Chicken Fricassee with Mushroom and Carrots

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Portions: 4


  • 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


  1. 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.
  2. 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.
  3. Add the white wine, water, sliced button mushrooms and sliced chestnut mushrooms. Cook until the vegetables are soft.
  4. To Finish the Dish: Add the Chicken Stock Paste and Double Cream.
  5. Add the diluted cornflour and stir until a smooth sauce has been made.