![Chicken and Mushroom Fricassée with Spring Onion and Herb Pilaf](/on/demandware.static/-/Sites-LCNZ-Library/default/dw0c930279/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000797_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
Price reduced from
$470.00
to
$329.00
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
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Method
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1Season the chicken portions with the salt and pepper.
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2Heat 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.
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3Add 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.
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4Stir 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.
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5Return 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.
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6Meanwhile, 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.
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7Stir 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.
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8Cook’s notes
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9Crème 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.
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10Tarragon can be substituted for thyme if liked.