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Chicken and Mushroom Fricassée with Spring Onion and Herb Pilaf
True comfort food in a one-pot recipe and cooked with ease in the Toughened Non-Stick casserole. Sautéed chicken pieces in a creamy white wine sauce with caramelised shallots, button mushrooms and fresh herbs. This rich and flavoursome French-inspired dish is somewhere between a sauté and a stew and is delicious served with either rice or creamed potatoes.
- Serves 3 to 4.
- Preparation time: 10 minutes.
- Cooking time: 1 hour.
- For the fricassée:
- 1 x 1.2 to 1.3kg chicken, cut into 8 pieces
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 175g shallots, peeled
- 175g button mushrooms
- 1½ tablespoons plain flour
- 1½ tablespoons Dijon mustard
- 150ml dry white wine
- 375ml hot chicken stock
- 1 small bay leaf
- 2 teaspoons fresh tarragon, chopped
- 1½ tablespoons fresh parsley, chopped
- 125ml full-fat crème fraîche
- Season the chicken portions with the salt and pepper.
- Heat the butter with the oil in the casserole over a medium heat and sauté the chicken pieces in two batches. Starting with the chicken skin-side down, brown well on all sides then transfer to a dish. This will take around 8-10 minutes in total.
- Add the shallots to the residue of oil in the casserole and cook over a low heat for 5-6 minutes until golden and caramelised. Stir in the mushrooms and continue to cook for 2-3 minutes more.
- Stir the flour and mustard into the shallots and mushrooms. Pour in the wine and bring the contents to a simmer whilst stirring. Once thickened and glossy add the hot stock and the bay leaf.
- Return the browned chicken pieces to the casserole, bring the contents back to a simmer and cook for 20 minutes with the lid on. Remove the lid and continue to cook for 10-12 minutes more to allow the sauce to reduce to a coating consistency. Stir occasionally.
- Meanwhile, make the spring onion and herb pilaf. Rinse the rice under cold water until the water runs relatively clear, then drain, tip into a large saucepan and add ½ teaspoon of salt and the boiling water. Bring to the boil, cover with a lid, reduce the heat to low and leave to cook for 12-15 minutes until the grains are just tender. Remove the lid, fluff up the grains with a fork, re-cover and set to one side. Melt the butter in another medium-sized pan, add the spring onions, season lightly with salt and pepper and cook for 2 minutes until just soft. Uncover the rice once more, add the spring onions and herbs and gently fork together until well mixed. Cover and keep warm.
- Stir in the chopped herbs along with the crème fraîche to the fricassée and simmer for a final 2-3 minutes. Adjust the seasoning to taste, remove the bay leaf and serve with the spring onion pilaf.
- Crème fraîche is a thick French soured cream with a fat content around 40%. Double cream with 2 teaspoons of lemon juice stirred through can be substituted for the crème fraîche.
- Tarragon can be substituted for thyme if liked.