Chicken fricassée

Name: Chicken fricassée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Ingredients: 50 g/1¾ oz/3½ tbsp unsalted butter; 100 g/3½ oz button mushrooms; 1 recipe quantity Buttered Carrots, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp chopped parsley leaves; 3 tbsp double (heavy) cream; 1 egg yolk; 500 ml/17 fl oz/2 cups Chicken Stock; 35 g/1¼ oz/scant ⅓ cup plain (all-purpose) flour; 12 skinless boneless chicken thighs, cut into chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Chicken fricassée is a very simple and delicate dish made up of small pieces of meat cooked in a light white sauce. It is important to use a good-quality chicken stock so make your own or buy from the chill cabinet, if you can, rather than using a stock cube.

Ingredients

50 g/1¾ oz/3½ tbsp unsalted butter
100

Method

Melt half the butter in a frying pan over a low heat. Add the mushrooms and cook for 5 minutes until just tender, then remove from the pan.

Add the remaining butter to the pan. Season the chicken with salt and pepper and add to the pan. Cook for a few minutes on each side until sealed but without colouring the chicken.

Add the flour and cook for 2 minutes, stirring continuously,