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Chicken Fricassee with Mushroom and Carrots
View our range of poultry and poultry dishes available.
Portions: 4
Ingredients
- 30g Olive Oil
- 140g White Onions (Sliced)
- 10g Chopped Fresh Garlic
- 7.5g Chopped Thyme
- 5g Cumin Seeds
- 25g Cornflour
- 125g White Wine
- 20g Chicken Stock Paste
- 75g Button Mushrooms (Sliced)
- 100g Peeled Carrots (Sliced)
- 75g Double Cream
- 1g Salt
- 1.5g Coarse Ground Peppercorns
- 75g Chestnut Mushrooms (Sliced)
- 500g Diced Chicken (Cooked)
- 200g Water
Method
- In the base of a heavy bottomed saucepan, place the Olive oil. Add the sliced white onions, chopped garlic, chopped thyme, cumin seeds, Salt, Coarse Ground Peppercorns and sliced carrots.
- Cook until the vegetables start to soften and the cumin seeds release their aroma. Add the diced chicken and cook for a further 4 – 5 minutes.
- Add the white wine, water, sliced button mushrooms and sliced chestnut mushrooms. Cook until the vegetables are soft.
- To Finish the Dish: Add the Chicken Stock Paste and Double Cream.
- Add the diluted cornflour and stir until a smooth sauce has been made.