Recipe: Chicken fricassee
How to Make:
- Preheat oven to 180°C/160°C fan-forced. Place flour in a large snap-lock bag. Season with salt and pepper. Add chicken. Seal bag. Shake to coat chicken. Transfer chicken to a large plate, shaking off excess flour.
- Heat half the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side, or until browned. Transfer to a large plate.
- Heat remaining oil in dish. Add onion and carrot. Cook, stirring, for 5 minutes or until vegetables have softened. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushroom is tender. Return chicken to dish with wine. Bring to the boil. Boil for 2 minutes or until wine has almost evaporated. Stir in stock. Bring to the boil. Transfer to oven. Bake, uncovered, for 45 minutes or until chicken is tender.
- Using a slotted spoon, transfer chicken to a large plate. Cover to keep warm. 5 Combine tarragon, egg yolks and cream in a jug. Place casserole dish over low heat. Add cream mixture. Stir constantly for 5 minutes or until thickened slightly. Add lemon juice. Season with salt and pepper. Top with thyme and serve with crusty bread.
Time for preparing:
60 min.
Servings:
4
Ingredients:
- 2 tablespoons plain flour
- 4 (350g each) chicken marylands, halved
- 2 tablespoons olive oil
- 2 brown onions, thinly sliced
- 2 large carrots, peeled, thickly sliced
- 150g button mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 3 cups Massel chicken style liquid stock
- 2 teaspoons chopped fresh tarragon leaves
- 3 egg yolks
- 1/2 cup thickened cream
- 1 tablespoon lemon juice
- 2 sprigs fresh thyme, to serve
- Crusty bread, to serve
- Salt, to season
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