Chicken Fricassée
Flavoursome one pan creamy chicken with mushrooms.
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Servings: 2 Large portions
Ingredients
- 6 Chicken thighs bone in
- 20 g Butter
- 150 g Bacon lardons
- 1 Onion sliced
- 250 g Chestnut mushrooms quartered
- 4 Cloves of garlic chopped
- 1 Bunch of thyme chopped
- 40 g Plain flour
- 100 ml White wine
- 400 ml Chicken stock
- 150 ml Double cream
- ½ Bunch of parsley chopped
Instructions
- Season the chicken thighs generously with salt and pepper. Melt the butter in a large pan along with a glug of cooking oil.
- Pan fry the chicken thighs skin side down over a medium-high heat for about 4-5 minutes until they are golden brown.
- Flip them over and cook for a further couple of minutes. Remove them from the pan and just set aside for the moment.
- In the same pan, add the bacon lardons and cook until they start to turn crispy.
- Next add in the sliced onion and mushrooms. Cook for a few minutes until they soften.
- Add in the garlic and thyme, then cook for a minute more before adding in the plain flour. Give it a stir.
- Pour in the white wine followed by the chicken stock.
- Now get the chicken thighs back into the pan and simmer for 20-25 minutes minutes. If the sauce dries up then add a splash of water.
- When the chicken is cooked through, pour in the double cream, add the parsley and season to taste. Simmer for a couple more minutes until it thickens.
- Dish it up and enjoy. I served this one with mashed potato, but it goes well with a variety of sides.