Burgundy Chicken and Mushroom Fricassée
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Ingredients
- 700 g boneless chicken thighs
- 250 g chestnut mushrooms, sliced
- 2 shallots, finely sliced
- 2 garlic cloves
- 150 ml dry white wine
- 250 ml chicken stock
- 150 ml double cream
- 1 tbsp plain flour
- 20 g unsalted butter
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 35.6 g
- Carbohydrate
- 7.6 g
- of which sugars
- 3.7 g
- Fat
- 36.2 g
- of which saturates
- 17.8 g
- Fibre
- 1 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the chicken thighs for 6-7 minutes until lightly coloured but not fully cooked through, then set aside.
- 2
Add the shallots and mushrooms to the pan and cook for 6 minutes until softened.
- 3
Stir in the garlic and plain flour and cook for 1 minute, then pour in the white wine and let it bubble for 2 minutes.
- 4
Add the chicken stock and return the chicken to the pan, cover and simmer for 15 minutes until the chicken is cooked through with no pink remaining.
- 5
Stir in the double cream and simmer, uncovered, for 5 minutes until the sauce thickens slightly.
- 6
Scatter with the parsley and serve.
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