 garlic, minced
- 40 g butter
- 3 tbsp wheat flour
- 2 dl white wine
- 4 dl chicken stock
- 1½ dl heavy cream
- 1 lemon, juiced
- 3 tbsp fresh parsley, chopped
- salt to taste
- white pepper to taste
Contains: Gluten, Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.