Chicken Fricassee Recipe
Ingredients
4 chicken breasts
1 large sized onion
100 grams mushrooms.
50 grams butter
25 grams plain flour
150 ml dry white wine
150 ml chicken stock or 2 chicken oxo cubes dissolved in 150 ml of hot water
150 ml double cream
sprig of thyme
teaspoon of cumin
pinch of nutmeg
salt and pepper
Chopped spring onion to decorate
Method
- Cut the chicken breasts into long strips, about bite size. Then toss them into the flour until fully covered.
- Dice the onion and sliced the mushrooms
- Heat the butter in a frying pan with a trickle of cooking oil to prevent the butter from burning. Toss in the onions and cook until soft.
- Add the mushrooms to the onions and cook for 3-4 minutes
- Add the chicken and brown on all sides.
- Pour in the white wine and bring in to simmer to burn off the alcohol.
- Add the sprig of thyme and cumin
- Add salt and peper according to taste.
- Add the chicken stock and bring it to a boil, lower down the heat and let it simmer for 20 minutes.
- Remove from the heat and add the double cream; return to the stove and warm through without bringing it to a boil to prevent curdling.
- Finally sprinkle the chopped spring onion as garnish on top.
- Best enjoyed with rice or new potatoes and steamed green beans.