Braised Chicken Fricasse

    Braised Chicken Fricasse

    2saves
    1hour20min


    1 person made this

    A classic creamy braised chicken dish, this meal can be prepared ahead of time and reheated. It will keep 3 days in the refrigerator.

    rolypoly South Australia, Australia

    Ingredients
    Serves: 4 

    • 2 kg chicken pieces
    • salt and pepper to taste
    • 100g butter
    • 1 1/2 cups onions, diced
    • 1/3 cup plain flour
    • 2 cups hot water
    • 2 cups chicken stock
    • 200g mushrooms, sliced
    • 3 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup thickened cream
    • few drops lemon juice

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Sprinkle the chicken pieces with salt and pepper. Melt the butter in a heavy frypan and cook the chicken in batches until browned, about 5 minutes a side. Remove and set aside.
    2. To the frypan, add onions and cook until tender, about 5 minutes. Stir in the flour and cook another minute.
    3. Add the hot water and chicken stock and bring to a boil. Add mushrooms, carrots, celery, thyme, salt and pepper.
    4. Return the chicken to the frypan with any accumulated juices and bring to a simmer over low heat. Cover and cook 30 minutes. Stir in cream and lemon juice.

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