Chicken and Mushroom Fricassée with Spring Onion and Herb Pilaf

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Chicken and Mushroom Fricassée with Spring Onion and Herb Pilaf
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
Ingredients
Method

Ingredients

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
For the spring onion and herb pilaf
  • 300g long grain rice
  • 600ml boiling hot water
  • 2 bunches spring onions, trimmed, cleaned and thinly sliced
  • 1 tbsp each chopped fresh tarragon, parsley and chives
  • Salt and pepper

  • Method

  • 1
    Season the chicken portions with the salt and pepper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    Cook’s notes
  • 9
    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.
  • 10
    Tarragon can be substituted for thyme if liked.