Chicken & Mushroom Fricassée

Prep time: 1hr

Serves: 6-8

Ingredients

- 8 Chicken Thighs

- 3 Garlic Cloves (sliced)

- 25g Butter

- 2 tsp Dijon Mustard

- 500g Your favourite mushrooms (cleaned & halved)

- 1 Shallot/white onion (sliced)

- 100ml white balsamic vinegar

- 250ml Chicken Stock

- 100ml white Wine

- 200ml Double Cream

- 1 sprig of fresh thyme

- 1 lemon

- Salt & Pepper (to taste)

Method

- In a large deep frying pan, bring the butter to a foaming stage, then add. your chicken thighs skin side down. Season generously with salt & pepper, then sizzle on a medium heat until the thighs are golden brown. Flip the thighs, add the mushrooms, and repeat the process.

- Once fully browned, remove the chicken thighs and mushrooms, and set to one side. (they do not need to be fully cooked through, just well browned).

- In the same pan, fry the shallot & garlic on a medium heat in the butter & chicken fat. Season with salt and pepper, then once fully translucent & cooked through, add the white balsamic & white wine.

- Reduce the liquid by 2/3rds, then pour in the chicken stock, chicken thighs & mushrooms. Reduce again by 1/2.

- Once reduced, add the dijon mustard, double cream, thyme & lemon zest & Juice.

- Bring to a boil, season again with salt and lots of black pepper. Serve, and enjoy!

This is delicious served with mashed potatoes or rice, on toast, or even as it is.