Name: Chicken, potato and mushroom fricassee
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 50 gram butter; 2 tablespoon olive oil; 1 leek, sliced; large fresh thyme sprigs; 300 gram button, cup or swiss brown mushrooms, quartered if large; 3 clove garlic, minced; 1/4 cup brandy; 700 gram chicken thigh fillets, cut into bite-sized pieces; 2 tablespoon plain flour; 3 cup chicken stock; 800 gram baby or chat potatoes, halved or quartered if large; 400 gram green beans, trimmed; 1/2 cup cream; 1 egg yolk; sea salt and ground white pepper

Ingredients

50 gram butter

2 tablespoon olive oil

1 leek, sliced

large fresh thyme sprigs

300 gram button, cup or swiss brown mushrooms, quartered if large

3 clove garlic, minced

1/4 cup brandy

700 gram chicken thigh fillets, cut into bite-sized pieces

2 tablespoon plain flour

3 cup chicken stock

800 gram baby or chat potatoes, halved or quartered if large

400 gram green beans, trimmed

1/2 cup cream

1 egg yolk

sea salt and ground white pepper

Method

1.In saucepan heat half the butter and oil over medium-high heat. Gently fry leek and thyme for 4 minutes. Add mushrooms and garlic and cook for further 6 minutes.

2.Add brandy and cook for 1 minute to evaporate alcohol. Transfer to bowl.

3.Return saucepan to heat and add remaining butter and oil. When hot, add chicken and cook for about 5 minutes to brown on all sides. Sprinkle flour over top and cook for 2 minutes.

4.Add stock to saucepan and stir well, scraping bottom of pan. Return leek and mushroom mix to saucepan and add potatoes. Cover with lid and bring to boil.

5.Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally until potatoes are almost cooked. Stir in beans. Cook uncovered for 5 minutes until tender.

6.Whisk cream and egg yolk together. Remove fricassee from heat and stand for a few minutes, then stir through cream and yolk mixture. Season and serve.

Women's Weekly Food