| | Chicken fricassee
Chicken fricassee
Chicken fricassee 4.3-5 9
  • Calories: 2566 kj
  • Fat: 49.4g
  • Carbohydrates: 37.2g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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