Recipe Details
Title Chicken fricassee
Author James Martin
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 907.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Stock, chicken, liquid500 Millilitre
Wine, white, dry200 Millilitre
Onions, raw125 Gram
Chicken, whole, raw1.5 Kilogram
Mushrooms, button, raw200 Gram
Egg, yolk, chicken, raw4 Medium
Cream, fresh, double150 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Parsley, raw2 Tablespoon
Potato, Maris Piper, raw1 Kilogram
Butter, unsalted150 Gram
Milk, full fat, average150 Millilitre
Salt, table1 Pinch
Pepper, black1 Pinch
Thyme, fresh10 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,564
Protein 170.87%
Other Carbohydrate 26.76%
Sugar 6.55%
Fat Saturated 241.21%
Fat Unsaturated 104.95%
Fiber 19.77%
Sodium 33.45%
Salt 35.18%
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Recipe Method
1. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme leaves only and bring to a simmer. 2. Add the chicken, cut into 8 pieces, including the carcass and return to a simmer. 3. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. 4. Remove the casserole from the heat and lift out the chicken, discarding the carcass. 5. Whisk the egg yolks and cream together in a bowl, gradually add to the casserole, mixing well as you pour if the pan is too hot, the eggs will cook too quickly and curdle the sauce. 6. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the finely chopped parsley. 7. For the mash, place the peeled and cut into chunks potatoes into a pan of cold, salted water and bring to the boil. 8. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. 9. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. 10. Tip the potatoes back into a colander and then pass through a ricer. 11. Add the butter and milk and beat to form a very smooth mash and season to taste with salt and black pepper. 12. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.
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