Chicken fricassee

  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Chicken fricassee
  • 65 gram butter
  • 8 (200g) shallots, peeled
  • 20 (400g) baby carrots, halved
  • 1 kilogram chicken thigh fillets, cut into thirds
  • 2 tablespoon plain flour
  • 1/2 cup (125ml) dry white wine
  • 1 1/2 cup (375g) chicken stock
  • 2 tablespoon dijon mustard
  • 2 (1kg) kumara, coarsely chopped
  • 3/4 cup (185ml) pouring cream
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 2 tablespoon coarsely chopped fresh tarragon


Chicken fricassee
  • 1
    Heat 45g butter in a large heavy-based saucepan. Cook shallots and carrots over low heat while stirring occasionally for about 5 minutes or until browned lightly. Remove from pan. In batches, cook chicken in same pan over low heat until browned lightly. Remove from pan.
  • 2
    Add flour and continue stirring until mixture bubbles and thickens. Gradually stir in combined wine, stock and mustard. Return chicken to pan with shallots and carrots; bring to the boil. Simmer, covered, about 45 minutes or until chicken is cooked through.
  • 3
    Meanwhile, boil, steam or microwave kumara until tender; drain. Mash kumara with remaining butter and 1/2 cup of cream in large bowl until smooth. Cover to keep warm.
  • 4
    Combine egg yolks, remaining cream, juice and tarragon in medium jug. Remove fricassee from heat. Gradually add cream mixture, stirring constantly.
  • 5
    Serve fricassee with mash.

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