Chicken fricassee
- Anna Glover
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Serves 4
A little effort
Prep: 10 mins
Cook: 1 hr
0 reviews
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This classic French dish combines tender chicken and moreish mushrooms in a creamy sauce – serve with fluffy rice, boiled new potatoes or buttery mash
High protein
Low salt
Low sugar
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Try our chicken fricassee, then discover healthy chicken stroganoff, chicken chasseur or creamy Tuscan chicken and honey-glazed chicken.
This is a fab make-ahead dinner party dish as it reheats well – just put it over a low heat on the hob with a splash of water to loosen if needed. Or simply make the creamy mushroom sauce and serve over cooked pasta.
HOW TO STORE
Can be kept in the fridge for up to two days in an airtight container.
Chicken fricassee recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
4 chicken legs
-
1 onion
finely chopped
-
1 celery stick
finely chopped
-
300g chestnut mushrooms
thinly sliced
-
2 garlic cloves
crushed
-
3 thyme sprigs
leaves 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 parsley
finely chopped
-
crusty bread
to serve
Nutrition: per serving
- kcal550
- fat40.6g
- saturates19.9g
- carbs10g
- sugars3.2g
- fibre2.5g
- protein29.3g
- salt0.93g
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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.
More ways with chicken legs.
Authors
Anna GloverSenior food editor
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