Pollo in Fricassea con Piselli e Purè (Chicken Fricassee with Peas and Mashed Potato)
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Ingredients
- 600 g boneless chicken thighs
- 600 g mashed potato
- 150 g frozen peas
- 1 onion, finely chopped
- 100 ml white wine
- 300 ml chicken stock
- 100 ml double cream
- 20 g butter
Nutrition (per serving)
- Calories
- 586 kcal
- Protein
- 33.7 g
- Carbohydrate
- 30.7 g
- of which sugars
- 5.5 g
- Fat
- 34.9 g
- of which saturates
- 17.5 g
- Fibre
- 4.4 g
- Salt
- 1.94 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 brown the chicken thighs for 5-6 minutes, then lift out and cut into chunks.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then pour in the white wine and let it bubble for 2 minutes.
- 3
Add the chicken stock and return the chicken to the pan, cover and simmer for 15 minutes until cooked through with no pink remaining.
- 4
Stir in the peas and cream and simmer for a further 3-4 minutes until the peas are tender and the sauce has thickened slightly.
- 5
Warm the mashed potato and serve the fricassee spooned over it.
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