Chicken Fricassée with mushrooms
1 tbsp olive oil
8 chicken thighs, seasoned well
1 medium onion, finely diced
250g button mushrooms, thinly sliced
10g dried porcini mushrooms, soaked in 50ml hot water for 30 minutes
250ml double cream
Lemon juice, to taste
1 tbsp chopped fresh tarragon
In a cocotte-style pan*
with a well-fitting lid, heat the oil and butter and fry the seasoned chicken thighs skin side down over a medium heat. When the skin has turned golden brown, turn the thighs over and briefly cook them for only about a minute on the flesh side.
Remove the thighs from the pan and leave to one side on a plate.
Add the onion to the pan and cook until soft and starting to go golden. Then add the sliced button mushrooms and stir them into the onion with a pinch of salt to help extract the water from the mushrooms. Cook until the moisture has evaporated and the pan is starting to brown.
Pour in the soaking liquid from the dried porcini mushrooms, and chop the soaked mushrooms. Add them to the pan and cook until all of the liquid has evaporated again, then stir in the cream. Bring to a simmer.
Return the chicken thighs to the pan, flesh side down, and cover with the lid. Turn the heat down low. Cook very gently for about 20 minutes, then remove the pan from the heat (the chicken thighs should show the flesh starting to fall away from the bone). Leave with the lid on for 10 minutes.
Remove the thighs to a warm plate and place the sauce back on a medium heat. Bring to a simmer and reduce to a coating consistency. Add a few drops of lemon juice to the sauce to taste and check the seasoning. Add the tarragon.
* Dutch Oven
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My Roasted Broccoli
is a great side dish to have with this