MAKE IT LAST!
CHICKEN & MUSHROOM FRICASSEE
SERVES 4 PREP 20 MINS COOK 45 MINS
• 90g butter, chopped
• 6 rashers rindless bacon, chopped
• 2 onions, chopped
• 1 garlic clove, crushed
• 350g mushrooms, quartered
• 750g chicken thigh fillets, halved
• ¹/ ³ cup seasoned flour
• 1¾ cups chicken stock
• 6 thyme sprigs, plus extra to serve
• 1½ tsp ground cumin
• 300ml tub thickened cream
• sourdough bread, to serve
1 In a large frying pan, melt butter on high. Saute bacon, onion and garlic 2-3 mins until bacon is golden. Add mushrooms to pan and cook, stirring, 3-4 mins until tender. Push to one side of pan.
2 Toss chicken in flour, shaking off excess. Add chicken to pan and cook 5-6 mins, turning, until golden.
3 Stir in flour, stock, thyme and cumin. Season to taste. Bring to boil. Reduce heat to low and simmer 20-25 mins until chicken is cooked and sauce thickens.
4 Add cream and cook, stirring, until mixture simmers. Cook 2-3 mins until slightly thickened.
