Chicken And Mushroom Casserole
This hearty chicken fricassee recipe is a comforting and flavorful dish that combines tender chicken thighs with a rich and creamy sauce. The chicken is coated in flour and pan-fried until golden-brown, then simmered in a fragrant mixture of vegetables, white wine, and chicken stock. Finished with a velvety egg yolk mixture and a sprinkling of fresh parsley, this dish is sure to impress your family and friends. Enjoy the warm and inviting flavors of this classic chicken fricassee!
— Constant Cookbook
Ingredients
- 8 tbsp olive oil
- , for dusting flour
- 400g /14oz chicken thighs
- 150g /5½oz small onions
- 1 carrot
- 1 celery
- 300g/10½oz button mushrooms
- 200ml/7fl oz dry white wine
- 500ml/18fl oz chicken stock
- freshly grated nutmeg
- 3 free range egg yolks
- 1 tbsp finely chopped fresh parsley
Instructions
- Heat six tablespoons of the olive oil in a frying pan over a medium heat.
- Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.
- Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.
- Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened.
- Add the wine and the stock, bring to a simmer and cook for a further 10 minutes.
- Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through
- Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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