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Judy’s recipe for Chicken Fricassee … PRimage recommend!

Saturday, July 23rd, 2011

This is a fantastic and yummy recipe – which is so easy to cook – and is sure to please everyone. I do hope you like it as much as we do!

Serves 4: Ingredients

• 4 large chicken fillets or one 3lb chicken jointed and cut into portions

• 2 tablespoons butter + 2 tablespoons olive oil

• 2 tablespoons flour

• 1 large cup dry white wine – ideally Chablis

• 3 smallish cups chicken stock

• 8 oz small button mushrooms and 2 carrots finely julienned

• 16 small white onions and half a bell pepper, finely sliced

• Bouquet garni and finely chopped fresh tarragon, parsley and thyme

• Salt and ground pepper to taste

• 1 tsp lemon juice and 2 finely chopped plump garlic cloves

• 1 tsp sugar

• 8 tablespoons heavy cream

• 2 tablespoons chopped parsley to garnish


• Heat the oil and butter in a flameproof casserole dish.

• Add chicken pieces and brown on all sides. (This is to sear them)

• Sprinkle with the flour, coating them all over. Add one chopped garlic clove

• Cook gently over a low heat for a few minutes.

• Pour in the wine and bring to the boil.

• Slowly add the chicken broth.

• Bring to the boil, and then reduce the heat to simmering point.

• Add the bouquet garni and herbs and season to taste.

• Simmer gently for about 45 minutes until chicken is tender – half-way through cooking, add extra wine/stock if needed

• In a separate pan, heat the remaining butter and cook the mushrooms and the finely chopped bell pepper and garlic clove with the lemon juice until they are golden brown.

• Put the mushrooms, garlic and pepper slices in a warm bowl and set aside. Drain some of the buttery veggie juices from the cooking pan into the bowl

• Add the onions, thin strips of carrot, water and sugar, to the pan mix well and simmer until tender.

• Strain and add the onions/carrot strips into the bowl with the mushrooms/peppers.

• When the chicken is cooked, transfer to a warm serving dish and keep to one side.

• Add the vegetable juices from the pan (too nice to throw away- gives a good flavour!) to the casserole dish and bring to the boil stirring frequently.

• When the sauce is reduced, whisk the cream in and cook for about 2 minutes.

• Finally, add the mushrooms and onions and cook for a further 2 minutes.

• Taste it at this stage and season to your liking.

• Pour the sauce over the chicken, sprinkle with chopped parsley and serve!

Have mashed potatoes or rice, plus green veggie to accompany