French chicken fricassee
- Heat the butter in a frying pan and add oil. Fry the sliced mushrooms, tossing over a medium heat for 5 minutes to brown. Set aside.
- Brown chicken (skinless and trimmed of fat) for 2 min on each side, adding a little more oil if needed. Set aside.
- Add diced onion and sliced celery to the pan and cook for 5 mins to soften. Add wine and simmer for 2 mins, then add chicken stock, cream, bay leaf, salt and pepper and bring to the boil.
- Return chicken and mushrooms to the pan, turn down the heat and simmer for 45 minutes. Mix cornflour with 2 tablespoons of water and stir into the fricass