Project Description

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).


Serves 4
Preparation 20 minutes
Cooking 20 minutes

1.5kg chicken
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)


  1. 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.
  2. 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.
  3. 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.
  4. 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