Fricassee of Chicken with Mushrooms
Fricassee of chicken with mushrooms is such a simple dish, but delicious and can easily be made a day or two in advance. To really make it special I make a double chicken stock (see tip).
Preparation 20 minutes
Cooking 20 minutes
2 teaspoons extra virgin olive oil
2 small leeks (about 400g)
200g Swiss brown mushrooms, halved
100g exotic mushrooms (such as chestnut and clouds ear)
1/3 cup (80ml) Malmsey (Madeira) or marsala
400ml chicken stock or consomme (see tip)
2 tablespoons chopped flat leaf parsley
50ml cream (optional)
- Cut chicken into 10 pieces: first remove the marylands, separating into thighs and drumsticks; remove the wings (use the tips in stock); remove the breasts and cut each in two.
- Heat oil in a very large frying pan or flameproof casserole over high heat. Season chicken and add to pan, skin side down. Cook for 4-5 mins, turning to ensure chicken is golden all over. Add leek and cook for 4-5 mins, until soft. Add mushrooms and cook for 2-3 mins, until just tender. Drain any excess fat from pan and deglaze with Malmsey. Stir and scrape up any residue in pan.
- Add stock and bring to boil. Lower heat and simmer gently for 15 mins, until chicken is cooked through. Check by inserting a skewer close to the bone in thigh or drumstick. If juices run clear it is cooked.
- Stir in cream, if desired. Sprinkle with parsley and serve with Pommes Puree ensuring each person gets a piece of breast and some of the darker meat on the bone.
Lyndey’s Note: To make a brown chicken stock that has plenty of flavour, place chicken carcasses and wing tips in a baking dish with diced onion and carrot. Roast in a preheated 200°C or 180°C fan oven for 30 minutes, until golden. Scrape into a stockpot and cover with 4 cups (1L) chicken stock or cold water. Deglaze baking dish with 1/2 cup white wine, bringing it to boil and scraping base of pan. Pour into stockpot. Top up with water if necessary. Add a few peppercorns and chopped celery. Bring to boil and skim surface. Reduce heat and simmer for an hour or two. Strain.
Serve with Pommes Puree