Description
Chicken Fricassee is a traditional French dish where chicken is gently braised in a creamy, flavorful sauce. Mary Berry’s version includes mushrooms, onions, and herbs, creating a hearty and satisfying meal. Serve it with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin removed) – Juicy and tender.
- 2 tbsp olive oil – For browning the chicken.
- 1 onion (finely chopped) – Adds sweetness and depth.
- 2 garlic cloves (minced) – For aromatic flavor.
- 200g mushrooms (sliced) – Adds earthiness and texture.
- 150ml dry white wine – For richness and depth.
- 300ml chicken stock – Forms the base of the sauce.
- 100ml double cream – Creates a creamy finish.
- 2 tsp Dijon mustard – Adds tang and flavor.
- 1 tbsp fresh parsley (chopped) – For garnish.
- Salt and pepper – To season.
Instructions
Step 1: Brown the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
Step 3: Deglaze the Pan
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to reduce the liquid slightly.
Step 4: Simmer the Chicken
- Return the chicken to the skillet and pour in the chicken stock.
- Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Step 5: Finish the Sauce
- Stir in the double cream and Dijon mustard. Let the sauce simmer gently for 5 minutes, thickening slightly. Adjust seasoning with salt and pepper if needed.
Step 6: Garnish and Serve
Sprinkle with fresh parsley and serve hot with your choice of sides.